Peanut Butter Ramen Soup with Crispy Tofu

Name: Peanut Butter Ramen Soup with Crispy Tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 2 tablespoon (30 ml) vegetable oil; 1 block (450 g) extra-firm tofu, well sponged and crumbled; 2 tablespoons (30 ml) soy sauce; 2 teaspoon (10 ml) sriracha (or more to taste); 1 tablespoon (15 ml) maple syrup; 1/3 cup (85 g) creamy peanut butter; 2 tablespoons (30 ml) miso; 1 tablespoon (15 ml) soy sauce; 2 teaspoon (10 ml) sriracha; 2 tablespoon (30 ml) lime juice; 1/3 cup (80 ml) fresh orange juice; 1 tablespoon (15 ml) maple syrup; 2 tablespoon (30 ml) vegetable oil; 3 garlic cloves, chopped; 1/2 teaspoon (2.5 ml) turmeric; 1 can (398 ml) coconut milk; 4 cups (1 L) vegetable broth; 1/2 teaspoon (2.5 ml) salt; 4 bok choy, halved lengthwise; 500 g ramen noodles; Fresh coriander leaves; 1 green onion, thinly sliced; Spicy chili oil (chili crisp)

In January, here’s what I’m looking for in the food I cook:

Comfort
Healthy ingredients
Protein
Appealing flavours

This ramen recipe ticks all the boxes! You must try it, success guaranteed!!!!

Servings: 4
Preparation time: 25 minutes
Cooking time: 15 minutes

See the recipe

Frequently asked questions

Chili crisp, also known as crunchy chili oil, is a Chinese condiment that has recently become very popular, although it has been around for a long time. It’s essentially a chili-infused oil with crunchy bits of garlic, shallot, sesame, and sometimes other spices. It’s slightly spicy, salty, and umami-flavored.

Creamy peanut butter is ideal for achieving a smooth broth. Both natural and regular peanut butter work well.

Ingredients

Crispy tofu

2 tablespoon (30 ml) vegetable oil
1 block (450 g) extra-firm tofu, well sponged and crumbled
2 tablespoons (30 ml) soy sauce
2 teaspoon (10 ml) sriracha (or more to taste)
1 tablespoon (15 ml) maple syrup

Ramen soup

1/3 cup (85 g) creamy peanut butter
2 tablespoons (30 ml) miso
1 tablespoon (15 ml) soy sauce
2 teaspoon (10 ml) sriracha
2 tablespoon (30 ml) lime juice
1/3 cup (80 ml) fresh orange juice
1 tablespoon (15 ml) maple syrup
2 tablespoon (30 ml) vegetable oil
3 garlic cloves, chopped
1/2 teaspoon (2.5 ml) turmeric
1 can (398 ml) coconut milk
4 cups (1 L) vegetable broth
1/2 teaspoon (2.5 ml) salt
4 bok choy, halved lengthwise
500 g ramen noodles
Fresh coriander leaves
1 green onion, thinly sliced
Spicy chili oil (chili crisp)

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Preparation

Crispy tofu

In a nonstick frying pan, heat the oil over medium heat and cook the tofu with the soy sauce, sriracha and maple syrup for 7 to 8 minutes or until golden. Reserve.

Ramen soup

In a bowl, whisk together the peanut butter, miso, soy sauce, Sriracha, lime juice, orange juice and maple syrup. Set aside.
In a large saucepan, heat the oil over medium heat and sauté the garlic and turmeric for 2 minutes. Add the coconut milk, vegetable stock, peanut butter mixture and salt and bring to the boil. Reduce heat to medium and add the bok choy and ramen noodles to the broth. Cook for about 4 minutes.
Serve with crispy tofu, fresh coriander, spring onions and chilli crisp if you like!

Note

If you plan to have leftovers for lunch the next day, I recommend cooking the ramen noodles and bok choy separately to keep them fresh and prevent them from absorbing all the broth.