Creamy Miso Ramen
  1. Heat oil & chilli crisp in a pan. Fry garlic, ginger, turmeric, lime zest & spring onion whites for 5 mins.

  2. Stir in miso, peanut butter, tahini & mirin. Add coconut milk, then vegetable stock, and let it simmer.

  3. Crumble the tofu into a pan with oil, fry until golden, then coat with soy sauce, liquid smoke & chilli oil.

  4. Boil the broth, add noodles & cook as per packet instructions.

  5. Divide noodles into bowls, ladle over broth, and top with tofu crumbles.

  6. Finish with chilli crisp, sesame seeds, spring onion greens, coriander & lime wedges.

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Ramen

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Loading...