Name: Creamy Peanut Miso Ramen
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 1 tbsp chilli oil (crisp); 4 cloves garlic; 2 inches ginger (fresh); 1 tsp turmeric; 1 null lime; 6 null spring onions; 2 tbsp miso paste; 3 tbsp smooth peanut butter; 3 tbsp tahini; 400 ml coconut milk; 1.5 litre vegetable stock; null null salt (to taste); null null pepper (to taste); 4 packs ramen (noodles); 2 tbsp vegetable oil; 1 block smoked tofu; 1 tbsp soy sauce; 1 tsp liquid smoke; 1 tsp chilli oil; null null chilli oil (for garnish); null null toasted sesame seeds; null null fresh coriander (leaves)

Instructions

Show units in method

1

Peel and grate the garlic (4 cloves) and ginger (2 inches). Zest the lime (1) and cut into 4 wedges. Trim and finely slice the onions (6 spring), separating green and white parts. Drain the smoked tofu (1 block).
2

Warm the vegetable oil (1 tbsp) and chilli oil (1 tbsp) in a large stock pot over medium heat. Add the grated [garlic], grated [ginger], turmeric (1 tsp), lime zest, and white parts of the [spring onions]. Fry for 5 minutes. Stir in the miso paste (2 tbsp), smooth peanut butter (3 tbsp), and tahini (3 tbsp). Add the coconut milk (400 ml), stir, and bring to a gentle simmer. Pour in the vegetable stock (1.5 litre), reduce heat, and leave to simmer.
3

Warm the vegetable oil (2 tbsp) in a frying pan over medium-high heat. Break the smoked tofu (1 block) into rough 0.5 cm pieces, add them to the pan, and fry for 5-6 minutes until golden and crispy. Splash in the soy sauce (1 tbsp), liquid smoke (1 tsp), and chilli oil (1 tsp), and stir to coat the tofu pieces. Turn the heat right down and leave to stay warm.
4

Open the ramen noodles (4 packs). Turn the heat of the broth up to get the liquid bubbling. Add the [ramen noodles] to the pan, making sure they’re submerged, and cook according to packet instructions (approximately 3-4 minutes).
5

Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles. Drizzle over a little [chilli oil] (for garnish), sprinkle over the reserved green [spring onions], some [fresh coriander leaves], and a few [toasted sesame seeds]. Top each bowl with a nice sprinkle of [tofu crumbles] and the [lime wedges] and serve immediately with broth spoons and chopsticks.