Peanut Butter Ramen Noodles
It's time to level up your ramen to restaurant-quality levels! This peanut butter ramen recipe with smoky shredded tofu is absolutely delicious and will have everyone talking about wanting more!
Servings: 4 people
Calories: 627kcal
Ingredients
Smoky Shredded Oven Tofu
- 1 pound super-firm tofu (450g) *Pressed if using extra firm
- 3 tablespoons neutral oil (like avocado or grapeseed)
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon toasted sesame oil, optional
Tofu Spice Blend
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
- 1 teaspoon crushed red pepper flakes, more or less to taste
- 1 teaspoon chili powder
Noodle Spice Blend
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon toasted sesame seeds
- ¼ teaspoon white pepper
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes, more or less to taste
- ¼ teaspoon Chinese five-spice, optional
Noodle Base
- 1 tablespoon chili oil crunch
- 1 teaspoon neutral oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup natural creamy peanut butter (60g)
- 1 tablespoon white or yellow miso
- 3 tablespoons low-sodium soy sauce, divided
- 1 teaspoon maple syrup (up to 2 tsp)
- 1½ teaspoon rice vinegar
Liquids
- 3 cups low-sodium vegetable broth (720mL)
- 1 cup full-fat coconut milk (240mL)
Add-Ins
- 6 ounces uncooked ramen noodles, (2 packs with seasoning discarded)
- 1-2 cups chopped bok choy or spinach
Instructions
Bake the Smoky Shredded Tofu
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Using the large holes of a box grater, shred the pressed tofu into a bowl. To the same bowl, add 3 tablespoon oil, 2 tablespoon each soy sauce and maple syrup, and if adding, 1 teaspoon toasted sesame oil. Toss to combine.
- Then add in, 2 teaspoon smoked paprika, 1 teaspoon each garlic, powder, onion powder, ground coriander, white pepper, crushed red pepper flakes, and chili powder. Combine well, then spread tofu in a thin, even layer on the baking sheet. Do not press down.
- Bake 22–28 minutes, stirring once halfway through, until edges are darkened and slightly crispy. Set aside.
Make the Noodle Spice Blend
- In a small bowl, combine 1 teaspoon garlic powder, ½ teaspoon each onion powder, smoked paprika, ground coriander, and toasted sesame seeds, ¼ teaspoon each white pepper, ground ginger, crushed red pepper flakes, and if adding, Chineses five-spice. Whisk together and set aside.
Create the Creamy Broth
- In a large pot over medium heat, add 1 tablespoon chili oil crunch and 1 teaspoon neutral oil. Add 3 cloves minced garlic and 1 teaspoon fresh ginger. Cook 30–60 seconds until fragrant. Sprinkle in the noodle spice blend. Stir constantly for 30–45 seconds to bloom the spices in the oil. Add 1 teaspoon of the soy sauce directly into the hot oil and let it sizzle briefly to deepen the flavor.
- Add ¼ cup natural peanut butter and 1 tablespoon miso to the pot. Stir until softened and incorporated. Then, add in 3 tablespoon soy sauce, 1 ½ teaspoon rice vinegar, and 1 teaspoon maple syrup. Stir to combine.
- Slowly pour in vegetable broth while whisking to bring together. Stir in coconut milk and bring to a gentle simmer for 5 minutes. The broth should look creamy and unified.
- Add ramen noodles directly into the broth and cook 2–3 minutes until just tender. If desired, add bok choy or spinach during the last minute to wilt.
- Assemble your bowls and serve warmed.
Video
Notes
*Nutritional facts are only estimates. Utilize your own brands for accuracy.
Peanut Butter: Natural, unsweetened, peanut butter works best.
For lighter broth, substitute unsweetened soy milk for the coconut milk.
Noodles: Do not overcook noodles; they continue softening in hot broth.
Tofu can be baked up to 2 days ahead and reheated briefly before serving.
Tips
Nutrition
Serving: 0.25dish | Calories: 627kcal | Carbohydrates: 52g | Protein: 24g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.05g | Sodium: 1856mg | Potassium: 670mg | Fiber: 4g | Sugar: 8g | Vitamin A: 955IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 6mg
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