Miso Noodles Peanut Butter (Print Version)
# Ingredients:
→ Soup Base
01 -
1 cup light coconut milk
02 -
1-2 tablespoons soy sauce
03 -
1 heaping tablespoon peanut butter
04 -
2 cups + 2 tablespoons veggie broth, split
05 -
1 teaspoon grated fresh ginger
06 -
1 teaspoon sesame oil, toasted
07 -
1 tablespoon miso paste
08 -
1 teaspoon freshly grated garlic
→ Noodles and Vegetables
09 -
4-6 oz uncooked ramen noodles
10 -
Baby bok choy, halved lengthwise (optional)
→ Optional Garnishes
11 -
Corn
12 -
Green onions
13 -
Chili oil
14 -
Sesame seeds
15 -
Carrots, thin strips
# Instructions:
01 -
Boil a small pot of water, just enough for the noodles. When it hits a boil, add in the ramen and bok choy, if you're using it. Cook the noodles based on the directions (usually around 2-3 minutes). The bok choy can cook the same duration, or pull it out early if you like it crunchier. Drain everything and leave it to the side.
02 -
In the meantime, warm up the sesame oil in a medium pan over medium heat. Toss in the ginger and garlic when it's hot, cooking for about 2 minutes. Stir regularly, so the garlic doesn't burn.
03 -
Drop the peanut butter and miso paste into the saucepan. Add 2 tablespoons of hot veggie broth (or water) to help mix everything together. Let it simmer for a minute or so, letting the flavors come through.
04 -
Pour in the remaining veggie broth and the coconut milk, then bring it to a gentle simmer. Let it cook for around 5 minutes so the flavors combine. Add soy sauce a little at a time, starting with 1 tablespoon, until it’s the level of salty you like.
05 -
Split the noodles and bok choy into two bowls. Pour the hot broth over them. Throw on any garnishes you want—like chili oil, sesame seeds, green onions, corn, or shredded carrots. Serve right away and enjoy while it’s steaming hot.
# Notes:
01 -
This ramen is a quick and tasty option, done in 20 minutes—perfect on busy nights.
02 -
You can swap in pre-minced ginger and garlic for convenience, though fresh gives the best punch.
03 -
The dish is totally vegan and vegetarian as-is.
04 -
To make it gluten-free, switch to gluten-free noodles and use tamari instead of soy sauce.