Peanut Butter Miso Ramen
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This Peanut Miso Ramen is super easy to make and comes together in just about 20 minutes! It’s a delicious vegan ramen that even the meat eaters will love. It’s packed with SO MUCH flavor and makes for a great weeknight meal.
If you’re looking for more simple ramen recipes, I suggest giving my Vegan Ramen a try! This Ramen Stir Fry is also delicious + this Zucchini Noodle Ramen recipe!
Ingredients you’ll need:
- Ramen noodles- you can use any kind you’d like including the cheap packets of ramen (just discard the seasoning packet). You can use rice noodles as preferred for a gluten-free soup.
- Ginger paste- you can also use fresh ginger but I really like the paste for ease.
- Garlic paste – you can also use fresh garlic cloves but I really like the paste for ease.
- Peanut butter- I like a good natural creamy peanut butter for this. Any other nut/ seed butter would also work. Even tahini would be delicious!
- Miso paste
- Veggie broth- or any broth/ stock that you prefer.
- Coconut milk
- Soy sauce- this helps add a lot of flavor
- Vegetables for serving- you can use whatever veggies you’d like but I love bok choy, carrots, mushrooms, and carrots with mine. Broccoli and red peppers would also be lovely with this.
- Optional for serving: sesame seeds, lime juice, tofu, chili oil.
This recipe is SUPER easy to make and comes together in just about 20 minutes. Let’s go over it!
How to make this recipe
Start out by making the broth. It’s a simple mix of sesame oil, ginger, garlic, peanut butter, miso, broth, soy sauce, and coconut milk.
Meanwhile, cook your ramen noodles (and bok choy if using). Once done, drain and set aside.
To serve the ramen, simple divide the broth and the noodles evenly among 2 big bowls and top with desired toppings!
Can I cook the noodles in the broth?
I first tested this recipe where I cooked the noodles IN the broth and it tastes delicious. However, the noodles soak up a LOT of the liquid and I don’t personally prefer that.
If you’d like to cook your noodles in the broth, I suggest adding up to 1 cup of extra water/ broth to offset how much is soaked up by the noodles while they cook.
Peanut Butter Miso Ramen
Ingredients
- 4-6 oz of uncooked ramen noodles
- Optional baby bok choy sliced in half lengthways
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 heaping tablespoon peanut butter
- 1 tablespoon miso paste
- 2 cups + 2 Tablespoons veggie broth divided
- 1 cup lite coconut milk
- 1-2 tablespoons soy sauce
- Optional for Garnish: chili oil, corn, sesame seeds, green onions, julienned carrots
Instructions
- Bring a small pot of water to a boil that’s enough to cook your noodles in. Once boiling, add in the noodles and bok choy if using. Cook according to package directions (I usually just cook the bok choy as long as the noodles but you can take them out early as desired). Drain and set aside4-6 oz of uncooked ramen noodles, Optional baby bok choy
- Meanwhile, in a medium saucepan, heat the oil over medium heat. Once hot, add in the ginger and garlic and saute for 2 minutes. Add in the peanut butter and miso paste. Slowly add in 2 tablespoons of the broth (or hot water). Mix to combine and let simmer for 1 minute.1 teaspoon toasted sesame oil, 1 teaspoon grated ginger, 1 teaspoon grated garlic, 1 heaping tablespoon peanut butter, 1 tablespoon miso paste, 2 cups + 2 Tablespoons veggie broth
- Add in the coconut milk and veggie broth. Bring to a simmer and cook for 5 minutes. Mix in the soy sauce to taste (1-2 tablespoons depending on how salty you want it). Divide the broth, bok choy, and noodles evenly among 2 bowls. Top with toppings of choice and enjoy.2 cups + 2 Tablespoons veggie broth, 1 cup lite coconut milk, 1-2 tablespoons soy sauce
Notes
Nutrition
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