Peanut Butter Miso Ramen

5 from 1 vote

This Peanut Miso Ramen comes together in just 20 minutes and is so filling and DELICIOUS!

Prep Time5

Cook Time15

Course: dinner

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

4-6 oz ramen noodles uncooked
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

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 aside
4-6 oz 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

I usually use pre-grated ginger and garlic for ease but obviously you can use fresh!