Description
A creamy, aromatic noodle bowl made with miso, peanut butter, coconut milk, crispy tofu, and sautéed mushrooms.
Ingredients
Scale
- 14 ounces extra-firm tofu, pressed and grated
- 2 tablespoons olive oil, divided
- 2 tablespoons red curry paste
- 1 tablespoon white miso
- 1–2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 1/2 cups water or vegetable broth
- 1 1/2 teaspoons vegetable bouillon paste (omit if using broth)
- 1 (14-ounce) can full-fat coconut milk
- 8 ounces mushrooms, thinly sliced
- 6 ounces uncooked ramen noodles
- Thinly sliced cucumbers, for topping
- Chopped cilantro or sliced green onion, for topping
- Chili crisp, for topping
Instructions
- Pat the tofu dry and grate it using the large holes of a box grater.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add grated tofu; cook 10–15 minutes until crisp.
- Stir in soy sauce and optional grated garlic; cook 5 more minutes.
- Transfer tofu to a bowl and wipe out the pan.
- Add remaining oil and sauté mushrooms 6–8 minutes until browned.
- Add curry paste, miso, peanut butter, soy sauce, and brown sugar; stir into a paste.
- Pour in coconut milk and water or broth; whisk until smooth.
- Simmer 5–10 minutes to thicken.
- Cook ramen separately 3–4 minutes; drain.
- Add noodles to broth; simmer 1–2 minutes.
- Serve topped with crispy tofu, cucumbers, herbs, and chili crisp.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 0mg