Description
A flavorful and creamy ramen infused with peanut butter, perfect for cozy nights in.
Ingredients
Scale
- 15 mL (1 tbsp) vegetable oil
- 2 shallots, sliced
- 3 cloves garlic, minced
- 1 inch ginger, finely grated
- 960 mL (4 cups) vegetable broth
- 480 mL (2 cups) non-dairy milk
- 30 mL (2 tbsp) soy sauce
- 30 mL (2 tbsp) maple syrup
- 120 g (1/2 cup) creamy natural peanut butter
- 1 lime, juiced
- 7 g (1 tbsp) chili flakes
- 12 g (1 tbsp) mushroom powder
- 15 mL (1 tbsp) sesame oil
- 1 sheet nori, shredded
- 170 g ramen noodles, uncooked
- 350 g firm tofu, cubed
- Cilantro, for garnish
- Lime wedges, for serving
- Green onions, sliced
- Crushed toasted peanuts
Instructions
- In a pot over medium heat, add the vegetable oil, sliced shallots, minced garlic, and grated ginger. Cook for 1-2 minutes until fragrant.
- Add the vegetable broth, non-dairy milk, soy sauce, maple syrup, peanut butter, lime juice, chili flakes, mushroom powder, and sesame oil to the pot. Stir well and bring to a simmer. Cook for at least 10 minutes.
- In a skillet, heat 15 mL (1 tbsp) vegetable oil over medium-high heat. Add the cubed tofu and cook until golden on all sides, about 10 minutes.
- Once the broth has simmered, add the ramen noodles and cook according to package instructions, usually about 4-5 minutes.
- Gently stir in the crispy tofu to the soup. Serve in bowls garnished with cilantro, green onions, crushed peanuts, and lime wedges.
Notes
For the best texture, ensure your peanut butter is at room temperature. Adjust spice to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg
Keywords: ramen, peanut butter, vegan, comfort food, Asian cuisine
