My New Favorite Obsession

And you might love it too

Ever have a recipe sneak up on you and become an instant favorite? That’s what happened to me with this Peanut Butter Miso Ramen. It’s the bowl of comfort I never knew I needed—a little creamy, a little spicy, and packed with umami from miso, peanut butter, and coconut milk. The best part? Tofu crumbles on top that take it to a whole new level. This ramen’s got everything: flavor, texture, and that cozy warmth we all crave, especially now that the days are getting colder.

This recipe was born from my deep love of ramen and my never-ending mission to make plant-based comfort food truly comforting. So, let’s talk about why this ramen is the upgrade you didn’t know your dinner routine needed.

Oh and I’ve included a 2nd recipe all the way down. Double the noodle goodness in one newsletter? You’re welcome.

Peanut butter and miso in ramen just makes sense

Alright, peanut butter in ramen might sound strange, but hear me out. The creaminess from peanut butter paired with the salty, umami punch of miso is a dream. The coconut milk smooths it all out, while a dash of chili crisp adds a spicy kick. It’s like every spoonful gives you a little surprise of flavor that keeps you coming back for more. And then you add in those crispy tofu crumbles for texture, and suddenly you’ve got a ramen that’s far from ordinary.

How this ramen is as nourishing as it is delicious

This bowl doesn’t just taste amazing—it’s also packed with nutrients. Miso brings probiotics for gut health, tofu gives you a solid protein boost, and peanut butter and coconut milk add healthy fats that keep you feeling full and satisfied. Add ginger, garlic, and turmeric for a hint of anti-inflammatory goodness, and you’ve got a ramen that’s doing way more than just filling you up. It’s comfort food, but it’s also feel-good food.

Tofu crumbles

The tofu crumbles are a recent addition to my ramen game, and they might just be my favorite part of this dish. They’re crispy and they hold up beautifully in the broth. All you need is tofu, a bit of soy sauce and a splash of chili oil. The result? Tiny golden bites that add so much depth to the ramen. Honestly, I could eat a bowl of just these tofu crumbles.

Here’s the recipe for this glorious, cozy ramen. It might look like a lot of ingredients, but I promise it’s straightforward, and the payoff is so worth it.

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Peanut Butter Miso Ramen with Tofu Crumbles

Ingredients

For the Broth and Noodles

• 1 tbsp vegetable oil

• 1 tbsp chili crisp

• 4 cloves garlic, grated

• 2 inches fresh ginger, grated

• 1 tsp turmeric

• Zest of 1 lime

• 6 spring onions, finely sliced (green and white parts separated)

• 2 tbsp miso paste

• 3 tbsp smooth peanut butter

• 3 tbsp tahini

• 400 ml coconut milk

• 1.5 liters vegetable stock

• Salt and pepper, to taste

• 4 packs ramen noodles

For the Tofu Crumbles

• 2 tbsp vegetable oil

• 1 block tofu, crumbled

• 1 tbsp soy sauce

• 1 tsp chili oil with the crisp

To Garnish

• Extra chili crisp, to taste

• Toasted sesame seeds

• Fresh coriander leaves

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Instructions

Step 1: Prepare the Ingredients
Peel and grate the garlic and ginger. Zest the lime and cut it into wedges. Trim and finely slice the spring onions, keeping the green and white parts separate. Drain the tofu and crumble it into small pieces.

Step 2: Make the Broth

1. In a large stock pot, heat the vegetable oil and chili crisp over medium heat. (Pro tip: don’t lean in too close unless you want a face full of chili steam!)

2. Add the garlic, ginger, turmeric, lime zest, and the white parts of the spring onions. Sauté for about 5 minutes, until fragrant and softened.

3. Stir in the miso paste, peanut butter, and tahini until well combined and creamy.

4. Add the coconut milk, stirring to incorporate, and bring the mixture to a gentle simmer.

5. Pour in the vegetable stock, reduce the heat, and let it simmer gently while you prepare the tofu crumbles.

Step 3: Prepare the Oven-Baked Tofu Crumbles

1. Preheat your oven to 200°C (400°F).

2. In a mixing bowl, toss the crumbled tofu with vegetable oil, soy sauce and chili oil until evenly coated.

3. Spread the tofu crumbles on a baking sheet lined with parchment paper, making sure they’re in a single layer for even baking.

4. Bake for 20–25 minutes, flipping halfway through, until the tofu is golden and crispy.

Step 4: Cook the Noodles

1. Increase the heat on the broth to bring it to a low boil.

2. Add the ramen noodles, ensuring they’re submerged, and cook according to package instructions (usually 3–4 minutes).

3. Give the broth a taste, and if you think it needs a bit more kick, add a touch more chili crisp, salt, or pepper.

Step 5: Assemble and Serve

1. Use tongs to transfer equal amounts of noodles into each serving bowl.

2. Ladle the broth over the noodles.

3. Top each bowl with a portion of the tofu crumbles.

4. Garnish with a sprinkle of toasted sesame seeds, the green spring onion tops, fresh coriander leaves, and an extra drizzle of chili crisp if you like it spicy.

5. Serve each bowl with a lime wedge on the side for an extra kick of freshness.

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If you loved the Peanut Butter Miso Ramen, you’re in for a treat. I’ve got a Red Curry Noodle Soup for you that is equally cozy and flavorful, with a creamy, spicy red curry broth and tender sautéed shiitake mushrooms on top. It’s quick, simple, and packed with flavor—perfect for a weeknight dinner. [This recipe is available for paid subscribers below!]