Creamy Peanut Miso Ramen

🥘 Ingredients

• garlic 4 cloves, grated
• ginger 2 inches, grated
• lime 1 whole
• spring onions 6 pieces
• tofu 225 g
• vegetable oil 1 tbsp
• chilli crisp 1 tbsp
• spring
• garlic 4 cloves, grated
• ginger 2 inches, grated
• miso paste 2 tbsp
• smooth peanut butter 3 tbsp
• runny tahini 3 tbsp
• maple syrup 2 tbsp
• rice vinegar 1 tbsp
• coconut milk 400 ml
• vegetable stock 750 ml
• soy sauce 2 tbsp
• vegan fish sauce 1 tsp
• salt ½ tsp
• black pepper ¼ tsp
• sugar ¼ tsp
• vegetable oil 2 tbsp
• tofu 225 g
• soy sauce 1 tbsp
• smoked paprika 1 tsp
• liquid smoke 1 tsp
• chilli oil 1 tsp
• ramen noodles 400 g
• black sesame seeds 1 tbsp
• chilli oil 1 tbsp
• toasted sesame oil 1 tbsp
• coriander leaves 2 tbsp

1. 1

   PREPARATION: Grate the garlic and ginger . Zest the entire lime and slice the spring onions , separating the white parts from the green. Drain the tofu thoroughly.
2. 2

   FOR THE BROTH: Heat vegetable oil and chilli crisp in a large pan over medium heat. Add the white parts of the spring onions along with the grated garlic and ginger , and cook for 3 minutes|4%minutes until fragrant. Stir in miso paste , smooth peanut butter , runny tahini , maple syrup , and rice vinegar until combined. Gradually add coconut milk , followed by vegetable stock . Simmer gently, then add soy sauce , vegan fish sauce , and the juice from the zested lime. Taste and adjust seasoning with salt , black pepper , and sugar as needed.
3. 3

   FOR THE TOFU: Heat vegetable oil in a frying pan over medium-high heat. Crumble the tofu into small chunks and fry for 5 minutes|6%minutes until golden and crispy. Add soy sauce , smoked paprika , liquid smoke , and chilli oil , stirring to coat evenly.
4. 4

   FOR THE NOODLES: Cook the ramen noodles according to package instructions, approximately 3 minutes|4%minutes . Drain well.
5. 5

   TO SERVE: Divide the cooked noodles between four bowls. Ladle the hot broth over the noodles. Top with the crispy tofu, black sesame seeds , the reserved green parts of the spring onions, a final drizzle of chilli oil and toasted sesame oil , and fresh coriander leaves .