Inspired by Japanese and Thai flavours, this Spicy Peanut Ramen is comforting, flavourful and just what you need this season. Creamy peanut butter, infused with chili lots of aromatic flavours will make this your new favourite go-to soup.
Course Lunch, Main Course, Soup
Cuisine Japanese-Inspired, Thai-Inspired
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 3
Author Two Market Girls
Ingredients
15mL(1 tbsp) vegetable oil
3clovesgarlicminced
1"gingerfinely grated
2shallotssliced
960mL(4 cups) veggie broth
480mL(2 cups) non-dairy milk
30mL(2 tbsp) soy sauce
30mL(2 tbsp) maple syrup
120g(1/2 cup) creamy natural peanut butter
1limejuiced
7g(1 tbsp) chili flakes
12g(1 tbsp) mushroom powder
15mL(1 tbsp) sesame oil
1sheet norishredded
170gramen noodleuncooked
350g(1 block) firm tofucubed
15mL(1 tbsp) vegetable oil
Toppings:
cilantro
lime wedges
green onionssliced
crushed toasted peanuts
Instructions
To a pot on medium heat add oil, shallot, garlic and ginger. Cook for 1-2 minutes.
Add broth, non-dairy milk, soy sauce, maple syrup, peanut butter, lime juice, chili flakes, mushroom powder and sesame oil. Cook for at least 10 minutes – the longer you cook here the more flavour will develop.
While the soup simmers, make the crispy tofu. To a cast iron pan (or other pan) add vegetable oil and heat. Once heated add tofu and cook until golden, flip on each side and cook each side until golden and crispy. This should take about 10 minutes.
Add noodles to the simmering peanut ramen soup and cook until just al dente. Add crispy tofu and stir. Remove from heat and serve with desired toppings.