Spicy Peanut Butter Ramen
Prep Time:
15 Minutes
Serves:
4 Servings
Cook Time:
25 Minutes
Author
Krystal Roberts
About the Recipe
This spicy peanut butter ramen is rich, creamy, savory, and perfectly spicy. Peanut butter and coconut milk create a silky broth balanced by miso, ginger, garlic, rice vinegar, and chili crisp.
Ingredients
For the Broth
- 1 tbsp sesame oil or neutral oil
- 1 small yellow onion, diced
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2–3 tbsp chili crisp or chili oil
- ¼ cup creamy peanut butter, or more to taste
- 2 tbsp soy sauce or tamari
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 4 cups vegetable broth
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- For the Ramen
- 4 servings ramen noodles
- 4 baby bok choy, chopped
- 8 oz (225 g) mushrooms, sliced
- Crispy tofu
Garnishes
- Green onions, sliced
- Fresh cilantro
- Chopped roasted peanuts
- Sesame seeds
- Lime wedges
- Chili crisp or chili oil, optional
- Optional Add-Ins
- Spinach
- Snow peas
- Shredded carrots
- Corn
- Edamame
- Bamboo shoots
- Vegan egg alternative
- Extra chili crisp
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat the sesame or neutral oil in a large pot over medium heat.
Step 2
Add the onion and cook for 5–7 minutes, until softened.
Step 3
Stir in the garlic and ginger and cook for 1 minute.
Step 4
Add the chili crisp, peanut butter, soy sauce, miso paste, rice vinegar, and maple syrup.
Step 5
Stir until the peanut butter and miso have dissolved.
Step 6
Pour in the vegetable broth and coconut milk and whisk until smooth.
Step 7
Bring to a gentle simmer.
Step 8
Add the mushrooms and simmer for 5–7 minutes.
Step 9
Stir in the bok choy and cook for 2–3 minutes.
Step 10
Cook the ramen noodles according to the package directions, drain, and divide between bowls.
Step 11
Ladle the broth and vegetables over the noodles.
Step 12
Top with crispy tofu, green onions, cilantro, peanuts, sesame seeds, chili crisp, and lime.
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