PEANUT BUTTER RAMEN
This peanut butter ramen is creamy, cozy and incredibly easy to make. It uses just a few staple ingredients and creates a comforting bowl that feels like a warm hug. For serving, shiitake mushrooms, carrots and spinach work beautifully, but you can also try bok choy, sugar snap peas, bell peppers, or steamed broccoli.
Servings: 2
Ingredients
- 150 g about 5.3 oz instant ramen noodles (2 packs)
for the broth:
- 1 tbsp grated ginger
- 2 cloves garlic finely chopped
- 1.5 tbsp red curry paste
- 2 tsp miso paste
- 3 tbsp peanut butter
- 1 tbsp oil for roasting
- 400 ml about 14 oz coconut milk
- 300 ml about 10 oz vegetable stock
- 1 tbsp neutral oil
for serving:
- shiitake mushrooms sautéed in oil and soy sauce
- roasted julienned carrots
- sautéed spinach
- black and white sesame seeds
- fried onion
- chili oil
Instructions
- Heat the oil in a pot and roast the garlic and ginger until fragrant.
- Add the miso paste and red curry paste and roast briefly until they release their aroma.
- Add the peanut butter, coconut milk and vegetable stock, then whisk over medium heat until the peanut butter has fully dissolved.
- Add the instant ramen noodles and let them simmer until soft, stirring occasionally.
- Transfer the noodles to bowls, arrange your vegetables on top and pour the broth over everything. Finish with sesame seeds, fried onion and a drizzle of chili oil.