Peanut Miso Ramen
Ingredients
- 2 pcs Mi URAI
- Soup:
- 1 tbsp vegetable oil
- 1 tbsp chili crispy / Lao Gan Ma
- 2 cloves garlic, chopped
- 1 ginger, grated
- 1 turmeric, grated
- 1 stalk of green onion, sliced
- 500 ml water
- 200 ml coconut milk
- 2 tbsp miso paste
- 2 tbsp peanut butter
- Salt, sugar, and pepper to taste
- Crispy Tofu Crumble:
- 1 tbsp vegetable oil
- 200 gr tofu, crushed
- 1 tbsp soy sauce
- 1 tbsp chili oil
- Topping:
- Pak choi, boiled
- Egg, boiled
- Nori
- spring onion, sliced
- Crispy tofu
- Chilli oil
Instructions
- 1. Cook Mi URAI according to instructions on pack. Set aside.
- 2. Make Soup: Heat oil and chili crispy in a sauce pan over medium heat. Sauté garlic, ginger, turmeric, and green onion until fragrant.
- 3. Pour in water, coconut milk, miso paste, peanut butter and season it. Stir well and let it boil. Set aside.
- 4. Make Crispy Tofu Crumble: heat oil and pan fry tofu, add soy sauce and chilli oil, fry until crispy. Set aside.
- 5. Serve MI URAI in a bowl, pour soup in. Add topping as needed.
- Servings : 2
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