Recipe: Loaded Peanut Miso Ramen

Heavy on the ✨LOADED ✨

Say hello to my new recipe obsession 🤩, this creamy loaded peanut miso ramen has the dreamiest peanutty broth and perfect for loading up with veggies and toppings for extra fiber and protein.

It’s vegetarian, over 30g of protein per bowl, and takes less than 20 minutes to cook when you’ve got your tofu crumble and jammy eggs prepped ahead (my weekend move 🙌🏽).

Creamy, spicy, nutty, and totally satisfying! 👩🏽‍🍳🍜🤌🏽

Serves 2 | Prep Time: 40 minutes | Cook Time: 20 minutes

INGREDIENTS:

Teriyaki Sauce (@primalkitchenfoods )

14 oz Tofu

1 Can Light Coconut Milk

2 C Water

1 Tbsp Chili Oil

1 Tbsp Peanut Butter

1 Tbsp Miso Paste

½ Tbsp Red Curry Paste

Ramen Noodles

Vegetables of Choice– I chose Mushrooms and Bok Choy, broccoli, carrots

INSTRUCTIONS :

1. Create the Tofu Crumble by pressing the tofu for 20-30 minutes, then grate your tofu using the large side of a box grater.

2. Stir fry the Tofu crumble with teriyaki sauce, measure with your heart. For extra crisp add into the air fryer 375 degrees for 10 minutes or oven roast at 400° for 30-40 min.

3. Meanwhile, heat the coconut milk with 2 cups of water, chili oil, peanut butter, miso and red curry paste on medium heat.

4. Bring to a boil and add mushrooms (or vegetables of choice that take longer to cook).

In another pot cook noodles per package, add cooked noodles to ramen.

5. Finish with adding bok choy, green onion, or greens of choices.