Creamy Peanut Miso Ramen

Ingredients

• Vegetable oil - 1 tbsp
• Chilli crisp - 1 tbsp
• Garlic - 4 cloves
• Fresh ginger - 2 inches
• Fresh turmeric - 1 inch
• Lime - 1
• Spring onions - 6
• Miso paste - 2 tbsp
• Smooth peanut butter - 3 tbsp
• Tahini - 3 tbsp
• Coconut milk - 400ml
• Vegetable stock - 1.5 litres
• Salt, pepper and sugar to taste
• Ramen noodles - 4 100g packs
• Vegetable oil - 2 tbsp
• Smoked firm tofu - 1 225g block
• Soy sauce - 1 tbsp
• Liquid smoke - 1 tsp (optional)
• Chilli oil - 1 tsp (from the chilli crisp)
• Chilli crisp (for serving)
• Toasted sesame seeds (for serving)
• Fresh coriander leaves (for serving)

Instruction

Prepare the Broth

1. Heat vegetable oil and chilli crisp, then fry garlic, ginger, turmeric, lime zest, and spring onion whites for 5 minutes.
2. Add miso, peanut butter, tahini, coconut milk, and vegetable stock. Simmer.

Prepare the Tofu Crumbles

1. Fry the tofu until golden, then add soy sauce, liquid smoke, and chilli oil to coat.

Cook the Noodles

1. Add noodles to the broth, cook according to package instructions.

Serve

1. Divide noodles into bowls, pour over the broth, drizzle with chilli oil, and top with tofu crumbles, green spring onions, coriander, sesame seeds, and lime wedges.