Peanut Butter Ramen
Peanut Butter Ramen is a easy Japanese recipe that serves 2. 665 calories per serving. Recipe by Tasty on YouTube.
Prep: 10 min | Cook: 12 min | Total: 27 min
Cost: $16.16 total, $8.08 per serving
Ingredients
- 1 packet Sesame Ramen Packet (includes noodles and seasoning packet)
- 2 cups Whole Milk (for a rich, creamy broth)
- 1 tablespoon Smooth Peanut Butter (adds depth and nutty flavor)
- 1 large Large Egg (marinated in soy sauce and mirin)
- 1 teaspoon Soy Sauce (for egg marination)
- 1 teaspoon Mirin (adds subtle sweetness to egg)
- 1 stalk Green Onion (thinly sliced for garnish)
- 4 cups Water (for boiling noodles)
Instructions
Boil Noodles
Bring 4 cups of water to a rolling boil in a large pot, add the ramen noodles, and cook according to the packet instructions (usually 3–4 minutes).
Time: PT5M
Temperature: 212°F
Drain Noodles
Pour the cooked noodles into a colander, rinse briefly with hot water to remove excess starch, and set aside.
Time: PT1M
Marinate Egg
In a small bowl, whisk together soy sauce and mirin, then add the egg. Let it sit while the noodles cook, turning occasionally, for about 5 minutes.
Time: PT5M
Prepare Creamy Broth
Return the pot to the stove, discard the water, and add 2 cups of whole milk. Sprinkle in the ramen seasoning packet and add the tablespoon of smooth peanut butter. Whisk continuously over medium heat until the peanut butter fully dissolves and the broth is smooth, then bring to a gentle simmer.
Time: PT5M
Temperature: 180°F
Combine Noodles and Broth
Add the drained noodles back into the pot with the creamy broth. Stir to coat the noodles evenly and heat for another 2 minutes until everything is hot.
Time: PT2M
Temperature: 180°F
Finish and Serve
Transfer the ramen to serving bowls, slice the marinated egg in half, and place on top. Garnish with thinly sliced green onion.
Time: PT2M
Nutrition Facts
- Calories
- 665
- Protein
- 20g
- Carbohydrates
- 55g
- Fat
- 30g
- Fiber
- 3g
Dietary info: Vegetarian, Contains dairy, Contains peanuts, Contains gluten
Allergens: Dairy, Peanuts, Gluten, Egg, Soy
Ingredient Substitutions
- Instead of Sesame Ramen Packet: Any instant ramen flavor
- Instead of Whole Milk: 2% milk, unsweetened soy milk (less creamy)
- Instead of Smooth Peanut Butter: Almond butter, Cashew butter
- Instead of Large Egg: Firm tofu for vegans
- Instead of Soy Sauce: Tamari
- Instead of Mirin: Sake with a pinch of sugar
- Instead of Green Onion: Chives
Equipment Needed
- Large Pot
- Colander
- Mixing Bowl (optional)
- Whisk (optional)
- Wooden Spoon
- Knife (optional)
Critical Steps — Do Not Skip
- Using milk instead of water creates a rich, creamy broth.
- Incorporating peanut butter adds nutty depth and thickens the soup.
- Marinating the egg in soy sauce and mirin infuses it with umami and a slight sweetness.
Chef Tips from the Video
- Whisk the peanut butter into the milk before heating to avoid clumps.
- Use low to medium heat when simmering milk to prevent curdling.
- Slice the marinated egg thinly for even distribution of flavor.
Troubleshooting
Broth is too thick.
Thin it with a splash of water or extra milk, stirring until the desired consistency is reached.
Broth is watery and lacks flavor.
Add an extra half teaspoon of the seasoning packet and a little more peanut butter; simmer a minute longer.
Noodles become mushy.
Reduce cooking time by 30 seconds and rinse quickly with hot water after draining.
Storage
Refrigerator: Store leftover broth in an airtight container for up to 2 days. Reheat gently, adding a splash of milk if it thickens.
Freezer: Broth freezes well for up to 1 month; thaw in the refrigerator before reheating.
Room temperature: Do not leave the finished ramen at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the egg up to 24 hours in the refrigerator for deeper flavor.
- Measure peanut butter and seasoning packet ahead of time for a smoother workflow.
Frequently Asked Questions
What is the cultural significance and history of ramen in Japanese cuisine?
Ramen originated in China but became a Japanese staple in the early 20th century, evolving into regional styles like shoyu, miso, and tonkotsu. It is now a beloved comfort food enjoyed in homes, street stalls, and specialized ramen shops across Japan.
What are traditional regional variations of ramen in Japan?
Key regional variations include Tokyo’s soy‑based shoyu ramen, Sapporo’s miso ramen with butter and corn, Hakata’s pork‑bone tonkotsu ramen, and Kitakata’s thick, curly noodles in a soy‑based broth. Each region adds its own toppings and broth nuances.
How is ramen traditionally served in Japan?
Ramen is typically served in a deep bowl with the broth poured over the noodles, topped with sliced chashu pork, soft‑boiled egg, nori, green onions, and bamboo shoots. Diners eat it hot, often slurping to aerate the broth.
What occasions or celebrations is ramen associated with in Japanese culture?
Ramen is a popular late‑night or quick‑meal dish rather than a ceremonial food, but it’s often enjoyed during festivals, university gatherings, and as a comfort after long work hours. Some regions hold ramen‑themed festivals celebrating local styles.
What authentic traditional ingredients are used in classic Japanese ramen versus this fusion version?
Traditional ramen broth may use pork bones, chicken, seafood, kombu, and dried shiitake, while this fusion version swaps the meat‑based broth for milk, adds peanut butter for richness, and uses an instant seasoning packet for convenience.
What other Japanese dishes pair well with this creamy milk ramen?
A light side of cucumber sunomono (vinegared cucumber) or a simple edamame salad balances the richness. For a fuller meal, serve with gyoza or a Japanese pickled vegetable platter.
How has instant ramen evolved over time in Japan and globally?
Since Momofuku Ando’s invention of instant ramen in 1958, the product has expanded from simple chicken flavor to hundreds of regional and gourmet varieties, inspiring creative home‑cook adaptations like this milk‑and‑peanut‑butter version.
What are the most common mistakes to avoid when making this milk and peanut butter ramen?
Common errors include overheating the milk, which can scorch; not whisking the peanut butter thoroughly, leading to lumps; and overcooking the noodles, which makes them mushy. Follow the low‑medium heat and timing guidelines to prevent these issues.
How do I know when the broth is ready and the ramen is done cooking?
The broth should be a smooth, slightly thickened milk consistency with a fragrant nutty aroma. Noodles are done when they are tender but still have a slight bite (al dente) – taste a noodle before removing from heat.
What does the YouTube channel Tasty specialize in?
The YouTube channel Tasty specializes in fast‑paced, visually engaging recipe videos that focus on quick, approachable home‑cooking techniques, often featuring creative twists on classic dishes and step‑by‑step visual guides.
How does the YouTube channel Tasty's approach to Japanese-inspired dishes differ from other cooking channels?
Tasty emphasizes concise, high‑energy editing and ingredient shortcuts (like using instant ramen packets) to make Japanese‑inspired meals accessible to a broad audience, whereas many other channels may focus on traditional techniques and longer preparation times.
Last updated: August 28, 2026
