Have peanut butter? Try this creamy ramen!

Ingredients

• 14 oz Super Firm Tofu (pressed, shredded using box grater)
• 1 tsp Smoked Paprika (for tofu seasoning)
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Ground Coriander
• 0.25 tsp White Pepper
• 0.25 tsp Crushed Red Pepper Flakes (optional for heat)
• 0.5 tsp Chili Powder
• 0.25 tsp Ground Ginger
• 1 tbsp Toasted Sesame Seeds
• 0.25 tsp Chinese Five Spice (optional)
• 1 tbsp Olive Oil
• 3 tbsp Soy Sauce (low‑sodium preferred; divided between tofu and soup)
• 2 tbsp Maple Syrup
• 1 tsp Toasted Sesame Oil
• 1 tbsp Chili Crisp (store‑bought or homemade)
• 8 cloves Fresh Garlic (minced)
• 1 inch Fresh Ginger (shredded)
• 1 tbsp White Miso
• 3 tbsp Natural Peanut Butter (smooth, no added sugar)
• 1 cup Coconut Milk (full‑fat canned)
• 3 cups Vegetable Broth (low‑sodium)
• 1 tsp Rice Vinegar
• 6 oz Ramen Noodles (fresh or dried, broken into bite‑size pieces)
• 2 cups Greens (Bok Choy, Spinach, etc.) (roughly chopped)

Instructions

1. Shred the tofu

   Using the large holes of a box grater, grate the pressed super‑firm tofu directly into a large bowl, creating thin shreds.

   Time: PT5M

2. Mix tofu seasoning

   In a separate small bowl whisk together smoked paprika, garlic powder, onion powder, ground coriander, white pepper, crushed red pepper flakes, chili powder, ground ginger, toasted sesame seeds, and optional Chinese five‑spice.

   Time: PT2M

3. Season the shredded tofu

   Sprinkle the seasoning mix over the shredded tofu, then drizzle olive oil, soy sauce, maple syrup, and toasted sesame oil. Toss thoroughly until every strand is evenly coated.

   Time: PT3M

4. Bake the tofu

   Spread the seasoned tofu in a single layer on a baking tray. Bake in a pre‑heated oven at 425°F for 22–28 minutes, stirring once halfway through, until the edges are dark‑gold and crispy.

   Time: PT25M

   Temperature: 425°F

5. Prep aromatics

   Mince 7–8 garlic cloves and shred a 1‑inch piece of fresh ginger. Set both aside.

   Time: PT3M

6. Sauté garlic, ginger, and chili crisp

   Heat a splash of oil in a saucepan over medium heat. Add the chili crisp, minced garlic, and shredded ginger. Cook, stirring, for about 1 minute until fragrant.

   Time: PT1M

   Temperature: medium heat

7. Bloom the soup spices

   Add the remaining soup spice blend (same spices used for the tofu) to the aromatics. Stir for 30‑60 seconds to release their aromas.

   Time: PT1M

8. Add soy sauce splash

   Stir in a teeny splash of soy sauce to hydrate the spices and deepen flavor.

   Time: PT0.5M

9. Incorporate peanut butter and sweet‑savory base

   Add natural peanut butter, stirring until it forms a thick paste. Then mix in additional soy sauce, maple syrup, and rice vinegar.

   Time: PT1M

10. Whisk in vegetable broth

    Slowly pour the vegetable broth into the pot while whisking constantly to emulsify the peanut butter into a smooth broth.

    Time: PT2M

11. Add coconut milk and simmer

    Stir in the canned coconut milk and bring the mixture to a gentle simmer.

    Time: PT2M

    Temperature: simmer

12. Cook ramen noodles in the broth

    Add the ramen noodles directly into the simmering broth. Cook for 3–5 minutes, allowing the starch to release and create a creamy texture.

    Time: PT4M

    Temperature: simmer

13. Add greens

    During the last minute of cooking, toss in the chopped bok choy, spinach, or other greens and let them wilt.

    Time: PT1M

14. Plate and serve

    Ladle the creamy noodle soup into bowls and top generously with the crispy shredded tofu. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

18 g

Carbohydrates

55 g

Fat

35 g

Fiber

6 g