Peanut Butter Ramen Recipe
Homemade Peanut Butter Ramen in a flavorful vegan broth topped with delicious crispy Korean tofu. Gluten-free adaptable.
How to Make the Best Peanut Butter Ramen
If you’re craving a bowl of ramen that’s both comforting and packed with bold, complex flavors, this peanut butter ramen is about to become your new favorite. The creamy peanut butter broth gets a kick from gochujang and depth from white miso, creating a vegan-friendly soup that’s anything but boring.
The star of this dish is the crispy Korean-style tofu. By breaking it apart by hand rather than cutting it into cubes, you create those wonderfully craggy edges that get extra crispy and soak up all that sweet-spicy gochujang glaze. It’s the perfect protein to top off your steaming bowl of noodles.
What makes this recipe so versatile is that you can customize it however you like. Add your favorite vegetables—bok choy, mushrooms, or even a soft-boiled egg if you’re not keeping it strictly vegan. The peanut butter broth is forgiving and delicious, making this an ideal weeknight dinner that feels like a special occasion.
Peanut Butter Ramen
Homemade Peanut Butter Ramen in a flavorful vegan broth topped with delicious crispy Korean tofu. Gluten-free adaptable.
Ingredients
Crispy Korean Tofu
Peanut Butter Broth
To Serve
Instructions
Prepare the Crispy Tofu
- Using your hands, break tofu apart into roughly one-inch pieces. The ragged edges help crisp up the tofu and soak up more sauce.
- Place a clean dish towel or paper towel on a plate and spread tofu out in one layer to absorb excess moisture.
- In a small bowl, mix together gochujang paste, soy sauce, and maple syrup. Set aside.
- Remove the towel from the tofu and season with salt and pepper. Sprinkle with cornstarch and toss to coat evenly.
- Heat up a skillet to medium high, add 1-2 tablespoons oil to coat the pan. Fry the tofu in one layer for about 5 minutes until it develops a crust and naturally releases.
- Flip the pieces over and cook another 4-5 minutes. Stir the pieces around to get the sides crispy.
- Stir in the sauce and turn off the heat. Set aside.
Make the Peanut Butter Broth
- Sauté the garlic and ginger in oil for a minute or so, just until they become fragrant.
- Stir in the gochujang paste, peanut butter, and white miso, mixing until combined.
- Add the veggie broth, sesame oil, and soy sauce, and whisk until smooth. Heat to a simmer.
- Add rice vinegar and maple syrup to the broth. Taste and adjust seasonings, adding more spice, vinegar, or soy if needed.
Assemble and Serve
- Boil the ramen noodles in a separate pot of water to keep them from getting mushy.
- Divide noodles among bowls, ladle the peanut butter broth over them, and top with crispy tofu and your favorite veggies and garnishes.
Notes
- For gluten-free, use tamari instead of soy sauce and choose rice noodles or gluten-free ramen.
- Taste your gochujang for spiciness before adding—brands vary significantly in heat level.
- Natural peanut butter without added oils works best for a creamy, not oily, broth.
