This Peanut Butter Ramen is a creamy, super fragrant noodle soup made with miso, coconut milk, and crispy air-fried tofu. It comes together in just 30 minutes and hits all the sweet, salty, and spicy notes you want in a comforting bowl.
If you've never thought about adding peanut butter to ramen, you should definitely try it because you're missing out!
This peanut butter ramen is one of my favorite things in the world, and it's partly because of the delicious creaminess and richness that the peanut butter brings to the table.
I like to top it with air fried gochujang tofu for extra crispiness and a bit of a kick. However, you can serve it with any toppings you like, such as crispy onion, bean sprouts, scallions, or nori.
Why you'll love this peanut butter ramen
- It's a fuss-free one-pot recipe as the noodles get cooked directly in the broth.
- The peanut butter makes the broth incredibly rich and creamy.
- You can easily make it your own by adding various veggies.
What you'll need
Peanut butter - Use smooth, unsweetened natural peanut butter for the best texture and flavor.
Miso paste - White or yellow miso is ideal here.
Coconut milk - Use full-fat and scoop only the thick creamy part from the top of the can.
Makrut lime leaves - These add a subtle citrusy aroma to your broth. Don't forget to fish them out before serving.
Vegetable stock - A good, flavorful stock makes a difference. If yours is not salty enough, season the broth to taste once everything's combined.
Tamari sauce - This is a bit richer and less salty than soy sauce, and also gluten-free, but soy sauce works too here if that's what you have.
Maple syrup - Just a touch to round out the savory ingredients in the broth.
Rice noodles - It's best to get ramen noodles with a 2-3 minute cooking time since they get cooked in the broth. Instant ramen noodles are another choice here, but make sure they're vegan.
Pak choi - Again, I like to cook this right in the broth for convenience.
Tofu - Air-fried tofu adds crunch and protein to your peanut butter ramen. I toss it with gochujang for a little heat, but you can skip this step or use a different marinade if you prefer.
Pro tip
Whisk the miso paste and peanut butter with a splash of warm stock in a small bowl before adding them to the pot so they dissolve better.
How to make ramen with peanut butter
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Start by making the crispy tofu. Preheat the air fryer to 380°F (190 °C). Toss the tofu with oil and gochujang, then air-fry in a single layer for 10-12 minutes, shaking halfway, until golden and crisp.
While the tofu cooks, heat oil in a large pot and sauté the garlic and ginger for a minute until fragrant. Add the bell pepper and mushrooms, and cook for another couple of minutes until just softened.
Stir in the makrut lime leaves, miso paste, and peanut butter, then pour in the vegetable stock and coconut milk.
Mix well, then bring to a boil. Lower the heat and simmer for a few minutes. Remove the lime leaves, then add the maple syrup, tamari, rice vinegar, and sesame oil.
Add the rice noodles and pak choi directly into the broth and simmer for about 3 minutes until the noodles are tender and the greens are just cooked.
Taste and adjust seasoning, then ladle into bowls and top with the crispy tofu. Serve hot.
Substitutions and variations
- If you don't have makrut lime leaves, add a small splash of lime juice at the end for brightness.
- The peanut butter makes this ramen amazing but if you're looking for a nut-free version, use tahini or sunflower butter instead.
- Add broccoli sprouts, baby spinach, bean sprouts, pea shoots or baby corn for more fiber and color.
Helpful tips for the best peanut butter ramen
- Don't overcook the noodles - they only need a few minutes when cooked right in the broth.
- You can also cook the noodles separately, especially if you plan on storing leftovers.
- If it looks like the noodles have absorbed too much of the broth, add more vegetable stock. I like this peanut butter ramen on the thick side but feel free to adjust to your preference.
Leftovers and storage
- It's best to store noodles and broth separately, but if you already have them together, store leftovers in an airtight container for up to 3 days in the fridge.
- To reheat, add as much vegetable broth as needed to achieve a soup-like texture again. The noodles might not have the best texture, though.
- I wouldn't recommend freezing this recipe.
More easy vegan recipes with peanut butter
If you've tried this peanut butter ramen recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Peanut Butter Ramen
Ingredients
For ramen
- 1 tablespoon canola oil
- 4 garlic cloves
- 1 tablespoon fresh ginger
- 1 red bell pepper, sliced
- 2 cups (450 g) shiitake mushrooms, sliced
- 2-3 makrut lime leaves
- 2 tablespoons miso paste
- ¼ cup (60 g) peanut butter
- 4 cups (1000 ml) vegetable stock
- 1 can 13.5 fl. oz / 400 ml coconut milk, creamy top only
- 1 tablespoon maple syrup
- 2 tablespoons tamari sauce
- 1 tablespoon rice vinegar
- 2 tablespoons toasted sesame oil
- 100 g rice noodles
- 1 pack pak choi
For the tofu
- 9 oz (250 g) tofu, pressed and torn into pieces
- 1 teaspoon canola oil
- 1 tablespoon gochujang paste
Instructions
- Start by making the crispy tofu. Pre-heat the air fryer to 380°F / 190°C. Toss the crumbled tofu with the oil and gochujang and arrange it in a single layer in the air fryer basket. Air-fry for 10-12 minutes, shaking halfway, until the edges are deeply golden and crisp.9 oz tofu1 teaspoon canola oil1 tablespoon gochujang paste
- Meanwhile, heat the oil in a large pot and cook the garlic and ginger over medium heat for 1-2 minutes until fragrant.1 tablespoon canola oil4 garlic cloves1 tablespoon fresh ginger
- Add the sliced bell pepper and mushrooms and cook for 1-2 minutes, stirring occasionally, until slightly softened.1 red bell pepper2 cups shiitake mushrooms
- Stir in the makrut lime leaves, miso paste and peanut butter, then cover with the vegetable stock.2-3 makrut lime leaves2 tablespoons miso paste¼ cup peanut butter4 cups vegetable stock
- Add the coconut milk and stir well to combine. Bring to a boil, then lower the heat and simmer for 1-2 minutes.1 can 13.5 fl. oz / 400 ml coconut milk
- Remove the lime leaves, then stir in the maple syrup, tamari sauce, rice vinegar and toasted sesame oil.1 tablespoon maple syrup2 tablespoons tamari sauce1 tablespoon rice vinegar2 tablespoons toasted sesame oil
- Add the rice noodles and pak choi and simmer for 3 minutes. Turn off the heat and adjust the seasoning to taste.100 g rice noodles1 pack pak choi
- Top each bowl with a handful of crispy air-fried tofu and serve immediately while everything is piping hot.
Notes
- Use only the thick top layer of the coconut milk can for a richer, creamier broth. Save the liquid underneath for smoothies or curries.
- Cook the noodles and pak choi directly in the broth at the end to keep things simple but make sure you don't overcook them.
Toni
Looks delicious! Do you recommend white or red miso paste?
Paris
I used white miso paste for this recipe.