Creamy.dreamy.delicious - This Is Our Creamy Miso Ramen

• total time: 5 minutes

Ingredients

For the Broth & Noodles:

1 tbsp vegetable oil

1 tbsp chilli crisp

4 cloves garlic (grated)

2 inches fresh ginger (grated)

1 inch fresh turmeric (grated)

Zest of 1 lime, plus 4 lime wedges

6 spring onions (whites & greens separated)

2 tbsp miso paste

3 tbsp smooth peanut butter

3 tbsp tahini

400ml coconut milk

1 ½ vegetable stock

Salt, pepper & sugar to taste

4 x 100g packs ramen noodles

For the Tofu Crumbles:

2 tbsp vegetable oil

225g smoked firm tofu (crumbled)

1 tbsp soy sauce

1 tsp liquid smoke (optional)

1 tsp chilli oil

To Garnish:

Chilli crisp

Toasted sesame seeds

Fresh coriander leaves

How to Make It:

Directions

Make the Broth: Heat oil & chilli crisp in a pan. Fry garlic, ginger, turmeric, lime zest & spring onion whites for 5 mins. Stir in miso, peanut butter, tahini & mirin. Add coconut milk, then vegetable stock, and let it simmer.

Cook the Tofu: Crumble the tofu into a pan with oil, fry until golden, then coat with soy sauce, liquid smoke & chilli oil.

Cook the Noodles: Boil the broth, add noodles & cook as per packet instructions.

Assemble: Divide noodles into bowls, ladle over broth, and top with tofu crumbles. Finish with chilli crisp, sesame seeds, spring onion greens, coriander & lime wedges.