Miso Peanut Ramen Bowls
Cozy for a rainy spring evening. Bright and fresh to satisfy cravings 🍜
Spring showers, rising humidity, and the first waves of heat can leave the body feeling heavy, sluggish, or a little “stuck.” In Traditional Chinese Medicine, dampness can accumulate — especially with weather swings and busy schedules that throw off eating rhythms.
This bowl is the perfect with it’s list of ingredients:
Miso supports digestion and nourishes the Spleen
Peanut + coconut offer grounding, sustaining energy
Curry paste + aromatics help move Qi and clear Damp
Fresh cucumbers + herbs cool and lighten the system
Tofu brings plant‑based protein that is heat clearing
It’s cozy enough for a rainy spring evening, but bright and fresh enough to satisfy cravings. And it comes together fast — ideal for weeks when life speeds up.
Miso Peanut Ramen Bowls
INGREDIENTS
Crispy tofu:
1 block extra‑firm tofu
1 tablespoon olive oil
¼ cup teriyaki or Japanese‑style BBQ sauce
1 clove garlic, grated
Broth:
1 tablespoon red curry paste
1 tablespoon white miso paste
1–2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
1½ cups broth (or water + bouillon)
1 (14‑oz) can full‑fat coconut milk
6 ounces ramen noodles (just the noodles)
Toppings:
Sliced cucumbers
Cilantro or green onion
Chili crisp (optional)
INSTRUCTIONS
Prep tofu: Press all the moisture out, then grate on a box grater.
Crisp tofu: Cook in oil over medium‑high heat until golden. Add teriyaki + garlic; cook until caramelized.
Make broth: In the same pan, stir curry paste, miso, peanut butter, soy sauce, and brown sugar into a paste. Add coconut milk + broth; simmer until creamy.
Cook noodles: Boil ramen separately, drain, and add to the broth.
Assemble: Divide noodles into bowls, pour broth over, top with tofu, cucumbers, herbs, and chili crisp. Enjoy!
photo and recipe inspiration to Pinch of Yum
