PEANUT BUTTER RAMEN

PEANUT BUTTER RAMEN - SOUP SEASON 🍜 Welcome back to SOUP SEASON, the series where I show you how to make the best soups in town. For EPISODE 8, I’ve made you my PEANUT BUTTER RAMEN - a warming bowl of noodle soup, perfect for fighting the cold + chills this winter. The broth is taken to the next level with peanut butter, tahini + miso paste, then topped with sticky glazed tofu, tenderstem broccoli, pak choi + chilli oil - this soup is an absolute saviour. I’ve written the full recipe out below - enjoy + let me know if you give it a go 👇 INGREDIENTS FOR THE BROTH 1 tbsp sesame oil 1 knob of ginger 5 garlic cloves 1 bunch spring onions 1 tsp chilli oil / red chilli 1 tsp turmeric 1 tbsp soy sauce 1 tsp miso paste 1 tbsppeanut butter 1 tbsp tahini 1-1.5l vegetable stock (with 1 stock cube) 200ml (1/2 tin) coconut milk 1 lime Sugar Salt Pepper FOR THE TOFU TOPPING Large block firm tofu 100g cornflour 2 tbsp sesame oil Optional glaze: 1 tbsp each garlic + ginger powder, 1 tbsp soy sauce, 1 tsp each miso + peanut butter, 1-2 tbsp water. TO SERVE 4 servings of rice noodles Broccoli Pak Choi Toasted sesame seeds Spring onion greens Chilli oil Fresh coriander Lime 1. Mince the garlic, ginger & chilli, then fry in 2tbsp sesame oil until fragrant. 2. Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk 3. Season with 1tbsp soy sauce, 1tsp turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins - then season with lime juice. 4. To make the tofu glaze, mix 1tsp garlic + ginger powder, 1tsp soy sauce, 1tsp peanut butter. Add a splash of water to loosen. 5. Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2tbsp sesame oil until crispy. Add tofu to glaze & coat well. 6. Cook the noodles + veg, slice spring onion & toast sesame seeds. 7. Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet