I have the impression that there are as many kinds of ramen as many people. This dish has become so popular that there are already so many variations and toppings modifications that it’s hard to keep up with what’s original and what’s not. Today, for example, I’m going to show you a masterful combination: Thai miso ramen with peanut butter. Oh my I’m absolutely amazing by how good and creamy it is and how many wonderful spices there are!
I know perfectly well that this mix probably does not suit any particular type of cuisine, because it contains ingredients from different regions, but forgive me, it’s just a delicious combination.
As additions to the soup, you can also use whatever you like, it is worth taking care of the balance of macronutrients by adding some tofu or edamame to your ramen. And fresh, crunchy vegetables, such as green onions or sprouts, to refresh the whole thing a bit – oh it will be perfect for sure.
NOODLES – you can use all kinds of noodles. Traditional ramen noodles (such as those used in instant soups) will be perfect, but rice noodles will also work well and have fewer calories. Be careful not to overcook them, this can happen within a minute. Put the noodles into a bowl and pour hot broth over them.
PEANUT BUTTER – it depends on what kind of butter you have at home, it can be difficult to dissolve in soup. It may be better for you to mix the peanut butter with a little amount of broth before adding into the pot.
INGREDIENTS
- 1 L of broth
- 1 can of coconut milk
- 1 tablespoon of chopped ginger
- 2 cloves of garlic
- 1 tablespoon of green curry
- 1 tablespoon of miso
- 1 tablespoon of peanut butter
- 2 tablespoons of soy sauce
- juice of 1 lime
- chilli peppers (optional)
TOPPINGS:
- noodles
- coriander
- lime slices
- sesame
- mushrooms
- shiitake
- peanuts
- green onion
THAI MISO RAMEN – PREPARATION
- In a hot pot, fry the squeezed garlic and ginger for 2 minutes, add miso paste, peanut butter and curry paste and mix for a minute.
- Then pour a bit of broth and try to dissolve the pastes. Add the rest of the broth and coconut milk, add the soy sauce and squeezed lime juice and cook everything for 10 minutes over medium heat.
- In the meantime, prepare all the additions to the soup, fry the mushrooms, cut the green onion, and peel the coriander.
- Put the cooked noodles on the bottom of the bowl, place the mushrooms and the rest of the toppings nicely on top of the noodles and carefully pour the hot broth over them.
- Finally, sprinkle with sesame seeds, coriander and green onions.
