Peanut Butter Miso Ramen Bowl

This Peanut Butter Miso Ramen brings together so much flavor you would hardly guess it comes together in just twenty minutes. Creamy peanut butter meets the comforting umami of miso for a cozy noodle bowl that feels restaurant fancy but is doable on a busy weeknight. Whether you are craving something quick after work or need a little self-care dinner this bowl has your back.

This recipe won me over on a snowy night when I wanted takeout but the roads were too icy. Now when cold evenings roll in I always crave this bowl.

Ingredients

• Ramen noodles: Choose your favorite variety fresh or dried Look for noodles with a firm texture and no additives for best results
• Baby bok choy: Adds a fresh crunch and extra nutrients Pick bright green unblemished bulbs for sweetness
• Toasted sesame oil: A little splash brings nutty depth Opt for good quality dark amber oil
• Ginger: Freshly grated offers warming sharpness Frozen or jarred ginger is a shortcut that works too
• Garlic: Grated for punchy flavor Fresh garlic has the strongest aroma but jarred or tube is a great timesaver
• Peanut butter: Creamy and full of protein Natural peanut butter with just peanuts and salt blends best
• Miso paste: Brings mellow fermented umami goodness White or yellow miso gives a balanced flavor
• Veggie broth: Serves as the soup base Use low-sodium for more control over seasoning
• Lite coconut milk: Makes the broth rich yet light Look for organic brands with minimal ingredients
• Soy sauce: Adds saltiness and depth Low-sodium or gluten-free if needed
• Garnishes like chili oil corn sesame seeds green onions carrots: Add color texture and contrast

Step-by-Step Instructions

Boil the Noodles and Vegetables:

Bring a small pot of water to a rolling boil just deep enough for the noodles to swim freely Add in the ramen noodles and baby bok choy if using Cook following package directions Stir occasionally to prevent sticking Drain once the noodles are tender and the bok choy is bright green Set aside

Sauté Aromatics:

In a medium saucepan heat the toasted sesame oil over medium heat Once it shimmers add the grated ginger and garlic Stir gently for about two minutes until the kitchen smells fragrant and the mix softens slightly

Build the Flavor Base:

Spoon in the peanut butter and miso paste stirring until slightly melted Gradually add a splash or two of the broth to help the mixture loosen and combine Let it gently bubble for a minute The peanut-miso aroma should fill the air

Make the Broth:

Pour in the remaining veggie broth and the lite coconut milk Stir thoroughly to dissolve the peanut miso blend into the liquid Bring the mixture to a gentle simmer and let cook for about five minutes This step melds all the flavors together

Season and Serve:

Taste the broth and add soy sauce adjusting until it is salty enough for your liking Keep everything simmering another minute Divide the cooked noodles and bok choy equally between two bowls Ladle the hot broth over the top

Garnish and Enjoy:

Add any of your favorite toppings like chili oil corn sesame seeds sliced green onions or carrots Dive in while steaming hot

Save

I have always loved peanut butter in both sweet and savory dishes but pairing it with miso creates this whole new world of richness. My sister and I once doubled this recipe to feed a hungry crowd after a rainy soccer match and everyone had seconds.

Storage Tips

Leftover broth and noodles keep well refrigerated in separate containers for up to three days If combined the noodles may soak up the broth but it is still tasty Reheat gently on the stove and add a splash more broth or coconut milk to loosen

Ingredient Substitutions

Swap almond butter for peanut butter if you like a milder nutty taste Rice noodles or soba work instead of ramen for gluten-free needs White miso is classic but red miso makes the broth much bolder

Serving Suggestions

Round out your meal with steamed dumplings or an Asian cucumber salad If you want extra heat drizzle with more chili oil at the table For even more protein add marinated tofu or edamame

Cultural Context

This dish is a playful fusion inspired by Japanese ramen but with a rich creamy broth familiar to Southeast Asian peanut soups. Miso and peanut butter may not be a traditional combination but they make total sense together when you crave both umami and richness in one slurp

Recipe FAQs

→ What type of ramen noodles work best?

Wheat-based ramen noodles are ideal for this dish, but you can use your favorite brand or even substitute with rice noodles for a gluten-free option.

→ Can I use a different nut butter?

Yes, almond or cashew butter can be used for a slightly different flavor profile while maintaining the creamy texture.

→ Is the broth spicy?

The broth is mild, but you can add chili oil or fresh chili for extra heat to suit your taste.

→ How can I make the broth creamier?

Using full-fat coconut milk and a generous spoon of peanut butter will result in a richer, creamier broth.

→ What toppings work well with this bowl?

Try green onions, sesame seeds, julienned carrots, corn, or baby bok choy for texture and fresh flavor.