Peanut Butter Ramen

feastingathome.com

Alana M

subheading: Crispy Korean Tofu:

8 ounces of firm tofu

3 tablespoons cornstarch

salt and black pepper

1 to 2 tablespoons gochujang - taste your gochujang for spiciness and adjust accordingly (see notes on replacements)

1 tablespoon soy sauce

1 tablespoon maple syrup

subheading: Peanut Butter Ramen Broth:

3 cloves garlic

1 tablespoon fresh ginger minced

1 to 3 tablespoons gochujang paste- more or less to taste

¼ cup peanut butter, natural unsweetened with no added oils

2 tablespoons white miso paste

4 cups vegetable broth

2 teaspoons toasted sesame oil

1 tablespoon rice vinegar

2 teaspoons maple syrup

1 to 2 tablespoons soy sauce or gluten-free tamari

8 ounces noodles of your choice- ramen noodles, rice noodles, soba noodles

Optional veggies: Shredded carrots, steamed broccolini or broccoli, Kimchi, steamed or stir-fryed bok choy, fresh spinach, shredded cabbage, roasted sweet potato, sauteed mushrooms, soft-boiled eggs (obviously not vegan), daikon radish, pickled radish.

Optional Garnishes: Scallions or cilantro, crushed roasted peanuts, (or try this Peanut Chili Crunch, toasted sesame seeds, sriacha

Directions at feastingathome.com

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