Miso Peanut Ramen Bowls with Crispy Teriyaki Tofu

Prep the crispy tofu and creamy miso-peanut broth as a batch, then cook noodles and add fresh toppings when you are ready to eat. These ramen bowls pair slippery, sauce-coated noodles with chewy caramelized tofu, crunchy cucumber, and a savory broth with a little sweetness.

Red curry paste, white miso, peanut butter, soy sauce, and brown sugar form a thick flavor paste before coconut milk and broth are whisked in. The coconut milk gives the broth its creamy body, while the miso and peanut butter make it savory and lightly sweet. Grated tofu creates small crumbles that take on teriyaki sauce and garlic as they caramelize.

The tofu is ready when the shreds look golden and lightly crisped, with a chewy texture after the teriyaki sauce cooks onto them. The broth should simmer until slightly thickened and creamy, not aggressively boiled. Boiling the noodles separately until just cooked avoids an overly thick, sticky sauce, then a brief simmer lets them become evenly coated.

Portion the noodles into bowls, spoon broth over them, and finish each serving with tofu, cucumbers, cilantro or green onion, and chili crisp. For a simpler bowl, serve the creamy noodles with tofu alone. Keep the fresh toppings separate during prep so their crunch and herbal flavor remain distinct at serving time.