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Peanut Butter Ramen Recipe

Made with mostly pantry ingredients, this homemade peanut butter ramen is packed with flavor and only takes 30 minutes to make! (vegan and gluten-free)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner
Cuisine: American, Japanese
Servings: 4 bowls
Calories: 470kcal

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 finely chopped small onion (or large shallot) about 1 cup
  • 3 minced garlic cloves about 1 tablespoon
  • 2 inch knob ginger grated and peeled (about 1 tablespoon)
  • 3 tablespoons reduced sodium tamari or coconut aminos for soy-free option
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon coconut sugar
  • 1 tablespoon chili garlic sauce or pinch crushed red pepper flakes
  • 2 cups vegetable broth
  • 2 tablespoons chickpea miso paste or white miso
  • 10 ounces ramen noodles
  • chopped roasted peanuts, cilantro, green onion, and sesame seeds for serving (optional)

Instructions

  • In a large pot, warm the olive oil over medium heat. Add the onion (or shallot) and cook for about 3 minutes, until translucent. Next add the garlic and ginger and continue to cook for an additional 3-5 minutes.
  • To the pot, add the tamari, peanut butter, rice wine vinegar, coconut sugar and chili garlic sauce. Reserve ¼ cup of the broth in a measuring cup or small bowl then add remaining broth to the pot and stir until smooth. Bring to a low boil then reduce to a simmer and cook for about 5, until broth mixture is slightly thickened. Turn off heat.
  • Meanwhile cook the ramen noodles as directed on the package.
  • Add the miso to the remaining broth and whisk until smooth. Pour into the large pot with the peanut butter broth. Add the cooked and strained ramen noodles to the broth. Serve warm garnished with sesame seeds, green onions, crushed peanuts and cilantro (optional), and enjoy!

Notes

If using gluten-free ramen noodles, I recommend adding them to each individual bowl for serving then topping with broth. Store any leftover broth separately without cooked noodles. Only cook what you intend to eat as they do not usually hold up well as leftovers, especially in the broth!

Nutrition

Calories: 470kcal | Carbohydrates: 58g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 800mg | Potassium: 305mg | Fiber: 4g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 4mg