Peanut miso ramen

I’ve been eating this meal on repeat lately, it’s so creamy, delicious & hearty! I hope you love it as much as I do

Serves 2

Ingredients:
- 1 tbsp oil
- 1/2 brown onion
- 2 cloves of garlic
- 1/8 cup soy sauce
- 1 tbsp gochujang paste
- 1 tbsp white miso paste
- 2 cups water
- 1/8 cup smooth peanut butter
- 2 tsp veggie stock powder
- 1 cup soy milk


To serve:
- 200g ramen noodles
- 200g firm tofu
- 1 bunch broccolini
- Kernels from 1 corn cob

- Toasted sesame seeds, as desired
- Spring onion, as desired
- Chilli oil, as desired

Method:
1. Place a deep frying pan over medium heat, add oil. Finely dice brown onion and garlic, then transfer to the pan and fry for 2-3 minutes
2. Add soy sauce, gochujang and white miso paste and fry for a further 1-2 minutes. Then, add water, peanut butter, veggie stock powder and soy milk and mix together well. Reduce to low-medium heat and leave to simmer whilst you prepare the rest of the meal
3. Cut firm tofu as desired and cut kernels off the corn cob, then transfer to a seperate frying pan with oil and broccolini. Fry for 4-5 minutes, rotating the tofu and broccolini to cook both sides, then remove from the heat
4. Cook your choice of noodles as per the packet instructions, then drain and get ready to serve
5. Assemble your ramen by starting with the broth, then the noodles, followed by the veggies and tofu, and then the sesame seeds, spring onion and chilli oil, if desired. Enjoy hot!