PEANUT BUTTER MISO RAMEN WITH CHAR SIU ‘PORK’ this was a HIT honestly peanut b…

PEANUT BUTTER MISO RAMEN WITH CHAR SIU ‘PORK’ 🍜🥜 this was a HIT 🤩 honestly peanut butter should be in every ramen, makes it sooo creamy, nutty & rich 🤤 made the ‘pork’ using smoked tofu & char siu marinade and it bangeeed 💫 alsoooo a lil @rhi.scran 😈

🍜 PEANUT BUTTER MISO RAMEN WITH CHAR SIU ‘PORK’ 🍜 serves 2

For the ‘pork’: 1 block smoked firm tofu (I used @tofooco) • 50g char siu marinade (OR mix together tbsp soy sauce, tbsp maple syrup, tbsp vegan oyster sauce or hoisin, tsp dark soy sauce, 1/4 tsp five-spice powder, 50ml water)

For the peanut butter miso base: 30g peanut butter • 20g miso paste • 1tbsp soy sauce • 1tsp sriracha • 2 garlic cloves, crushed • 1/2 a tomato, diced • 3 spring onions, chopped • 100g mushrooms, finely chopped • 300ml veg stock • 300ml almond milk •

For the ramen: 2 noodle nests • 2 heads pak choi • handful of sweetcorn • 200g mushrooms, finely sliced •

– Half the tofu widthways then cut each part into 1cm slices, coat in the char siu sauce
– Make the base: Fry the garlic, spring onion, tomatoes, chopped mushrooms in some sesame oil till the tomatoes go soft
– Now add in the peanut butter, miso paste, sriracha, soy sauce, veg stock and almond milk, simmer for 10-15 mins, adding the veg in for the last 5 minutes
– Cook noodles according to pack
– Cook the ‘pork’: heat up a little bit of oil in a pan, add the tofu along with all the marinade and fry for 5minutes on each side till it appears cooked
– Assemble you bowls with the noodles, veg and ‘pork’, sprinkle over the spring onion and some crushed peanuts 🥜

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