this easy peanut butter ramen is ready in about 30 minutes. a silky, luscious broth with crispy tofu, spinach, and corn makes it perfect for chilly nights.
Nothing beats a slurpy bowl of noodles. This easy peanut butter ramen is a fun and easy take on the classic ramen we all know and love. Of course this is not an authentic ramen recipe but just a fun way to enjoy this meal. It comes together super quickly and it is awesome for weeknight dinners.
What Ramen Is Vegan?
There are a lot of options for vegan ramen noodles. It is usually the seasoning packets that you can’t use but for this recipe it doesn’t matter because we don’t need it anyway. I am always looking for ways to incorporate more plant protein so I have been loving this vegan protein ramen from Immi Eats. If you want gluten free ramen noodles, I suggest the Lotus Foods Brown Rice & Millet, they are delicious. Another great option is the Right Foods Vegan Chicken Ramen. Of course another great place to go is to a local Asian market if you have one and get some fresh ramen noodles. Just be sure to always double check the ingrediets.
Peanut Butter Broth
I love peanut noodles. So, I really wanted this soup to feel like peanut noodles with a slurpy broth and I am so happy with the result. The broth is made by first sautéing green onions, garlic, and ginger. Then you add in peanut butter, soy sauce, and agave or maple syrup. Let that mix together and just add in water. The broth is so delicious and flavorful.
Crispy Tofu
I love crispy tofu. It is so easy to make and aways great for topping pretty much anything with. To make it all you need to do is spray with a cooking oil spray, sprinkle some garlic powder, and salt and then bake until crispy. It is so easy to make. If you have a soy allergy I have been really loving the Big Mountain Soy-Free Tofu. It is made from fava beans and it is so good. For this recipe I used super firm tofu it is my favorite but you can use extra firm tofu too.
More Ramen Recipes
Easy Peanut Butter Ramen FAQ
- I have a nut allergy, can I substitute the peanut butter? While the recipe was designed with a peanut butter flavor in mind you can substitute it for a different nut butter if you aren’t allergic to all nuts or you can use tahini.
- Is this recipe gluten free? As long as you use gluten free ramen noodles, yes.
- Is this recipe soy free? No. However, you can substitute the tofu for a soy-free tofu or vegan chicken or vegan ground beef. You will need to substitute the soy sauce for tamari or coconut aminos.
- How long does this last? Up to 2 days in the fridge.
- What else can I add to it? Any veggies you like! Carrots, peas, baby bok choy, bell pepper, seaweed. You can also add other toppings like a vegan egg!
- How many dose this recipe serve? You can either enjoy it is a larger single serving or divide it into two smaller servings.
- There isn’t enough broth, what should I do? You can always add in a little extra water.
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Easy Peanut Butter Ramen
Ingredients
Crispy Tofu
- ½ block (8 ounces/225g) super firm tofu, cubed
- Oil spray
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Ramen
- ½ tablespoon (7g) olive oil
- 1 teaspoon (5g) ginger paste
- 2 cloves garlic chopped
- 3 green onions chopped and divided
- 1 ½ tablespoons (22g) creamy peanut butter
- 2 teaspoons (10ml) low sodium soy sauce
- 1 tablespoon (21g) agave
- 1 ½ cups (360ml) water, divided
- 2 to 3 handfuls (40g) spinach
- 1 package (69g) ramen noodles
- ⅓ cup (50g) frozen corn
- Optional toppings: sesame oil drizzle and sesame seeds
Instructions
- Preheat oven to 400°F (204°C). Place the cubed tofu onto a parchment lined baking sheet/ Spray with spray pil, or you can drizzle 1 teaspoon olive oil over the tofu. Then coat in seasonings and toss. Bake in the oven for 15 to 20 minutes until crispy.
- Meanwhile, sauté the garlic, half of the green onions, and ginger paste in a small pot on the stove for 2 to 3 minutes over medium heat. Do not let the garlic burn.
- Then add in peanut butter, agave, and soy sauce. Mix together and let it cook for 1 to 2 minutes until it comes together.
- Then add in ½ cup (120ml) of water to mix into the peanut butter. Once it is mixed together and smooth you can add in the reaming cup (240ml) water. Add in the spinach and ramen noodles. Raise heat to a medium to let it simmer to lightly boil to cook the noodles. Cook for 5 to 7 minutes or until noodles are soft.
- Once noodles are done cooking taste the ramen and if you would like to add in any additional seasoning syou can/
- To plate add the corn, tofu, and noodles into a bowl. Then pour over the broth. Drizzle with sesame oil and sesame seeds if you like.
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Made this tonight and it was super tasty!
yay!!! I am so glad you enjoyed it Kirsten! thank you for taking the time to leave a comment/review xo