Spicy Peanut Butter Ramen with Tofu and Bok Choy

Spicy Peanut Butter Ramen

This spicy peanut butter ramen is a soup, not noodles coated in peanut sauce. Peanut butter, gochujang, and soy sauce give the orange-red broth a savory, creamy texture while leaving it thin enough to ladle. Pale tofu cubes, corn, and baby bok choy warm gently in the broth and stay distinct in each bowl. Cook the noodles separately and add them just before serving so they stay tender without absorbing the soup.

Ingredients for Spicy Peanut Butter Ramen

Makes 2 generous bowls. Prep time: 10 minutes. Cook time: 15 minutes. Total time: 25 minutes.

• 2 packages ramen noodles, about 6 ounces total (170g), seasoning packets discarded
• 2 teaspoons neutral cooking oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1/3 cup creamy peanut butter (85g)
• 1 tablespoon gochujang (18g), plus more to taste
• 1 tablespoon soy sauce
• 4 cups vegetable broth, plus more to adjust
• 7 ounces firm tofu (200g), drained and cut into 3/4-inch cubes
• 2 small heads baby bok choy (about 200g), halved lengthwise and rinsed between the leaves
• 1/2 cup corn kernels (about 80g), fresh, thawed, or drained
• 2 scallions, thinly sliced
• 2 tablespoons chopped roasted peanuts
• 1 teaspoon chili oil total, or to taste

Optional: 1 to 2 teaspoons lime juice, added after tasting the finished broth.

How to Make Spicy Peanut Butter Ramen

1. Prepare the toppings: Drain and cube the tofu. Halve the bok choy and rinse between its leaves to remove any grit. Measure the corn, slice the scallions, and chop the peanuts.
2. Start the noodle water: Bring a separate pot of water to a boil. Cook the ramen near the end of the broth preparation, following the package directions and checking at the early end of the stated time. Drain when tender.
3. Cook the aromatics: Warm the neutral oil in a 3- to 4-quart saucepan over medium heat. Add the garlic and ginger and stir frequently for about 1 minute, until fragrant but not deeply browned.
4. Whisk the broth: Add about 1/2 cup of the vegetable broth, the peanut butter, gochujang, and soy sauce. Whisk until smooth, then gradually whisk in the remaining broth. Reduce the heat to medium-low and bring to a gentle simmer, not a hard boil.
5. Warm the tofu and vegetables: Add the bok choy, corn, and tofu. Simmer uncovered for about 3 to 5 minutes, stirring gently to keep the tofu intact. Check the bok choy after 2 minutes; its leaves should wilt and its stems should be just tender. The tofu and corn should be hot. If the broth is too thick to ladle easily, add hot broth or water a few tablespoons at a time.
6. Assemble the bowls: Taste the broth and add more gochujang if desired. For brightness, stir in the optional lime juice off the heat. Divide the drained noodles between two soup bowls and ladle the broth over them. Group the bok choy to one side, with the tofu and corn visible and broth around the toppings. Finish with scallions, peanuts, and a few droplets of chili oil. Serve immediately.

How to Keep Peanut Ramen Brothy

Ramen noodles absorb liquid as they sit. Boiling them in water and adding the broth only at serving keeps the finished bowls soupy. The peanut broth should look creamy but flow readily from a ladle; loosen it with hot broth or water if it begins to resemble a coating sauce.

Getting a Smooth Peanut Broth

Whisk the peanut butter with the first 1/2 cup of broth before adding the rest. This works out lumps while the mixture is still thick enough to whisk easily. Peanut butter varies in thickness, and gochujang varies in heat, so use the finished broth’s consistency and flavor as your guide. Add chili oil sparingly to the bowls and offer more at the table. Taste before adding any salt; the broth, soy sauce, and gochujang may provide enough.

Leftovers and Reheating

For leftovers, promptly refrigerate the noodles and broth with toppings in separate covered containers when possible, and use within 3 days. Keeping them apart helps prevent the noodles from soaking up the soup. Reheat the broth and toppings gently until hot, then add separately warmed or freshly cooked noodles just before serving.

The broth and toppings can be prepared ahead, with fresh noodles cooked when you are ready to eat. Freezing assembled bowls is not recommended because the noodles lose texture.

For another vegetable-forward bowl, try easy vegetable ramen with miso broth.

Nutrition

Approximate nutrition per generous bowl (1 of 2 servings): 945 calories, 39g protein, 53g fat, and 87g carbohydrates. Approximate values per 100g of prepared soup: 95 calories, 4g protein, 5g fat, and 9g carbohydrates. Values vary with noodle brands, peanut butter, broth, and the amount of liquid in each bowl.