Peanut Butter Tempeh Ramen

Peanut butter gives our rich mushroom broth a thick and creamy texture, which wraps around our noodles and is topped with sticky ginger tempeh, pak choi and spring onion.

Notes:

• We shared a version of this recipe on social media which uses black garlic cloves. Black garlic adds a sweet caramel-like flavour to the broth. This is totally optional and – to be honest – they’re not the easiest ingredient to find, which is why we’ve not included black garlic in the original recipe. If you do decide to use them, simply add your 2 peeled black garlic cloves to the blender in step 4 when you start the broth.
• We use brown-rice miso paste, which is darker and more savoury compared to white miso paste. However you can use white miso if you prefer.
• You can use any noodles you like. We usually alternate between instant ramen noodles and regular wheat noodles.

Amen to ramen!

• On average, we eat ramen at least once a week – if not more. It’s an incredibly versatile dish, which works as a quick lunchtime meal or – like this one – a rich and seriously wholesome dinner.
• This tempeh and peanut butter ramen is very loosely inspired by tonkotsu, which traditionally involves slow cooking meat to create a creamy sauce. Instead, we use peanut butter to create a seriously creamy and rich broth, which has a powerful umami flavour thanks to the porcini mushrooms and miso.
• The trick, we’ve found, is mixing the peanut butter, miso, soy sauce and chilli oil in the serving bowls, then stirring in the broth in steps. This method prevents the peanut butter from splitting and helps to create that gorgeous creamy texture we love.
• If you don’t want to use peanut butter, you can use almond butter or tahini instead. Also – we find the broth to be salty enough – but you might want to season to taste with salt, if you prefer.

Enjoy!