Vegan Peanut Satay Ramen Recipe | SO EASY Soup Broth!! (ビーガンラーメンの作り方)

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar texture with less saturated fat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Evaporated milk reduces calories while maintaining creaminess.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Spaghetti is a more accessible option with a similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a gluten-free alternative.

Finely chop 2 pieces of garlic and 1 piece of ginger.

In a medium stockpot over medium-high heat, add olive oil and sauté the ginger and garlic.

Boil a pot of water for the noodles.

Crumble 1 cup of extra firm tofu and sauté for 5 to 7 minutes.

Add 2 tablespoons of peanut butter and 2 cups of vegetable stock to the pan; stir and deglaze the pan.

Cook the noodles according to package instructions; if using handmade noodles, they will cook in exactly 7 minutes. Loosen the noodles with chopsticks occasionally when the broth comes to a boil.

Simmer the broth on medium for 5 minutes.

Add 1 tablespoon of cane sugar, 1 teaspoon of rice vinegar, and 2 tablespoons of soy sauce to the broth; whisk together.

Pour the broth into the serving bowl.

Strain out the water from the cooked noodles and add them to the bowl.

Crush 2 tablespoons of roasted peanuts and sprinkle them on top.

Garnish with chopped green onion and cilantro, and sprinkle with white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens