20-Minute Peanut Butter Corn Ramen by @fitgreenmind

1h

3 servings

🧅

2 shallots

Shallot

🧄

7 cloves

Garlic

🫚

3 cm piece

Ginger

🫘

200 g

Firm tofu

🥢

15 ml

Dark soy sauce

🫗

30 ml

Oil

🍲

1 l

Vegetable stock

🥣

40 g

Light miso paste

🍬

7.5 ml

Sugar

🍇

7.5 ml

White wine vinegar

🍜

200 g

Noodles

🥜

15 g

Peanut butter

🌽

1 cob

Corn

🍋

15 ml

Lime juice

🧂

0.75 g

Salt

🧅

2 stalks

Green onions

  1. Dice
    • shallot
    • garlic
    • fresh ginger

    Dice the 2 shallots and mince the 7 garlic cloves and 1 inch piece of fresh ginger. Set the prepared aromatics aside.

  2. Crumble
    • firm tofu
    • dark soy sauce

    Crumble the 200 g firm tofu into a large pot. Add 1 tbsp dark soy sauce.

  3. Fry
    • firm tofu

    Fry the tofu over medium-high heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer it to a bowl.

  4. Add
    • neutral cooking oil
    • shallot
    • garlic

    Add 1 tbsp neutral cooking oil to the same pot. Sauté the shallot, garlic, and fresh ginger over medium heat until fragrant and softened, about 4 minutes.

  5. Pour
    • vegetable stock
    • light miso paste
    • sugar

    Pour 1 l vegetable stock into the pot. Stir in 2 heaped tbsp light miso paste, 1/2 tbsp sugar, and 1/2 tbsp white wine vinegar.

  6. Simmer
    • Noodles

    Bring the broth to a gentle simmer. Simmer for 10 minutes while preparing the noodles.

  7. Boil
    • ramen noodles

    Bring water to a boil in a medium saucepan. Cook 200 g ramen noodles according to the package directions until tender.

  8. Drain
    • ramen noodles

    Drain the cooked ramen noodles in a colander. Divide the noodles evenly between 3 serving bowls.

  9. Combine
    • peanut butter
    • corn kernels
    • lime juice

    Combine 1 tbsp peanut butter, the kernels from 1 ear of corn, 1 tbsp lime juice, and a pinch of salt in the medium saucepan. Stir over medium heat until hot and coated, about 3 minutes.

  10. Slice
    • green onions
    • firm tofu
    • corn kernels

    Slice the 2 green onions. Divide the miso broth, crispy tofu, peanut butter corn, and green onions among the bowls of noodles.

20-Minute Peanut Butter Corn Ramen by @fitgreenmind

1h

3 servings

🧅

2 shallots

Shallot

🧄

7 cloves

Garlic

🫚

3 cm piece

Ginger

🫘

200 g

Firm tofu

🥢

15 ml

Dark soy sauce

🫗

30 ml

Oil

🍲

1 l

Vegetable stock

🥣

40 g

Light miso paste

🍬

7.5 ml

Sugar

🍇

7.5 ml

White wine vinegar

🍜

200 g

Noodles

🥜

15 g

Peanut butter

🌽

1 cob

Corn

🍋

15 ml

Lime juice

🧂

0.75 g

Salt

🧅

2 stalks

Green onions

Preparation Steps

  1. Step 1/10

    Dice the 2 shallots and mince the 7 garlic cloves and 1 inch piece of fresh ginger. Set the prepared aromatics aside.

    🧅shallot
    🧄garlic
    🫚fresh ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Crumble the 200 g firm tofu into a large pot. Add 1 tbsp dark soy sauce.

    🫘firm tofu
    🥢dark soy sauce
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/10

    Fry the tofu over medium-high heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer it to a bowl.

    🫘firm tofu
    🍲large pot
    🥄wooden spoon

  4. Step 4/10

    Add 1 tbsp neutral cooking oil to the same pot. Sauté the shallot, garlic, and fresh ginger over medium heat until fragrant and softened, about 4 minutes.

    🫗neutral cooking oil
    🧅shallot
    🧄garlic
    🫚fresh ginger
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/10

    Pour 1 l vegetable stock into the pot. Stir in 2 heaped tbsp light miso paste, 1/2 tbsp sugar, and 1/2 tbsp white wine vinegar.

    🍲vegetable stock
    🥣light miso paste
    🍬sugar
    🍇white wine vinegar
    🍲large pot
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/10

    Bring the broth to a gentle simmer. Simmer for 10 minutes while preparing the noodles.

    🍲large pot
    🥄wooden spoon

  7. Step 7/10

    Bring water to a boil in a medium saucepan. Cook 200 g ramen noodles according to the package directions until tender.

    🍜ramen noodles
    🍲medium saucepan
    🧺colander

  8. Step 8/10

    Drain the cooked ramen noodles in a colander. Divide the noodles evenly between 3 serving bowls.

    🍜ramen noodles
    🧺colander
    🥣serving bowls

  9. Step 9/10

    Combine 1 tbsp peanut butter, the kernels from 1 ear of corn, 1 tbsp lime juice, and a pinch of salt in the medium saucepan. Stir over medium heat until hot and coated, about 3 minutes.

    🥜peanut butter
    🌽corn kernels
    🍋lime juice
    🧂salt
    🍲medium saucepan
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/10

    Slice the 2 green onions. Divide the miso broth, crispy tofu, peanut butter corn, and green onions among the bowls of noodles.

    🧅green onions
    🫘firm tofu
    🌽corn kernels
    🍜ramen noodles
    🔪chef's knife
    🪵cutting board
    🥣serving bowls

Composition

Ingredients

Types

Vegetables, Plant Protein, Condiments, Broths and Stocks, Fermented Foods, Sweeteners, Spreads, Fruit, Seasonings, Herbs

Ingredients

Shallot, Garlic, Ginger, Firm tofu, Dark soy sauce, Oil, Vegetable stock, Light miso paste, Sugar, White wine vinegar, Noodles, Peanut butter, Corn, Lime juice, Salt, Green onions

Notes

Shallot (diced), Garlic (minced), Ginger (a piece, minced), Oil (for frying tofu and vegetables, amount not given), Light miso paste (big tablespoons), Noodles (2 servings of noodles), Corn (1 cob, only kernels), Salt (a good pinch), Green onions (for assembling, amount not given)

Allergens

Soy, Gluten, Sulfites, Peanuts

Dietetics

Dietary regimen

Vegetarian

Calories

440 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 58g, Fat: 17g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 1520mg, Potassium: 620mg, Iron: 4.2mg, Calcium: 190mg

Vitamins

Vitamin C: 18mg, Vitamin K: 42mcg, Folate: 95mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

20 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, large pot, medium saucepan, wooden spoon, colander, measuring spoons, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Dinner, Lunch, Weeknight Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Japanese

Geographic

to inform

Various

Aspect

Texture

Chewy, Crispy, Creamy, Tender, Juicy

Flavors

Umami, Savory, Nutty, Tangy, Salty, Sweet, Gingery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked tofu or broth out longer than 2 hours), fridge : 3 days (Store broth, tofu, noodles, and corn topping in separate airtight containers,Cool promptly before refrigerating,Reheat broth until steaming hot,Cook fresh noodles when possible for best texture), freezer : 2 months (Freeze broth without noodles, tofu topping, or green onions,Use an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)