Spicy Peanut Butter Miso Noodles
If you're craving a bold and comforting bowl of ramen, this Spicy Peanut Butter Miso Ramen is a must-try!
With a rich, creamy broth made from peanut butter, miso, and chilli oil, every slurp is packed with umami goodness and just the right amount of heat.
Paired with chewy noodles and your favourite toppings, this quick and easy recipe is perfect for a cosy, flavour-packed meal any day of the week!
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About this recipe
Craving a bold and flavourful bowl of ramen?
This Spicy Peanut Butter Miso Ramen is the perfect dish to warm you up and satisfy your taste buds!
Packed with rich umami flavours, a creamy yet fiery broth, and perfectly chewy noodles, this recipe is guaranteed to become a new favourite for lunch or dinner.
What Makes This Ramen So Special?
The secret to this mouthwatering ramen lies in its deeply savoury and slightly nutty broth. Made with a blend of:
- Peanut butter for a creamy, nutty richness
- Miso paste for that deep umami kick
- Chilli oil for the perfect level of heat
Together, these ingredients create a beautifully balanced broth that’s both comforting and packed with bold, addictive flavours.
Homemade vs. Store-Bought Noodles – Your Choice!
If you're feeling adventurous, try making homemade ramen noodles (recipe attached!).
But don’t worry - this dish is just as delicious with shop-bought ramen noodles, making it an easy weeknight meal.
Toppings: Customise It Your Way!
One of the best things about this ramen is how versatile it is. You can top it with whatever you have on hand! Here are some of my favourite combinations:
- Soft-boiled eggs – Creamy yolk for extra richness
- Sliced mushrooms – Earthy and umami-packed
- Pak choi – Adds freshness and crunch
- Cooked chicken or tofu – Perfect for extra protein
Feel free to get creative! The chewy noodles soaking up that spicy, savoury broth will always be a winning combination, no matter what toppings you choose.
Ingredients
For the noodles, if you want to make it from scratch. Otherwise, feel free to use dried shop-bought noodles
- 200g strong bread flour
- 80g water
- 2g salt
- 4g sodium carbonate (WARNING: baked baking soda at 120ºC for 1 hour. Skin irritant, handle with care!)
For the broth
- 2 tbsp chilli oil (see separate recipe or adjust to your spice preference)
- 1 tbsp white miso paste
- 1 heaped tbsp smooth peanut butter
- 1 litre vegetable stock
For the toppings, feel free to change this up according to preference
- Soft-boiled eggs, halved
- Mushrooms, sliced
- Pak choi, roughly chopped
- Spring onions, finely chopped
- Toasted sesame seeds, for garnish
Pair it with
Instructions
For the noodles (35% hydration):
Prep Time: 10 minutes
Rest Time: 30 minutes
Cook Time: 3 minutes
- Make the dough: In a large bowl, combine flour, water, and salt. Using your hands or a dough scraper, mix until a shaggy dough forms. Knead for 5 minutes on a lightly floured surface until smooth and elastic.
- Rest the dough: Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
- Work the dough: The dough, as it's 35% hydration, will be quite dry but the resting should make it easier to knead and fold. You'll want to roll it out to 1 inch thick, then fold it inwards like a letter/envelope and roll it back out. Repeat this several times to help develop gluten. You'll see it become more pliable over the process.
- Cut the noodles: If you have a pasta machine, roll the dough out to 2mm-3mm thick (setting 5 on my Marcato Atlas pasta machine). Otherwise, roll it out manually, dusting in between to help with the process, then fold/roll it loosely into a rectangle and then slice into thin strips (around 3mm wide). Unfold the noodles and separate them gently.
- Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 2-3 minutes, or until al dente. Drain the noodles and rinse briefly under cold water. *Ideally you should do this step just before serving to keep the noodles fresh and prevent it from clumping together.
For the broth & Toppings:
Prep Time: 5 minutes
Instructions:
- Combine broth: In a large pot or saucepan, whisk together chilli oil, miso paste, peanut butter, and vegetable stock. Heat gently until warm and the miso paste is dissolved. You can also do this directly in your noodles bowls.
- Assemble the dish: Divide the cooked noodles between two bowls. Pour the hot broth over the noodles.
- Add your toppings: Arrange soft-boiled eggs, mushrooms, pak choi, spring onions, toasted sesame seeds, any anything else you'd like, on top of the noodles. Enjoy immediately while hot.
Tips:
- For a richer broth, you can add a splash of soy sauce or a dollop of sesame oil.
- Feel free to experiment with different vegetables for the toppings and also proteins like cooked shredded chicken, grilled tofu and prawns.
Video demonstration
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