This Vegan Peanut Satay Ramen combines the comforting warmth of ramen noodles with a creamy, nutty peanut satay broth, resulting in a hearty, plant-based meal. This recipe is filled with fresh vegetables, tofu, and a rich broth infused with peanut butter, coconut milk, and spices. Perfect for weeknight dinners, this ramen is not only delicious but also packed with essential nutrients to keep you energized. Here’s a step-by-step recipe that’s easy to follow, along with tips and nutritional information to make it perfect for your recipe website.
Ingredients
For the Peanut Satay Broth:
- 1 tbsp sesame oil or vegetable oil
- 1 medium onion – diced
- 3 cloves garlic – minced
- 1 tbsp fresh ginger – minced
- 3 tbsp creamy peanut butter (unsweetened)
- 2 tbsp soy sauce or tamari (for gluten-free option)
- 1 tbsp red curry paste (adjust for spice preference)
- 1 can (14 oz) coconut milk – full-fat for creaminess
- 4 cups vegetable broth
- 1 tbsp maple syrup (or agave syrup for sweetness)
- 1 tsp rice vinegar or lime juice (for acidity)
- Salt and pepper – to taste
For the Ramen:
- 2 packs of ramen noodles (check for vegan and gluten-free options if needed)
- 1 cup sliced mushrooms (shiitake or cremini work well)
- 1 cup baby spinach leaves
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 block tofu – cubed and pan-fried or baked until crispy
Garnishes (Optional but Recommended):
- Chopped green onions
- Fresh cilantro leaves
- Sliced red chili or sriracha (for extra heat)
- Crushed peanuts (for added crunch)
- Lime wedges
Instructions
Step 1: Prepare the Peanut Satay Broth
- Heat the sesame oil in a large pot over medium heat.
- Add the diced onion and cook for 3-4 minutes until it becomes soft and translucent.
- Add the minced garlic and ginger, and cook for another minute, stirring frequently to prevent burning.
Step 2: Add Flavor to the Broth
- Stir in the peanut butter, soy sauce, and red curry paste. Cook for 2-3 minutes, stirring continuously until the peanut butter is melted and combined with the other ingredients.
- Pour in the coconut milk and vegetable broth, stirring well to create a creamy base for the soup.
- Add the maple syrup and rice vinegar (or lime juice) to balance the flavors.
- Season the broth with salt and pepper to taste, then bring the mixture to a gentle simmer.
- Let the broth simmer for about 10-15 minutes, allowing the flavors to meld and deepen.
Step 3: Cook the Ramen Noodles
- While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
- If desired, toss the noodles with a bit of sesame oil to prevent them from sticking together.
Step 4: Prepare the Vegetables and Tofu
- Add the sliced mushrooms to the simmering broth and cook for 3-4 minutes until they begin to soften.
- Stir in the baby spinach and shredded carrots, allowing them to cook just until wilted.
- In a separate skillet, pan-fry the cubed tofu until golden and crispy on all sides, or bake at 400°F (200°C) for 15-20 minutes if preferred.
Step 5: Assemble the Ramen Bowls
- Divide the cooked ramen noodles among serving bowls.
- Ladle the hot peanut satay broth over the noodles, ensuring each bowl gets a generous amount of broth, mushrooms, spinach, and carrots.
- Top with crispy tofu cubes and fresh bean sprouts for crunch.
Step 6: Garnish and Serve
- Add your desired garnishes, such as chopped green onions, cilantro, crushed peanuts, and a squeeze of lime for extra brightness.
- For those who like spice, add sliced red chili or a drizzle of sriracha.
Nutritional Information (per serving, serves 4)
- Calories: 500
- Fat: 27g
- Protein: 16g
- Carbohydrates: 48g
- Fiber: 7g
- Sugar: 8g
Tips for a Perfect Vegan Peanut Satay Ramen
- Adjust Spice Level: If you prefer a spicier broth, increase the red curry paste or add a dash of chili flakes. For a milder version, use less red curry paste or substitute with a mild curry powder.
- Crispy Tofu Tip: For a firmer, crispier tofu, press it before cooking to remove excess moisture. Marinating the tofu in a bit of soy sauce and sesame oil before cooking also enhances flavor.
- Gluten-Free Option: Use gluten-free ramen noodles or rice noodles and replace soy sauce with tamari to make this dish entirely gluten-free.
- Make It Ahead: The broth can be made a day in advance and stored in the refrigerator. Reheat gently on the stovetop and add the noodles and toppings just before serving.
Variations and Add-Ons
- Veggie Boost: Add other vegetables like bell peppers, bok choy, or zucchini for extra nutrients and colors.
- Nut-Free Option: Substitute peanut butter with sunflower seed butter or tahini for a similar creamy consistency without nuts.
- Protein Variety: Try substituting tofu with tempeh or seitan for different textures and flavors in your ramen.
Health Benefits of Vegan Peanut Satay Ramen
This Vegan Peanut Satay Ramen is rich in healthy fats, protein, and fiber, providing a balanced plant-based meal that’s as filling as it is flavorful. Coconut milk and peanut butter offer essential fats for energy, while fresh vegetables supply vitamins and minerals. Tofu adds plant-based protein, making this a complete meal that supports both vegan diets and anyone seeking a nutritious, flavorful dish.
This ramen is a versatile, customizable recipe that can be adjusted to suit different dietary needs and taste preferences. Creamy, spicy, and hearty, this Vegan Peanut Satay Ramen is a comforting bowl that’s sure to become a favorite.