A quick 15-minute meal made with a creamy spicy peanut broth, and bouncy noodles, finished with a drizzle of spicy chili oil.
What you’ll need:
- Dried shiitake mushroom: for the base of the soup broth. It adds so much umami and depth to the soup.
- Ramen noodles: you can use any noodle of choice, I chose to use fresh ramen noodles from the refrigerated section of the Asian store.
- Creamy peanut butter: for that creamy factor for the soup.
- Dashi soup stock: this is optional, but adds extra depth to the soup.
- Chili oil: optional, but I like to add a drizzle for some heat!
How to make this Spicy Peanut Ramen:
- In a medium-sized pot, heat the dried shiitake mushrooms, bok choy, and water. Bring to a boil and lower the heat to a simmer. Cook for 5-8 minutes or until the dried mushrooms are completely rehydrated.
- In another pot, bring a pot of water to a boil and cook the ramen noodles according to the package directions. Drain the cooked noodles and set them aside.
- In a bowl, add the peanut butter, dashi soup stock, chili oil, and 2 cups of veggie broth. Stir to combine and create a silky soup. Season with salt to taste.
- Add your cooked ramen noodles to the soup and garnish with your toppings of choice! Enjoy!
Other toppings for your Spicy Peanut Ramen:
- Bok choy
- Mushrooms
- Green onions
- Jammy eggs
- Chili oil
- Tofu
Watch how to make this Spicy Peanut Ramen:
More Favorite Noodle Recipes:
- Vegetable Yaki Udon (Stir-Fry Udon Noodles)
- Garlic Sesame Noodles
- Spicy Chili Oil Noodles
- Easy Red Curry Noodle Soup
- Garlic Udon Noodles
- Chicken and Veggie Stir Fry with Udon Noodles
- Myeongran Jeot Pasta (Cod Roe Spaghetti)
I hope you enjoy this Spicy Peanut Ramen! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
Ingredients
For the veggie broth:
- 4 dried shiitake mushrooms
- 1 head of bok choy, halved
- 4 cups water
For ramen:
- 16 oz ramen noodles
- 1-1½ tablespoons peanut butter
- 1 teaspoon dashi soup stock
- 2-3 teaspoons chili oil (of choice)
- Salt, to taste
Optional toppings:
- Bok choy
- Shiitake mushrooms, sliced
- Green onion, sliced
- 1 jammy egg
- Furikake seasoning
- FBJ Sichuan Gold Chili Oil
Instructions
- In a medium-sized pot, heat the dried shiitake mushrooms, bok choy, and water. Bring to a boil and lower the heat to a simmer. Cook for 5-8 minutes or until the dried mushrooms are completely rehydrated.
- In another pot, bring a pot of water to a boil and cook the ramen noodles according to the package directions. Drain the cooked noodles and set them aside.
- In a bowl, add the peanut butter, dashi soup stock, chili oil, and 2 cups of veggie broth. Stir to combine and create a silky soup. Season with salt to taste.
- Add your cooked ramen noodles to the soup and garnish with your toppings of choice! Enjoy!
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