Learn how to make the ultimate Miso with Coconut Milk recipe! Discover the unique combination of Japanese miso paste and creamy coconut milk! This rich, velvety broth is the perfect base for ramen and aromatic Asian-inspired creations.
Miso with Coconut Milk:
- Prepare the Broth
In a large pot or deep pan, heat a little oil with some crispy chili peppers. Add the minced garlic, grated ginger, turmeric, lime zest, and the white parts of the spring onions. Sauté for about 5 minutes until fragrant. Stir in the miso paste, peanut butter, and tahini, mixing well. Pour in the Oriental Express Coconut Milk and vegetable broth. Let the mixture simmer on low heat to allow the flavors to meld. - Cook the Tofu
Heat a little oil in a non-stick skillet. Crumble the tofu directly into the pan and fry until lightly browned and crispy. Drizzle with a little soy sauce and chili oil for a rich, spicy finish. - Cook the Noodles
Increase the heat of the broth. Once it reaches a boil, add your chosen noodles. Cook according to the package instructions until al dente. - Assemble the Dish
Divide the noodles into bowls and pour over the aromatic miso-coconut broth. Top with the crispy, spicy tofu. Garnish with extra crispy chili peppers, sesame seeds, chopped spring onions, fresh cilantro, and lime wedges for a burst of freshness and color.
