Chilli Oil Ramen with Peanut Butter and Sesame Paste

When it comes to comfort food, ramen is always at the top of my list. It is one of those dishes that rewards curiosity. The base is always familiar, but what you put into it is where things get interesting. Over the years I’ve tried countless variations — miso, vegetables, different spice combinations — but this one, built around chilli oil, peanut butter and sesame paste, is the one I keep coming back to.

This one goes somewhere a little different. Peanut butter and sesame paste in a ramen broth sounds unexpected, and it is, but the way they settle into the chilli oil and coconut cream makes it difficult to argue with. Bold, creamy and just spicy enough to keep you coming back for the next spoonful.

The kind of bowl that feels considered without being complicated. Familiar enough to be comforting, different enough to stay with you.

Why This Ramen Stands Out

What makes this ramen so special is the balance of bold ingredients that come together to create an unforgettable flavour experience:

• Sesame Paste & Peanut Butter: These are the foundation of the broth, providing a rich, creamy texture with a nutty depth that gives each spoonful that comforting, hearty feeling.
• Chilli Oil: This adds just the right amount of spice to cut through the richness, giving the broth an exciting kick and balancing the creamy elements perfectly.
• Aromatic Base: Garlic and ginger give the broth a wonderful warmth and depth, enhancing the savoury flavours and providing a bit of heat.
• Coconut Cream: It gives the broth a silky, smooth texture without overpowering the other flavours, adding just the right amount of richness.
• Homemade Vegetable Stock: Light yet full of flavour, this fresh stock brings all the ingredients together, creating a beautifully balanced broth that isn’t too heavy but still deeply satisfying.
• Toppings: The extra-firm tofu, shiitake mushrooms, and broccolini bring both texture and flavour to the dish. The tofu, crumbled to mimic minced meat, gives it a hearty feel, while the mushrooms and broccolini add crunch and earthiness to each bite.

Together, these ingredients come together to create a bowl of ramen that’s creamy, spicy, and full of umami goodness. Whether you’re looking for a comforting meal or something a little more exciting, this ramen has got you covered.

Homemade Stock vs. Store-Bought: Why It Makes a Difference

When it comes to ramen (or any soup), the broth is everything. While store-bought stocks offer convenience, nothing beats the richness and depth of homemade stock. If you’ve never made your own before, trust me—it’s easier than you think and absolutely worth the effort.

I make my own vegetable stock using shiitake mushrooms, carrots, brown onions, garlic, white peppercorns, Szechuan peppercorns, star anise, bay leaves, and coriander stems. These ingredients simmer together to create a clear, fragrant stock that’s packed with natural umami. The shiitake mushrooms add an earthy depth, and the star anise brings a warm, subtle complexity.

Making homemade stock gives you complete control over the flavours. You can adjust the seasoning to your taste, adding more or less of any ingredient depending on what you want. It’s a fun way to experiment and find the perfect balance.

On the other hand, store-bought stock often contains preservatives, excess sodium, and artificial flavour enhancers. While it’s quick and easy, it can’t match the fresh, vibrant taste of homemade. That said, if you’re short on time, opt for a clean, simple store-bought stock with minimal additives—it’ll still work in a pinch.

Ingredients Used to Make Chilli Oil Ramen with Peanut Butter and Sesame Paste

For the Base:

• Sesame Paste: Adds a creamy, nutty flavour to the broth.
• Peanut Butter: Contributes a smooth, rich texture with a deeper nutty taste.
• Chilli Oil: Provides a spicy kick to balance the richness of the base.
• Garlic: Adds aromatic depth and warmth.
• Ginger: Brings a bit of heat and freshness to the broth.
• Soy Sauce: A key ingredient for saltiness and umami flavour.
• Cane Sugar: Slight sweetness to balance the savoury flavours.
• Sichuan Pepper Powder: Gives a unique, tingling spice that complements the chilli oil.
• Sesame Oil: Enhances the nutty flavour and adds richness.

For the Ramen:

• Ramen Noodles: The base of the dish, providing a chewy, satisfying texture.
• Coconut Cream: Adds a silky smoothness to the broth, making it luxuriously creamy.
• Homemade Vegetable Stock: A light yet flavourful broth base that ties all the ingredients together.

The Minced Topping:

• Extra Firm Tofu: Crumbled to mimic minced meat, adding protein and heartiness.
• Shiitake Mushrooms: Earthy, savoury flavour that complements the richness of the broth.
• Broccolini: Adds crunch and a fresh, green contrast to the dish.
• Chilli Sauce: Adds an extra layer of spice and flavour.
• Ginger & Garlic: Aromatic base for the topping, bringing warmth and depth.
• Red Chillies: Adds extra heat and colour.
• Light soy sauce : Adds saltiness, and gives flavour.
• Dark Soy Sauce: Deepens the colour of the topping and adds richness.
• White Pepper: Provides a bit of spice without overpowering the dish.

How to Make the Best Chilli Oil Ramen with Peanut Butter and Sesame Paste

Prepare the Sesame Mixture :

1.  In a mixing bowl, whisk together sesame paste, peanut butter, chilli oil, minced garlic and ginger, soy sauce, sesame oil, cane sugar, and Sichuan pepper powder. Set aside.

For the Ramen:

1. Cook the Noodles: Bring a pot of water to a boil. Cook the ramen noodles according to the package instructions, stirring occasionally. Once cooked, strain and set aside. Toss the noodles with a splash of toasted sesame oil to prevent sticking.
2. Prepare the Homemade Vegetable Stock (if using )
3. Prepare Broth: In a pot, whisk together the vegetable stock, and sesame paste mixture. Heat over medium-high until it begins to simmer. Add the coconut cream and simmer for 3-4 minutes. Taste and adjust the seasonings.

For the Minced Topping:

1. Prepare the Tofu and Veggies: Mash the extra-firm tofu with a fork until it crumbles. Finely chop the shiitake mushrooms, chillies, garlic, ginger, and broccolini.
2. Cook the Toppings: Heat a non-stick pan over medium heat and add some oil. Sauté the minced ginger, garlic, and red chillies for about 1 minute. Add the crumbled tofu and sauté for 2-3 minutes.
3. Add the chopped broccolini and shiitake mushrooms, then sauté for another 2-3 minutes.
4. Add the soy sauce, dark soy sauce, and chilli sauce. Continue sautéing for another minute.

Assemble the Ramen:

1. Serve: Once the broth is hot, pour it into a ramen bowl. Add the cooked noodles, followed by the sautéed tofu and veggie topping. Garnish with sesame seeds, fresh coriander, and a drizzle of extra chilli oil.

Helpful Trips and Tricks To perfecting Your Ramen :

• Tahini vs. Chinese Sesame Paste:
  Tahini is made from raw sesame seeds, while Chinese sesame paste is made from toasted sesame seeds. The latter has a richer, more aromatic flavour, which can elevate the depth of your ramen broth. If you can find Chinese sesame paste at your local Asian store, definitely give it a try for a more fragrant and authentic taste!
• Vegetable Broth:
  If you’re short on homemade vegetable stock, you can use water in place of it. Just add 1 vegetable bouillon cube to enhance the flavour. Alternatively, if you don’t have a bouillon cube on hand, simply adjust the seasoning with salt or soy sauce to suit your taste preferences.
• Serving the Ramen:
  Serve the ramen immediately after the noodles are cooked. Leaving noodles in hot broth for too long can cause them to overcook and become soggy. For the best texture, add the noodles to the broth just before serving to maintain that perfect chewiness.
• Make-Ahead Ramen Paste:
  You can prepare the ramen paste in batches ahead of time. I recommend using around 3-4 tablespoons of paste per bowl if you’re tripling the recipe. Store any leftover paste in an airtight glass jar in the fridge for up to a week—making future ramen nights a breeze!

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices

Chilli oil Ramen With Peanut Butter and Sesame Paste

Serves: 4 bowls Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 7 voted )

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Ingredients

For the Base:

• 2 tbsp sesame paste
• 1 tbsp smooth peanut butter
• 1.5 tbsp chilli oil
• 3 tbsp soy sauce
• 3 cloves garlic, minced
• 2" ginger, minced
• 1 tsp cane sugar
• 2 tsp sesame oil
• ½ tsp Sichuan peppercorn powder

For the Ramen:

• 800ml homemade stock (or store-bought)
• ½ cup coconut cream
• 2  instant ramen bricks  (400g)

For the Minced Topping:

• 200g extra firm tofu, crumbled
• 100g broccolini, finely chopped
• 4-6 shiitake mushrooms, finely chopped
• 2-3 cloves garlic, finely chopped
• 1" ginger, finely chopped
• 1 serrano chilli, finely chopped
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce
• 2 tsp chilli sauce
• white pepper and salt, to taste

For Homemade Stock (Optional):

• 7-8 shiitake mushrooms
• 1 brown onion, roughly chopped
• 2 carrots, roughly chopped
• 1 bulb garlic, halved
• 7-8 white peppercorns
• ½ tsp Sichuan peppercorns
• 2 star anise
• 1 bay leaf

method

Make the Stock (if using homemade):

• Heat a large stock pot over medium heat and add olive oil. Sauté onions and garlic (halved) for 5-8 minutes until aromatic.
• Add carrots, coriander stems, and mushrooms. Cook for another 5-8 minutes.
• Add spices (peppercorns, Sichuan pepper, star anise, bay leaf) and 2 litres of water. Bring to a boil, then reduce to medium-low and simmer for 1.5-2 hours.
• Strain the stock and set aside.

Prepare the Ramen Base:

• In a mixing bowl, whisk together sesame paste, peanut butter, chilli oil, garlic, ginger, soy sauce, sesame oil, cane sugar and Sichuan peppercorn powder . Mix until smooth and set aside.

Cook the Minced Topping:

• • Heat a nonstick pan over medium heat with a drizzle of oil. Sauté garlic, ginger, and serrano chilli for 1 minute.
  • Add crumbled tofu and cook for 3-4 minutes. Add broccolini and mushrooms, then sauté for another 3 minutes.
  • Stir in light soy sauce, dark soy sauce, chilli sauce, and maple syrup (optional). Season with salt and pepper to taste. Remove from heat.

Prepare the Broth:

• • In a medium pot, whisk the prepared ramen base with the vegetable stock. Bring to a boil.  Add in the coconut cream. Heat over medium heat until simmering.

Cook the Noodles:

• • Bring a pot of water to boil and cook the ramen noodles according to package instructions. Drain and toss with a splash of sesame oil to prevent sticking.

Assemble the Ramen:

• • Divide cooked noodles into bowls. Ladle the hot broth over the noodles.
  • Top with the minced tofu mixture, garnishing with additional chilli oil, sesame seeds, and fresh coriander, if desired.

Did You Make This Recipe?

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