Step 1

In a large pot, warm the olive oil over medium heat. Add the onion (or shallot) and cook for about 3 minutes, until translucent. Next add the garlic and ginger and continue to cook for an additional 3-5 minutes.

Step 2

To the pot, add the tamari, peanut butter, rice wine vinegar, coconut sugar and chili garlic sauce. Reserve ¼ cup of the broth in a measuring cup or small bowl then add remaining broth to the pot and stir until smooth. Bring to a low boil then reduce to a simmer and cook for about 5, until broth mixture is slightly thickened. Turn off heat.

Step 3

Meanwhile cook the ramen noodles as directed on the package.

Step 4

Add the miso to the remaining broth and whisk until smooth. Pour into the large pot with the peanut butter broth. Add the cooked and strained ramen noodles to the broth. Serve warm garnished with sesame seeds, green onions, crushed peanuts and cilantro (optional), and enjoy!