This recipe is definitely something you'd scroll past on Insta and think was a gimmick. Peanut butter in a noodle broth - ew. And how on earth does it work with miso? I just had to try it, partly because I'm a peanut butter addict - straight from the spoon, please!

As usual, when I follow a recipe, I don't - I tweak and add according to what I like and what I know works. For instance, with this recipe I used more fresh ginger and garlic, and a lot more lime. I have a lime tree, so can use as much as I like. And I didn't use stock, so if you find it lacks salt, you can add some if you like.

There's also more than one way to cook your vegetables - you can steam them and place on top of the dish, but to save on pans, I added the finely chopped vegetables to simmer about five minutes before I served. Cabbage, pak choy, mushrooms, thinly shredded carrot all work well, as do spring onions.

The other thing is a type of protein - in this recipe, I used tempeh fried with tamari and fried chilli oil. So good. I also added boiled egg. But you can use boiled or shredded cooked chicken, tofu or even beef if you like. The noodles I use are Fantastic noodles from Coles as they aren't all individually wrapped. Cook them at the last minute, added to the bowls and spoon your sauce over the top, with some optional drops of sesame oil and chilli to taste. It's really filling so don't be tempted to cook more noodles than one pack per person unless you have an extraordinary appetite.

Peanut Butter Miso Ramen

**Serves 2

2 tbsps fresh grated ginger
3 garlic cloves
Light oil or sesame oil
Juice of two limes
Splash of tamari or soy sauce
1 heaped tablespoon of peanut butter (I like crunchy)
1 heaped tablespoon of miso
Half a can of coconut milk or cream
1 cup water (add more for the liquid consistancy you like)
Vegetables
Egg, tempeh, tofu or other - cooked to your taste
Stock to taste (I don't feel it needs it)

Saute the garlic and ginger til soft. Add 1 heaped tablespoon of peanut butter and 1 heaped tablespoon of miso paste and mix in pan to a smoothish paste. Add the coconut milk and water and the lime juice and simmer gently for ten minutes. Add more lime to taste (I think it brightens the heaviness of the miso and peanut butter) and a splash of tamari.

Meanwhile cook your protein and noodles. In the last five minutes add finely chopped vegetables to the sauce so they soften. Add the noodles to a bowl, spoon over the broth and vegetables and place your desired protein on top.