A comforting bowl of ramen that will satisfy all your spicy cravings and make you warm on the coldest days. This vegan Korean-inspired Gochujang ramen is an extraordinarily umami and spicy one — not for the faint hearted!
- Ramen Noodles — Ideally thin and firm dried Japanese ramen noodles.
- Sesame Oil and Sesame Seeds — Adds a pronounced nutty flavor. Used in a lot of Korean cooking.
- Gochujang — The ultimate Korean chili paste. It is savory, spicy, umami, and slightly sweet. Not very spicy but adds a wonderful depth of flavor.
- Gochugaru — Where the actual kick is. Typically made from crushed dried chile peppers, these chile flakes offer sweet, spicy, smoky flavors with fruity undertones.
- Tofu Ramen “Egg” — I’m sure you have a lot of questions about this one. The recipe is very similar to the one I made for the Tofu Benedict, except I added 1 teaspoon of soy sauce and 1/2 teaspoon of mirin to the “egg yolk.” If you have black salt, do add it because it will give the “egg” that familiar sulfur flavor.
Another Ramen Recipe for you:
Pictured is my Creamy Black Garlic Oat Milk Ramen. The ramen broth is similar to this recipe, except it is much creamier due to the addition of oat milk, and the soup base is miso instead of gochujang.