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Gochujang Tofu Ramen
Tofu braised in spicy gochujang sauce sits atop ramen noodles in a fiery, flavorful broth.
Red heat hums and bites—Tofu glows in velvet fire—Spice and steam embrace
Ingredients
- 4 cups vegetable broth (preferably low-sodium)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 block firm tofu, sliced into slabs or thick strips
- 4 portions ramen noodles (seasoning packets discarded)
- 1/2 cup kimchi, chopped (optional, plus extra for serving)
- 2 green onions, thinly sliced
- Kosher salt and black pepper, to taste
Preparation
- In a medium pot, bring vegetable broth to a simmer. Whisk in gochujang, soy sauce, and sesame oil until fully dissolved. Simmer 5 minutes to blend flavors.
- Pat tofu slices dry and pan-fry in a nonstick skillet with a little oil over medium-high heat until golden on both sides. Season lightly with salt.
- Cook ramen noodles according to package instructions; drain well.
- If using, chop kimchi and set aside.
- To assemble, divide noodles among bowls, ladle spicy broth over, and arrange tofu slices on top.
- Garnish with green onions, kimchi (if using), and your choice of toppings: soft-boiled eggs, sesame seeds, bean sprouts, radish, gochugaru, pickled cucumber, and crispy seaweed.