Gochujang Ramen with Tofu
Giving ramen an extra oomph! Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.
Ingredients
Step 1
Drain the tofu and cut it into 1/2-inch cubes.
Step 2
Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.
Step 3
Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.
Step 4
Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.
Step 5
Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.
Step 6
Slice the green onions and sprinkle over top of the ramen just before serving.
Step 1
Sprinkle green onions over top of the ramen just before serving.
Step 2
Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted.
Step 3
Add the instant ramen noodles (without seasoning) to the small pot. Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.
Step 4
Add the cubed tofu to the small pot, place a lid on top, and bring it up to a boil over high heat.
Step 5
Whisk the small pot until the gochujang is dissolved.
Step 6
Add the ingredients to a small sauce pot.
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