Spicy Korean Ramen
A quick and easy umami filled ramen
Equipment
- 1 Wok
- 1 Saucepan
- 1 Chefs knife
Ingredients
- 4 Tbsp Neutral oil For frying the tofu & the onions
- 1 tbsp Gochujang paste
- 1 Piece Vegetable stock cube If you don't have both these stock cubes use whatever you do have on hand. All you really need is 800 ml of stock that you like.
- 1 Medium Red onion
- 4 Cloves Garlic
- 2 Bundles Ramen noodles
- 2 Medium Pack choi
- 400 g Firm tofu
- 300 g Tenderstem broccoli
- 1 tsp Garlic Granules
- 1 tsp Onion Granules
- 1 tsp Dark soy sauce Dont worry if you dont have this on hand
- 1 tbsp Light soy sauce
- 1 tsp Sesame oil To drizzle over at the end
- 1 Bunch Fresh corriander Maybe you call it cilantro
- 1 tbsp Sesame seeds For garnish at the end
Instructions
- Prep tofu: Cut into triangles. Fry in oil until crispy. Add soy sauce to caramelise.
- Roast veg: Toss broccoli with onion & garlic granules, salt, & pepper. Roast until tender and slightly charred.
- Sauté & simmer broth: Sauté onion until softened. Add garlic and fry until fragrant. Dissolve stock cube and gochujang paste in water. Add to the pan and simmer for 10 minutes. Season with soy sauce to taste.
- Cook noodles & sear pak choi: Cook ramen noodles according to package directions. In a separate pan, sear halved pak choi until charred.
- Assemble & serve: Divide noodles into bowls. Top with broth, pak choi, broccoli, and tofu. Garnish with coriander, sesame seeds, and a drizzle of sesame oil.
Notes
- For extra crispy tofu, press it to remove excess moisture before cutting.
- Adjust spice level by using more or less Gochujang paste.
- Oven-roasting the pak choi along with the broccoli is an easy alternative to searing.