I love good quality food, but Also i have a small place in my cardiovascular reserved for convenience foods such as instant ramen or frozen pizza. I don’ t indulge in all of them often , and when I do I frequently spruce them up with something specific to make them a little more interesting. I’ ve posted before about the points I like to incorporate into my instant ramen to give it an upgrade, and today I have a new favorite ingredient— gochujang! This sweet-salty-spicy paste creates a wealthy broth with plenty of umami which i balanced with some fresh spinach plus chunks of mild tofu. This particular Gochujang Ramen with Tofu is really a quick and easy way to indulge that noodle craving!
What is Gochujang?
If you’ ve never heard of gochujang, it’ s i9000 a Korean chile paste constructed with chile peppers, rice, fermented soybeans, and salt. It kind of will remind me of a spicy version associated with miso . Gochujang is absolutely starting to trend in the U. H. because of its uniquely sweet-salty-spicy and UMAMI flavor. And because we’ re every kind of over our infatuation along with sriracha and looking for the next smartest thing. It’ s those fermented me llaman beans that really set gochujang aside and give whatever you’ re incorporating it to that extra “ WOW” factor. So if you haven’ t attempted it yet, put it on your checklist!
Where to Buy Gochujang
Because gochujang is absolutely becoming quite popular, you’ ll oftimes be able to find some at most main grocery stores. My local kroger really carries about 4-5 different kinds! I’ m using this Sempio Gochujang . If you have an Hard anodized cookware grocery store near you, you’ re certain to find a really good selection there, plus probably much better prices. Want to try to help make your own? Try this traditional gochujang recipe , or this quickie 5-minute gochujang .
To Use the Ramen Box or Not to Use the Ramen Box
Personally, I like to make use of my own broth when making ramen rather than using the little seasoning packet that is included with the noodles. I like the independence of tweaking the flavors plus salt content, but you can use the spices packet if you prefer. Gochujang offers quite a bit of salt, so if you do wish to use the flavor packet that comes with the moment ramen I suggest adding the gochujang to the water first (3 mugs water), then adding a little of the particular flavor packet at a time until the broth reaches a reasonable salt level for you personally.
How Spicy could it be?
Decently spicy, IMHO. You can reduce the amount of gochujang to be able to slightly less spicy, if you choose. Or, if you’ re searching for non-spicy ways to spruce up your ramen, check out my post about 6 Ways to Improve Ramen , or my Vegan Creamy Mushroom Ramen .
Exactly what Should I Do With my Remaining Tofu?
This formula uses half of a traditional 14oz. obstruct of tofu. My first selection for using up the other half of the particular block would be to make a half set of my Curried Tofu Salad . That will stuff is to die for. You could also toss it right into a stir fry, or chop up, add some BBQ sauce and get yourself a BARBECUE Tofu Slider .
Gochujang Ramen with Tofu
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- seven oz . extra firm tofu $0. 90
- 1 cup water $0. 00
- two cups vegetable broth* $0. 26
- two Tbsp gochujang $0. fouthy-six
- 1 bundle instant ramen* $0. nineteen
- 2 mugs fresh spinach $0. twenty five
- 2 eco-friendly onions $0. 20
Drain the tofu and reduce it into 1/2-inch cubes.
Add the water, veggie broth, and gochujang to a little sauce pot. Whisk until the gochujang is dissolved.
Add the cubed tofu towards the pot, place a lid on top, plus bring it up to a boil over high heat.
Once boiling, include the instant ramen noodles (without seasoning). Boil for one to two minutes, or simply until the noodles begin to soften plus pull loose from each other.
Add two handfuls (about 2 cups) fresh spinach and stir it into the awesome broth until wilted. The noodles will finish cooking as the spinach wilts.
Cut the green onions and spread over top of the ramen just before providing.
How to Make Gochujang Ramen with Tofu – Step by Step Photos
Drain a 14oz. block of tofu and reduce half of it into ½ -inch cubes. See the notes above the particular recipe for ideas for utilizing the remaining tofu.
Include 1 cup water, 2 cups veggie broth, and 2 Tbsp gochujang to a small sauce pot. Beat until the gochujang has dissolved.
Add the cubed tofu towards the pot. Adding the tofu prior to we start boiling the broth gives it a few minutes to start taking in some of the flavor from the broth, in contrast to adding it at the end. Place a cover on the pot and bring the broth up to a boil over high heat.
Once boiling, add the particular block of instant ramen noodles (without seasoning packet). Let the noodles boil for about a minute, or just till they being to soften upward and loosen up from the block.
Add a few handfuls of spinach to the container and stir it in till wilted. This should give the noodles sufficient time to finish cooking as well.
Cut two green onions and spread them over the ramen just before offering.
Enjoy that spicy goodness!!