Peanut Gochujang Ramen

Spicy Gochujang peanut butter ramen is an absolute comfort food recipe with a delicious, creamy broth, gochujang flavors, a lot of ginger and garlic, topped with Gochujang tofu. It’s a 30-minute, One-pan meal! Options for gluten-free Soyfree Nutfree included.

For this spicy peanut butter ramen, you cook the noodles directly within the broth, so you simply need one pot. I topped it with some crispy tofu, and you should use the identical pot to crisp up the tofu that you simply use to cook the ramen. You possibly can bake the tofu, though, for those who prefer.

The peanut butter gives this ramen a creamy, wealthy broth, and gochujang brings sweet heat and provides this vegan ramen recipe such a special flavor! You’ll have the desire to make this day by day! Change up the veggies and toppings for variation.

Why You’ll Love Spicy Peanut Butter Ramen

• spicy-sweet-creamy broth
• One Pot dinner
• nut-free option
• crispy gochujang garlic tofu is toothsome and flavorful
• Good balance of protein.
• Versatile, add more of less veggies to balance within the broth

More Vegan Ramen Recipes

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Spicy Peanut Butter Ramen

Spicy peanut butter ramen is an absolute comfort food recipe with a delicious, creamy broth, gochujang flavors, a lot of ginger and garlic, topped with Gochujang tofu. It is a 30-minute, One-pan meal. The noodles are cooked directly within the broth, so you simply need one pot.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: dinner, Predominant, Predominant Course, Soup

Cuisine: Asian fusion

Servings: 4

Calories: 342kcal

Creator: Vegan Richa

Ingredients

For the crispy gochujang garlic tofu:

• 10 oz (283.5 g) firm or extra firm tofu pressed for at the least quarter-hour and sliced into rectangles or cubes or whatever shape you want
• 2 teaspoons soy sauce or tamari
• 2 teaspoons gochujang
• 1/2 teaspoon garlic powder
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch or tapioca starch

For the peanut butter ramen:

• 1 teaspoon oil optional
• 6 oz (170.1 g) sliced mushrooms comparable to white or cremini or portabella
• 2 tablespoon ginger-garlic paste or you may mince or mix 1 inch of ginger and three cloves of garlic with just a few teaspoons water, to make a paste and use
• 3 tablespoons smooth peanut butter
• 1 tablespoon gochujang or other Asian chile sauce
• 1 tablespoon maple syrup
• 2 tablespoons soy sauce or tamari
• 5-6 cups (1182.94 ml) water or stock
• 6 oz (170.1 g) ramen or thin udon noodles

For garnish:

• lime wedges, green onions, sesame seeds

Instructions

Make the gochujang garlic tofu.

• Press and cube the tofu for those who haven’t already and add it to a bowl.

• In a small bowl mix the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss well to coat. Add 2 teaspoons of the cornstarch and toss well. If the mixture remains to be somewhat wet then add the remainder of the cornstarch and toss well.

• Then either bake the tofu: transfer the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF (205c) for 20-25 minutes , or transfer them to a hot wok with a teaspoon of oil and cook them until they’re crisp on many of the edges, about 5-6 minutes.

Make the ramen:

• I exploit the identical wok for making the tofu in addition to the ramen. Remove the tofu once crisp from the pot after which make the ramen. Add oil, mushrooms, and a great pinch of salt and cook for 2-3 minutes to brown the mushrooms on a number of the edges. Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and blend rather well. Add 1/4 cup of the water or broth and blend in. Mix well to include the peanut butter.

• Bring the mixture to a boil then step by step add the remainder of the broth. Mix and Bring to a great rolling boil, then add your noodles. Press to submerge within the boiling broth, then cook them in line with the time on the packaging. Ramen noodles will cook pretty quickly, inside 3-4 minutes, while udon noodles will take around 7-8 minutes.

• Once the noodles are cooked to your preference, switch off the warmth. Taste and adjust salt and flavor. If you happen to want it sweeter then you definitely can add more maple syrup. You possibly can more salt if needed or some black pepper for extra heat.

• To serve, ladle the broth into your serving bowls. Then transfer a number of the noodles with mushrooms to your serving bowls. Top it with the crispy tofu, lime wedge, green onions, and sesame seeds, and serve.

• To make ahead: cook the noodles individually and store. Crisp up the tofu and store. Add only 3 cups broth and boil and refrigerate after cooling. To serve, bring the broth to a boil, add noodles and serve. Refrigerate for up 3 days.

Notes

• Nutfree: use sunflower butter or almond butter as an alternative of peanut butter for Peanut-free
• Glutenfree: Use Glutenfree noodles, use tamari as an alternative of soy sauce. make sure that Gochujang is gluten-free 
• Soy-free: Use chickpea tofu as an alternative of tofu, coconut aminos for the soy sauce.  Gochujang often has soy, so use 2 teaspoons each of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your personal Gochujang. 

 
 

Nutrition

Nutrition Facts

Spicy Peanut Butter Ramen

Amount Per Serving

Calories 342
Calories from Fat 99

% Day by day Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 625mg27%

Potassium 306mg9%

Carbohydrates 45g15%

Fiber 4g17%

Sugar 10g11%

Protein 18g36%

Vitamin A 13IU0%

Vitamin C 2mg2%

Calcium 114mg11%

Iron 2mg11%

* Percent Day by day Values are based on a 2000 calorie weight loss plan.

Ingredients and Substitutions

• tofu – That is your protein. You should use chickpea tofu, for those who prefer. Do know that gochujang accommodates soy. You possibly can make your Soyfree Gochujang and use that as an alternative..
• soy sauce – Adds salt and umami to the tofu flavoring and to the broth. Use tamari for gluten-free
• gochujang – This adds a sweet heat that’s just amazing within the peanut butter broth! You’re using gochujang in each the tofu and within the broth.
• garlic powder – Deepens the flavour of the tofu.
• cornstarch – Helps the tofu get very nice and crisp. You should use tapioca starch, for those who prefer.
• sesame oil – Oil helps the tofu get crispy, and using sesame oil specifically also adds much more flavor!
• mushrooms – These add a pleasant texture and flavor to the peanut butter ramen broth.
• ginger-garlic paste – Ginger and garlic pair so well with peanut butter! You should use minced or pureed ginger and garlic for those who can’t find ginger-garlic paste.
• smooth peanut butter – Makes the broth creamy and provides it an incredible flavor!
• water /stock – This bulks out the broth and cooks the noodles at the identical time, in the identical pan.
• noodles – Use ramen or thin udon noodles to make this soup.
• garnishes – Lime wedges, green onion, and sesame seeds finish this ramen.

Suggestions

• Be sure that you simply press your tofu for quarter-hour before cooking! You possibly can prep the remainder of the ingredients while the tofu presses.
• You could not need all the cornstarch listed. Start with two teaspoons, and see if that’s enough to absorb the moisture, so it adheres to the tofu. If needed, add the remaining cornstarch.
• Whenever you add that first quarter cup of broth, whisk well to get the peanut butter to dissolve, so that you won’t have any lumps.

How one can Make Peanut Butter Ramen

First, make the gochujang garlic tofu. 

Press and cube the tofu, and add it to a bowl.

In a small bowl mix the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss well to coat.

Add two teaspoons of the cornstarch and toss well. If the mixture remains to be somewhat wet, then add the remainder of the cornstarch and toss well. 

Then you definitely can either transfer the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF for 20-25 minutes or you may transfer them to a hot wok or saucepan with a teaspoon of oil and cook them until they’re crisp on many of the edges, about 5-6 minutes. 

I exploit the identical wok for making the tofu in addition to the ramen. Remove the tofu once crisp from the pot after which make the ramen.

Add oil, mushrooms, and a great pinch of salt and cook for 2-3 minutes to brown the mushrooms on a number of the edges.

Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and blend rather well.

Add a 1/4 cup of the water or broth and blend in to combine the peanut butter, else it should clump up . Bring the mixture to a boil then step by step add the remainder of the broth and blend in. 

Bring the broth to a great rolling boil, then add your noodles and cook them in line with the time on the packaging. Ramen noodles will cook pretty quickly, inside 3-4 minutes, while udon noodles will take around 7-8 minutes. 

Once the noodles are cooked to your preference, switch off the warmth. Taste and adjust salt and flavor. If you happen to want it sweeter then you definitely can add more maple syrup. You possibly can add more salt if needed or some black pepper for extra heat. 

Serve the broth using a ladle into your serving bowls. Then transfer a number of the noodles with mushrooms to your serving bowls. Top it with the crispy tofu, lime wedge, green onions, and sesame seeds, and serve.

Often Asked Questions