Add the gochujang to the water first, then add a small amount of the seasoning packet at a time until you reach the desired level of saltiness for the broth. If using the seasoning packet, use 3 cups of water instead of 1 cup water and 2 cups vegetable broth. *If using vegetable broth, discard the seasoning packet that comes with the ramen noodles. That stuff is to die for. You could also toss it into a stir fry, or chop it up, add some BBQ sauce and make yourself a BBQ Tofu Slider. My first choice for using up the other half of the block would be to make a half batch of my Curried Tofu Salad. This recipe uses half of a traditional 14oz.
Gochujang tofu upgrade#
Or, if you’re looking for non-spicy ways to spruce up your ramen, check out my post about 6 Ways to Upgrade Ramen, or my Vegan Creamy Mushroom Ramen. You can reduce the amount of gochujang to make it slightly less spicy, if you prefer. Gochujang has quite a bit of salt, so if you do want to use the flavor packet that comes with the instant ramen I suggest adding the gochujang to the water first (3 cups water), then adding a little of the flavor packet at a time until the broth reaches a reasonable salt level for you. I like the freedom of tweaking the flavors and salt content, but you can use the seasoning packet if you prefer. Personally, I like to use my own broth when making ramen instead of using the little seasoning packet that comes with the noodles. To Use the Ramen Packet or Not to Use the Ramen Packet Want to try to make your own? Try this traditional gochujang recipe, or this quickie 5-minute gochujang. If you have an Asian grocery store near you, you’re sure to find a really good selection there, and probably much better prices. My local kroger actually carries about 4-5 different kinds! I’m using this Sempio Gochujang. So if you haven’t tried it yet, put it on your list! Where to Buy Gochujangīecause gochujang is really becoming quite popular, you’ll probably be able to find some at most major grocery stores. It’s those fermented soy beans that really set gochujang apart and give whatever you’re adding it to that extra “WOW” factor. And because we’re all kind of over our infatuation with sriracha and looking for the next best thing. because of its uniquely sweet-salty-spicy and UMAMI flavor.
Gochujang is really starting to trend in the U.S.
It kind of reminds me of a spicy version of miso. If you’ve never heard of gochujang, it’s a Korean chile paste made with chile peppers, rice, fermented soybeans, and salt. This Gochujang Ramen with Tofu is a quick and easy way to indulge that noodle craving! I’ve posted before about the things I like to add to my instant ramen to give it an upgrade, and now I have a new favorite ingredient-gochujang! This sweet-salty-spicy paste creates a rich broth with plenty of umami that I balanced with some fresh spinach and chunks of mild tofu. I don’t indulge in them often, and when I do I often spruce them up with something special to make them a little more interesting. I love good quality food, but I also have a small place in my heart reserved for convenience foods like instant ramen or frozen pizzas. Budget Bytes » Recipes » Globally Inspired Recipes » South-East Asian Inspired Recipes » Gochujang Ramen with Tofu
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