Gochujang Vegan Ramen Recipe

Ingredients

• 2 tbsp Cane Sugar (granulated)
• 0.5 cup Water (room temperature)
• 1 tsp Pink Salt (fine sea salt, pink Himalayan if available)
• 4 tbsp Korean Chili Pepper Powder (Gochugaru) (coarse Korean red pepper flakes)
• 1 tbsp Dark Red Miso (adds depth, can use any red miso)
• 1 tbsp Rice Vinegar (mild acidity)
• 1 tbsp Sesame Oil (toasted sesame oil for flavor)
• 1 tbsp Olive Oil (for sautéing vegetables)
• 1 bunch Broccolini (trim ends, cut into 2‑inch pieces)
• 1 cup Shimeji Mushrooms (cleaned and separated)
• 1 cup Baby Corn (sliced into bite‑size pieces)
• 2 servings Ramen Noodles (handmade or store‑bought) (fresh or dried, follow package for cooking time)
• 2 cup Vegetable Stock (low‑sodium)
• 5 g Kombu (dried kelp) (adds umami, remove before serving)
• 1 tbsp Koji Miso Paste (fermented flavor enhancer)
• 1.5 tbsp Soy Sauce (light soy preferred)
• 2 stalks Green Onion (thinly sliced)
• 1 tsp Korean Chili Pepper Threads (garnish, optional)
• 1 portion Cashew “Egg” (prepared) (see Yeung Man Cooking previous episode for detailed preparation)
• 0.5 cup Turmeric Chickpea Filling (mashed chickpeas with turmeric, salt, pepper)
• 1 tbsp Chili Oil (homemade or store‑bought, aromatic and smoky)
• 1 tsp White Sesame Seeds (toasted)

Instructions

1. Make Quick Gochujang Sauce

   In a saucepan over medium heat combine 2 tbsp cane sugar, 1/2 cup water, 1 tsp pink salt, 4 tbsp Korean chili pepper powder, 1 tbsp dark red miso, 1 tbsp rice vinegar and 1 tbsp toasted sesame oil. Stir continuously until the mixture thickens, about 4–5 minutes. Set aside 1 tbsp for the ramen and store the remainder in a sealed jar in the refrigerator for up to two weeks.

   Time: PT5M

   Temperature: medium heat

2. Sauté Vegetables

   Heat 1 tbsp olive oil in a sauté pan over medium‑high heat. Add the trimmed broccolini, sliced shimeji mushrooms and baby corn. Sauté for 4–5 minutes until just tender and lightly browned. Transfer to a bowl and set aside.

   Time: PT5M

   Temperature: medium‑high heat

3. Cook the Noodles

   Bring a pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions (about 7 minutes for fresh noodles, 5 minutes for dried). Stir occasionally with chopsticks to prevent sticking. Drain and rinse briefly with warm water to keep them pliable.

   Time: PT7M

   Temperature: boiling

4. Prepare the Broth

   In a second saucepan, combine 2 cup vegetable stock, 5 g kombu and 1 tbsp Koji miso paste. Bring to a gentle boil over medium heat, then add 1.5 tbsp soy sauce. As soon as the broth begins to boil, remove the kombu and discard. Whisk in the 1 tbsp gochujang sauce prepared in step 1. Keep the broth hot.

   Time: PT5M

   Temperature: medium heat

5. Assemble the Ramen Bowl

   Divide the cooked noodles between serving bowls. Ladle the hot broth over the noodles. Top with the sautéed broccolini, mushrooms, baby corn, sliced green onion and a pinch of Korean chili pepper threads. Place one portion of the cashew “egg” in the center and spoon the turmeric chickpea filling into the cavity to mimic a yolk. Drizzle 1 tbsp chili oil around the bowl and sprinkle with toasted white sesame seeds.

   Time: PT5M

6. Final Touches

   Give the bowl a quick stir just before eating so the flavors meld. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

8 g