Gochujang Tofu Ramen

Ingredients

• 14 oz Firm Tofu (pressed and cut into 1‑inch cubes)
• 2 Tbsp Cornstarch (for coating tofu)
• 2 Tbsp Vegetable Oil (neutral oil for frying)
• 4 pieces Dried Shiitake Mushrooms (rehydrated in warm water for 15 minutes, then sliced)
• 1 Tbsp Fresh Ginger (peeled and grated)
• 2 cloves Garlic (minced)
• 2 Tbsp Tahini (smooth, unsweetened)
• 2 Tbsp White Miso Paste (smooth, no additives)
• 1 Tbsp Gochujang (Korean fermented chili paste)
• 1 Tbsp Soy Sauce (low sodium preferred)
• 1 tsp Sesame Oil (toasted for aroma)
• 4 cup Vegetable Broth (low sodium)
• 200 g Ramen Noodles (fresh or dried, uncooked)
• 2 stalks Green Onions (thinly sliced)
• 1 sheet Nori Sheet (torn into small pieces)
• 1 tsp Sesame Seeds (toasted)

Instructions

1. Prepare and Press Tofu

   Remove tofu from its package, drain, and press between paper towels for 10 minutes to remove excess water. Cut into 1‑inch cubes.

   Time: PT5M

2. Coat and Fry Tofu

   Place cornstarch in a small bowl. Toss tofu cubes in the cornstarch until lightly coated. Heat vegetable oil in a skillet over medium‑high heat (≈350°F). Fry tofu until golden on all sides, about 3‑4 minutes per side. Transfer to a plate lined with paper towels.

   Time: PT5M

   Temperature: 350°F

3. Rehydrate Shiitake Mushrooms

   Place dried shiitake in a bowl, cover with warm water and let sit for 15 minutes. Drain, squeeze gently, and slice thinly.

   Time: PT5M

4. Make the Creamy Miso‑Tahini Broth

   In a saucepan, combine vegetable broth, grated ginger, minced garlic, tahini, miso, gochujang, soy sauce, and sesame oil. Whisk until smooth. Bring to a gentle simmer over medium heat, then add the sliced shiitake. Simmer for 10‑12 minutes until mushrooms are tender and flavors meld.

   Time: PT15M

   Temperature: simmer

5. Cook Ramen Noodles

   Bring a pot of water to a rolling boil. Add ramen noodles and cook according to package instructions (usually 3‑4 minutes) until al dente. Drain and rinse briefly under warm water to stop cooking.

   Time: PT5M

   Temperature: boiling

6. Assemble the Ramen Bowls

   Divide cooked noodles between two bowls. Ladle hot broth over the noodles, ensuring mushrooms are evenly distributed. Top with fried tofu cubes, sliced green onions, torn nori, and toasted sesame seeds. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

5g