Ramen is essentially the ultimate comfort food and we can’t get enough of it. Our latest creation uses a spicy Korean chilli paste called ‘gochujang’, which we combine with tahini and miso to create a simple, creamy and moreish broth for our toppings.
Notes:
- Gochujang paste is a spicy Koren chilli paste which you can find in most large supermarkets and Asian stores. Most brands are vegan, but it’s worth checking the labels just in case.
- Tahini has a tendency to split when it’s added to a hot broth. To avoid this, we add the tahini mixture first to the serving bowl, then stir in the hot mushroom broth. It works every time!
- Regular wheat noodles (sometimes labelled as ‘ramen’ or thin ‘udon’ noodles) will work really well, but to be honest any type of noodles will be fine.We use extra-firm tofu which doesn’t require pressing, but if your tofu is a little soft then we recommend pressing it under a heavy object for 10-15 minutes before slicing.
- It’s best to use a non-stick wok or a non-stick high-sided pan. This means you don’t have to use excessive amounts of oil to prevent the tofu sticking to the pan.
- We also try out different toppings. Cooking broccoli or pak choi is also great, as well as tinned sweetcorn, beansprouts or sliced carrot.
![Vegan Tofu Gochujang Ramen Noodles Recipe](https://www.wearesovegan.com/wp-content/uploads/2023/08/vegantofugochujangramennoodlesrecipeH2.jpg)
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7 Comments
This ramen recipe is my new favourite, it‘s perfection! Thank you for sharing this amazing ramen recipe!
Ah thank you so much Lulu!
I cooked it today and it was delicious! I added some Laong Ma for extra crisp and some soy bean sprouts. It was delicious and will definitely cook it again!
You say “see notes” for the tofu draining, but I don’t see any note
Sorry, I found the note!
I’ve made this quite a few times now, it tastes so good! I just put the tahini mix in the pan with the stock after I have stir fried the veg – I add mushrooms, thinly sliced carrots, peppers and pak choi. I haven’t found that the tahini mix separates when I add it to the soup pan. Brilliant recipe, thank you.
Delicious! I didn’t have gochujang on hand so I replaced with tamari but it still turned out creamy & flavourful! Goes well with rice noodles as well. Thank youuu!