Korean ramen doesn’t need meat to be deeply satisfying. This vegan version is rich, spicy, and full of umami.
Ingredients (2 servings)
2 packs Hungry Korean Thin Ramen Noodles, 1 block firm tofu (cubed), 1 cup mushrooms (shiitake or oyster), 2 cups vegetable broth, 2 tbsp gochujang, 1 tbsp Hungry Korean Gochugaru Chili Flakes, 1 tbsp soy sauce, 1 tbsp miso paste, 1 tsp sesame oil, 2 cups baby spinach or bok choy.
Method
Press and cube the tofu, then pan-fry until golden on all sides. Set aside. In a pot, combine vegetable broth, gochujang, gochugaru, soy sauce, and miso paste — whisk well over medium heat. Add mushrooms and simmer for 5 minutes. Add noodles and cook for 2-3 minutes. Stir in baby spinach, finish with sesame oil, and top with the crispy tofu.
The Miso Trick
Dissolve miso paste in a little cold water before adding it to the broth — this prevents clumping and ensures even distribution of that deep, fermented savouriness that makes vegan broths taste as complex as meat-based ones.