Miso Ramen With Sticky Chilli Korean Gochujang Tofu and Pickled Veg

Name: Vegetarian Miso Ramen with Spicy Korean Gochujang Tofu Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 large egg; 3 tbsp dark soy sauce; 3 tbsp mirin; 1 star anise (optional); 1/2 a small onion; 2 cloves garlic; 1 tbsp grated ginger; 2 tbsp miso paste (I like shiro miso); 2 tsp light soy sauce; 500 mL stock; 200 g firm tofu; Flavourless oil (for frying); 2 cloves garlic, finely chopped; 1/2 tbsp grated ginger; 2 tbsp grated gochujang chilli paste; 2 tbsp light soy sauce; 3 tbsp honey; 1 tbsp sesame oil; 2 portions of cooked ramen noodles; Pickled veg (I like radish and carrots); Chilli oil; Spring onions, chopped; Sesame seeds

by @cheese.and.han | Hannah

2 servings

25 min

After weeks of eating up whatever was in the freezer before we moved house, I am trying to be a bit healthier and eat less bread-crumbed food 😂

This miso ramen totally hit the spot in terms of flavour, with the salty, umami broth, sour pickled vegetables and the sweet but spicy tofu. I can't say that I am necessarily a tofu lover, but when it's fried crispy and smothered in a sticky chilli sauce, I can't deny the satisfaction. All crowned with a soft boiled egg, marinated in soy and mirin for a few hours beforehand.

This is a perfect recipe for if you're a bit scared of cooking tofu like I was!

miso ramen with sticky chilli korean gochujang tofu and pickled veg

Miso Ramen With Sticky Chilli Korean Gochujang Tofu and Pickled Veg

You can do it! Saved to your recipes

Recipe details

Yield 2 servings
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

For the soy egg

1 large egg
3 tbsp dark soy sauce
3 tbsp mirin
1 star anise (optional)

For the miso broth

1/2 a small onion
2 cloves garlic
1 tbsp grated ginger
2 tbsp miso paste (I like shiro miso)
2 tsp light soy sauce
500 mL stock

For the sticky chilli tofu

200 g firm tofu
Flavourless oil (for frying)
2 cloves garlic, finely chopped
1/2 tbsp grated ginger
2 tbsp grated gochujang chilli paste
2 tbsp light soy sauce
3 tbsp honey
1 tbsp sesame oil

To serve

2 portions of cooked ramen noodles
Pickled veg (I like radish and carrots)
Chilli oil
Spring onions, chopped
Sesame seeds

Instructions

Boil the egg for 6 minutes, cool in cold water, peel and marinate in the soy and mirin for a few hours before dinner. If more than a couple of hours, store in the fridge. Flip it round a few times so you get even coverage. These last really well in the fridge so you can do a couple and enjoy through the week!
20 minutes before dinner, drain your tofu and press it between kitchen towels to remove excess moisture. Leave to press for 10 mins under something heavy.
Meanwhile, fry the onion, garlic and ginger til translucent. Add the miso, soy and stock and allow to bubble away while you cook the tofu
Dice the pressed tofu into 1 cm cubes and fry off in hot oil until crispy
Mix together the tofu sauce ingredients and add to the pan. Move around quickly while it bubbles away and turn off the heat when sticky
Serve with noodles, pickled veg, chilli oil and a bib

Top stories

Miso Ramen With Sticky Chilli Korean Gochujang Tofu and Pickled Veg

Miso Ramen With Sticky Chilli Korean Gochujang Tofu and Pickled Veg

Recipe details

Ingredients

For the soy egg

For the miso broth

For the sticky chilli tofu

To serve

Instructions

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

10 Chicken Soup Recipes With A Twist

More

Top stories

Miso Ramen With Sticky Chilli Korean Gochujang Tofu and Pickled Veg

Miso Ramen With Sticky Chilli Korean Gochujang Tofu and Pickled Veg

Recipe details

Ingredients

For the soy egg

For the miso broth

For the sticky chilli tofu

To serve

Instructions

Popular Recipe Book

More Recipes