Description
Creamy gochujang ramen with soft egg and sesame is a warm, comforting dish that combines the spicy depth of gochujang with a creamy broth, topped with soft-boiled eggs and fresh vegetables. It's adaptable for various dietary needs and provides a fulfilling and nutritious meal.
Ingredients
4 servings Ramen noodles
4 cups Vegetable broth
4 tbsp Gochujang (Korean chili paste)
1 cup Creamy plant-based milk (e.g., oat, soy, cashew)
2 tbsp Soy sauce or tamari
2 tsp Sesame oil
1 tbsp Maple syrup or agave nectar
4 cloves Garlic, minced
1 inch Ginger, grated
4 Large eggs
2 cups Fresh spinach or bok choy
4 Green onions, finely sliced
2 tbsp Toasted sesame seeds
Chili flakes or gochugaru (optional)
Instructions
- Prepare the soft-boiled eggs by boiling them for 6-7 minutes, then transferring to an ice bath
- Cook the ramen noodles according to package directions, then drain and toss with a bit of sesame oil
- In a medium saucepan, heat sesame oil and sauté garlic and ginger until fragrant
- Whisk in gochujang, vegetable broth, plant-based milk, soy sauce, and maple syrup until smooth
- Simmer the broth for 5-7 minutes, adjusting seasonings as needed
- Add spinach or bok choy to the broth and cook until wilted
- Divide noodles among bowls, ladle the broth and greens over, and top with halved eggs, green onions, and sesame seeds
Notes
For a vegan option, replace eggs with pan-fried tofu.
Store broth and noodles separately for optimal freshness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 186 mg