Spicy Gochujang Ramen
Rich, deeply savory ramen broth spiked with gochujang and topped with jammy soft-boiled eggs, crispy tofu, and fresh scallions. Comfort food with a kick.
Ingredients
Method
- Soft-boil eggs: bring water to a boil, lower eggs in, cook exactly 7 minutes. Transfer to ice water, peel, and marinate in 2 tbsp soy sauce and 1 tsp sugar if desired.
- Pan-fry tofu in a hot oiled skillet until golden on all sides, about 8 minutes. Set aside.
- In a large pot, sauté garlic and ginger in sesame oil for 1 minute. Add gochujang and cook 1 more minute.
- Pour in broth. Whisk in miso paste and soy sauce. Bring to a gentle simmer for 15 minutes.
- Cook noodles according to package. Add bok choy to the broth in the last 2 minutes.
- Divide noodles into bowls. Ladle broth and bok choy over. Top with halved soft-boiled eggs, tofu, scallions, sesame seeds, and nori.
Notes
Gochujang intensity varies by brand. Start with 1.5 tablespoons and taste before adding more.
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