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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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Broth
  • 6 cups chicken or vegetable broth
  • 2 tablespoons gochujang Korean chili paste
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 5 cloves garlic minced
  • 1 tablespoon fresh ginger grated
Noodles and Toppings
  • 4 servings ramen noodles or thin wheat noodles
  • 4 eggs soft-boiled
  • 1 block firm tofu pressed and cubed
  • 2 cups baby bok choy halved
  • 4 scallions sliced
  • 2 tablespoons sesame seeds toasted
  • 1 sheet nori seaweed cut into strips

Method
 

  1. 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.
  2. Pan-fry tofu in a hot oiled skillet until golden on all sides, about 8 minutes. Set aside.
  3. In a large pot, sauté garlic and ginger in sesame oil for 1 minute. Add gochujang and cook 1 more minute.
  4. Pour in broth. Whisk in miso paste and soy sauce. Bring to a gentle simmer for 15 minutes.
  5. Cook noodles according to package. Add bok choy to the broth in the last 2 minutes.
  6. 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.