Gochujang Vegan Ramen Recipe | Korean Chili Paste + CASHEW EGG!

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Tempeh offers a firmer texture and is often less expensive than tofu.

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha provides a similar heat with less sugar.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative at a lower cost.

Thank the audience for their support and introduce the recipe.

Prepare the quick gochujang sauce: In a saucepan over medium heat, combine 2 tbsp cane sugar, 1/2 cup water, 1 tsp pink salt, 4 tbsp Korean pepper powder, 1 tbsp dark or red miso, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Stir until combined and let thicken for a few minutes.

Heat olive oil in a sauté pan over medium-high heat. Add 3 broccolini, small bunch of shimeji mushrooms, and 4 baby corn. Sauté for a few minutes and set aside.

Bring enough water to boil for the noodles. Cook the handmade noodles according to package instructions, which takes about 7 minutes, using chopsticks to loosen them occasionally.

In another pan, heat 2 cups of vegetable stock. Add 5 grams of kombu and 1.5 tbsp soy sauce. Bring to a boil, then remove the kombu and transfer the veggie stock to a serving bowl.

Strain the cooked noodles and add them to the bowl with the stock.

Top the noodles with the sautéed broccolini, corn, mushrooms, and green onion.

Prepare the cashew ramen eggs by scooping out a bit of the cashew egg and filling it with the turmeric chickpea filling to resemble a runny yolk.

Drizzle 1 tbsp of chili oil over the dish and sprinkle with white sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens