Recipe · Vegetarian
Gochujang Ramen
A deeply savoury, gently spicy broth with springy noodles, greens and jammy eggs.
Prep 10 min
Cook 20 min
Serves 2
Easy
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Method
- Cook the eggs. Boil for 7 minutes, cool in iced water, peel and halve.
- Build the broth. Simmer stock with gochujang, soy, sesame oil, garlic and ginger for 8 minutes.
- Add vegetables. Simmer mushrooms and pak choi until just tender.
- Cook noodles. Add ramen and cook according to the packet directions.
- Serve. Divide between bowls and finish with egg, nori and spring onion.
Chef's note: Taste the broth before adding extra salt—gochujang and soy already provide seasoning.
NORIKO used here