Spicy Korean Ramen Recipe with Tofu and Vegetables

What's in it

11 parts read from its 15 ingredient lines and its title.

Broth base

• Vegetable or mushroom “4 cups vegetable stock”
• Instant noodle seasoning packet “1 packet instant ramen”

Tare and seasoning

• Soy sauce (shoyu) “1 tablespoon soy sauce”
• Gochujang “1/2 tablespoon gochujang”
• Mirin “2 tablespoons mirin”

Noodles

• Instant noodles “1 packet instant ramen”

Toppings

• Scallion or negi “sliced green onions, to finish”
• Tofu “5-6 pieces assorted tofu”
• Tomato “cherry tomatoes”
• Chili flakes or togarashi “2 tablespoons Korean chili flakes”
• Coarse black pepper “freshly ground black pepper”

Against the usual Korean ramyeon

It has 3 of the 5 parts of the usual Korean ramyeon: instant noodles, chili heat and scallion or negi. Not on it: an egg and kimchi.

Less usual for the style: mirin (in 16% of Korean ramyeon recipes), tomato (in 8% of Korean ramyeon recipes) and coarse black pepper (in 8% of Korean ramyeon recipes).

In Korea ramyeon usually means instant noodles, often fiery, cooked right in their soup and finished with an egg, scallions, kimchi or cheese.