"Been craving a big bowl of Ramen Noodles ALL day, which @instagram is totally to blame for it. ☺️ I made this bowl spicy with lots of veggies."
Ramen Noodles With Zucchini, Mushrooms, Pan-fried Tofu And Gochujang
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 tablespoon olive oil
- 2 stalks celery, roughly chopped
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 5 cups vegetable stock
- 1 cinnamon stick
- 1 star anise pod
- 2 tablespoons tamari
- 1 (small) lemongrass stalk
- 1 clove garlic, peeled
- 2 teaspoons Gochujang
- 1 (10 ounce) packet ramen noodles
- 1 small zucchini, sliced
- 1/2 cup sliced mushrooms
- 1/2 pound firm tofu, cut into 1-inch chunks
- 1 tablespoon sesame oil
- 1/2 teaspoon sesame seeds
- scallion, sesame oil and hot sauce (for serving)
Method
Step 1
Add olive oil to a 5.5 quart dutch oven or pot and set over medium heat. Once shimmering, add celery, carrot and onion and cook for about 5 minutes. Add stock, cinnamon stick, star anise pod, tamari, lemongrass, garlic and Gochujang and bring to a boil. Reduce heat to a simmer and cokk for about 15 minutes.
Step 2
Drain the broth into a clean pot and bring to a simmer. Add noodled, zucchini and mushrooms and simmer for about 5 minutes, or until the noodles and vegetables a cooked through.
Step 3
Meanwhile, heat sesame oil in a nonstick skillet over medium high heat. Add tofu and sear on each side until golden brown. Top with sesame seeds while warm.
Step 4
Serve ramen topped with tofu, scallions, extra sesame oil and hot sauce, if desired.