Ramen Noodles With Zucchini, Mushrooms, Pan-fried Tofu And Gochujang

"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."
-- @supperwithmichelle

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  • Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 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)


  • 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.