Gochujang Ramen with Tofu

4.55 from 22 votes

Gochujang Ramen with Tofu

Spicy gochujang gives this instant ramen extra oomph! Gochujang Ramen with Tofu is a quick and easy way to satisfy that noodle craving.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American, Asian

Total Cost: $2.26 recipe / $1.13 serving

Servings:

Calories: 322.15kcal

Author: Beth Moncel

Ingredients

7 oz. extra firm tofu $0.90
1 cup water $0.00
2 cups vegetable broth* $0.26
2 Tbsp gochujang $0.46
1 package instant ramen* $0.19
2 cups fresh spinach $0.25
2 green onions $0.20

Instructions

Drain the tofu and cut it into 1/2-inch cubes.
Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.
Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.
Once boiling, add the instant ramen noodles (without seasoning). Boil for one to two minutes, or just until the noodles begin to soften and pull loose from each other.
Add two handfuls (about 2 cups) fresh spinach and stir it into the hot broth until wilted. The noodles will finish cooking as the spinach wilts.
Slice the green onions and sprinkle over top of the ramen just before serving.

See how we calculate recipe costs here.

Notes

*If using vegetable broth, discard the seasoning packet that comes with the ramen noodles. If using the seasoning packet, use 3 cups of water instead of 1 cup water and 2 cups vegetable broth. Add the gochujang to the water first, then add a small amount of the seasoning packet at a time until you reach the desired level of saltiness for the broth.

Nutrition

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