Gochujang Ramen with Burst Tomatoes & Crispy Garlic | Creative Vegan Recipes | Vegan Ramen | Fun Plant-Based Recipes

This was one of my favorite plant based meals. It a took a few more steps to prepare but I’d do it again!
.
This is another recipe from purple carrot. I’ve been super impressed with their meals and highly recommend if you’re looking for more meatless meals.
.
.
Tips I learned:
* Gochujang and tomato powder make a great broth
* Korean recipes have LOTS of garlic in them
* Frying minced garlic and togarashi make a tasty soup garnish

Recipe from Purple Carrot Meal Kit

Gochujang Ramen with Burst Tomatoes & Crispy Garlic

Tools: Large nonstick skillet, Medium saucepan

PREP & COOK TIME

30 min

CALORIES550

FAT11g

CARBOHYDRATES104g

PROTEIN21g

Ingredients (Serves 2): 

  • 10 garlic cloves, peeled and minced (divided)
  • 1 scallion, thinly sliced
  • 1 tsp tamari
  • 1 oz tahini
  • 1 tbsp tomato powder
  • 2 tbsp gochujang
  • ½ tbsp togarashi
  • 4 oz grape tomatoes
  • 10 oz fresh ramen noodles
  • 4 oz Swiss chard, destemmed, leaves chopped and stems thinly sliced
  • 1 lime, zested and juiced
  • Salt and pepper
  • 1 tbsp + 2 tsp olive oil

Directions: 

1 Make the ramen broth

Add 5 cups water, 3 tbsp garlic, scallion, tamari, tahini, tomato powder, gochujang, and 1 tsp salt to a medium saucepan. Bring broth to a boil, reduce to a simmer, and let cook 15 to 20 minutes. (4-serving meal: use 10 cups water, 6 tbsp garlic, 2 tsp salt)

2 Make the crispy togarashi garlic

Add 1 tbsp olive oil to a large nonstick skillet over low heat. Add 1 tsp garlic and cook until golden brown, 2 to 3 minutes. Transfer crispy garlic and oil to a small bowl, sprinkle with togarashi and salt, and set aside. (4-serving meal: use 2 tbsp olive oil, 2 tsp garlic) TIPS: Carefully watch the garlic to ensure it doesn’t burn. We will use this skillet again in the next step.

3 Cook the garlicky tomatoes

Return the large nonstick skillet to medium-high heat with 1 tsp olive oil. Add tomatoes and cook, stirring occasionally, until they begin to blister, 2 to 3 minutes. Add 1 tsp garlic and cook until fragrant, 2 to 3 minutes. Turn off the heat and add a pinch of salt and pepper. Transfer tomatoes to a small bowl and cover to keep warm. (4-serving meal: use 2 tsp olive oil, 2 tsp garlic) TIP: We will use this skillet again in the next step.

4 Cook the Swiss chard leaves and stems

Wipe the large nonstick skillet clean and return it to the stove over medium heat. Add 1 tsp olive oil, Swiss chard leaves and stems, and a pinch of salt and pepper, and cook until stems are crisp-tender, 2 to 3 minutes. (4-serving meal: use 2 tsp olive oil) TIP: Crisp-tender means the stems will still have some crunch.

5 Cook ramen in gochujang broth

Bring ramen broth to a boil and add noodles. Carefully stir to loosen the noodles and cook until just al dente, 4 to 5 minutes. Turn off the heat and add lime zest and juice to the broth.

6 Serve

Divide ramen noodles and broth between bowls. Top with burst tomatoes, Swiss chard leaves and stems, and crispy togarashi garlic. Tuck in!

More Tasty Vegetarian Asian Recipes: 

To your happy and healthy life, 

Joanna

Did you make this recipe?

Tag me on Instagram! I’d love to see it! @chefjoannas 

Leave a Reply