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 time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Drain the tofu and cut it into 1/2-inch cubes.
- 2
Add the water, vegetable broth, and gochujang to a small sauce pot. Whisk until the gochujang is dissolved.
- 3
Add the cubed tofu to the pot, place a lid on top, and bring it up to a boil over high heat.
- 4
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.
- 5
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.
- 6
Slice the green onions and sprinkle over top of the ramen just before serving.