Gochujang Miso Ramen Noodles
I am loving these gochujang miso ramen noodles, they have SO much flavor. This gochujang noodles recipe begins with a simple sauce made of gochujang, miso, chili, sesame, vinegar and fresh garlic, all tossed with ramen noodles and scallions. It is so so easy to come together – and you’re ready to eat in no time.
I’m all about quick ramen noodles (probably make some variation once a week like this Ramen Noodle Stir Fry), and these might just be part of my new rotation.
Ingredients you need for this gochujang noodles recipe
- Gochujang paste*
- Miso paste*
- Chili oil (optional additional spiciness)
- Sesame oil
- Soy sauce
- Rice vinegar, white wine vinegar or apple cider vinegar works as well
- garlic cloves
- Ramen noodles (you can also use wheat noodles, rice noodles, or udon noodles as well!)
Topping options (go crazy with your favorites!)
- Green onions
- Toasted sesame seeds
- Egg yolk (optional to toss in!) A fried egg would work well here as well
Feel free to add any of your favorite veggies and proteins to this recipe, like cabbage, cilantro, snap peas, broccoli, carrots, or steak, ground pork, shrimp and chicken!
How To Make your Ramen Noodles
Make your gochujang sauce
Make your sauce by mixing gochujang, miso paste, chili oil, sesame oil, soy sauce, rice wine vinegar, garlic and warm water. Set aside.
Cook your ramen
Next, cook ramen according to the package instructions in a pan or pot. In a big bowl, add in your cooked ramen with a spider or tongs, bringing a tiny bit of ramen water in the bowl as well while transferring, and draining the excess ramen water.
Assemble and toss
Toss over your sauce, add in scallions and toss until it’s mixed throughout.
Plate, and serve with more scallions, sesame seeds, gochugaru and an egg yolk to mix it all together!
Tips, Tricks and Substitutions
- If you aren’t a huge spicy person, I would recommend removing the chili oil from the recipe, since the gochujang adds a nice hint of spice. I prefer a little more spice, so I love the addition of chili oil!
- If you don’t have access to miso paste, I would recommend subbing with tahini/sesame paste or peanut butter.
Gochujang* Gochujang is a fermented red chili paste that is a popular ingredient in Korean cuisine and cooking. It’s salty, sweet and savory.
White Miso Paste* Miso paste is a traditional Japanese seasoning made from fermented soybeans with salt. It also includes kōji which is a mold that is also used to make sake.
Gochugaru* Gochugaru is Korean chili pepper powder.
Make it a MEAL! Some ideas & inspiration to serve with this dish:
- How To Make Homemade Chili Oil – GREAT as a topping!
- Crispy Chicken Sambal Party Wings
- Seared Ahi Tuna with Toasted Sesame Dressing
Looking for more ramen ideas? Check Out The Below Recipes!
- Ginger Scallion Chicken Ramen Noodles
- Umami Miso Mushroom Ramen
- Cold Coconut Spicy Ramen
- Mapo Tofu Ramen
- Cheesy Miso Ramen Ciao E Pepe
- Kimchi Ramen Stew
If you do make this Gochujang Miso Ramen Noodles recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
Watch How To Make This Recipe
Gochujang Miso Ramen Noodles
For Your Sauce
- 1 tablespoon gochujang
- 2 tablespoons white miso paste
- 1 tablespoon chili oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice wine vinegar
- 1 garlic clove finely minced or micro-planed
- 1 tablespoon warm water
- 2 3 oz packages of ramen noodles
- scallions, sesame seeds, gochugaru, egg yolk (optional)
- Make your sauce by mixing gochujang, miso paste, chili oil, sesame oil, soy sauce, rice wine vinegar, garlic and warm water. Set aside.
- Next, cook ramen according to the package instructions. In a big bowl, add in your cooked ramen with a spider or tongs, bringing a tiny bit of ramen water in the bowl as well while transferring.
- Toss over your sauce, add in scallions and toss until it’s mixed throughout.
- Plate, and serve with more scallions, sesame seeds, gochugaru and an egg yolk to mix it all together!