Gochujang Miso Ramen Noodles

4.79 from 14 votes

This post may contain affiliate links! For more info, check out our privacy policy.

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. These are a mash up inspired by Korean and Japanese cuisine, and both these flavors work really well together with these noodles!

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.

If you’d like some more inspiration using gochujang, be sure to check out our Braised Gochujang Chicken and Smashed Potatoes with Gochujang Mayo!

Gochujang Miso Ramen Noodles

Ingredients you need for this gochujang noodles recipe

  • Gochujang paste*
  • Miso paste*
  • Sesame oil
  • Soy sauce
  • Rice vinegar, white wine vinegar or apple cider vinegar works as well
  • garlic cloves
  • Instant 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!

Gochujang Miso Ramen Noodles

How To Make your Gochujang Ramen Noodles

Make your gochujang sauce

Make your sauce by mixing gochujang, miso paste, sesame oil, soy sauce, rice wine vinegar, and garlic in a large bowl. Whisk to combine and set aside.

Cook your ramen

Cook ramen according to the package instructions. Take about 2 tablespoons of ramen water and transfer to the large bowl with your sauce, stir to combine. Reserve an additional 1/4 cup of ramen water, just to have if needed. Then, transfer your cooked ramen to the bowl with your sauce, tossing to combine.

Assemble and toss

Add in scallions and toss until it’s mixed throughout. Adjust with more ramen water as needed.

Plate, and serve with more scallions to garnish, sesame seeds, and an egg yolk to mix it all together! 

Gochujang Miso Ramen Noodles

Tips, Tricks and Substitutions

What can I use instead of miso paste? If you don’t have access to miso paste, I would recommend subbing with tahini/sesame paste or peanut butter.

What is Gochujang? Gochujang is a fermented red chili paste that is a popular ingredient in Korean cuisine and cooking. It’s salty, sweet and savory.

What is 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.

Gochujang Miso Ramen Noodles

Make it a MEAL! Some ideas & inspiration to serve with this dish:

Looking for more ramen ideas? Check Out The Below Recipes!

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!

In addition, we can also be found on Youtube, Facebook and Pinterest!

Gochujang Miso Ramen Noodles
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Gochujang Miso Ramen Noodles
4.79 from 14 votes

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.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 2

Ingredients 

For Your Sauce

  • 1 tablespoon gochujang
  • 2 tablespoons white miso paste
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 garlic clove, finely minced or micro-planed
  • 2 tablespoons ramen water, plus more as needed
  • 1 large packages of ramen noodle, about 4 to 5 ounces, or 2 3-ounce packages
  • 1/4 cup thinly sliced scallions, plus more for serving
  • Top with an egg yolk and toasted sesame seeds, optional

Instructions 

  • Make your sauce by mixing gochujang, miso paste, sesame oil, soy sauce, rice wine vinegar, and garlic in a large bowl. Whisk to combine and set aside.
  • Cook ramen according to the package instructions. Take about 2 tablespoons of ramen water and transfer to the large bowl with your sauce, stir to combine. Reserve an additional 1/4 cup of ramen water, just to have if needed. Then, transfer your cooked ramen to the bowl with your sauce, tossing to combine.
  • Add in scallions and toss until it’s mixed throughout. Adjust with more ramen water as needed.
  • Plate, and serve with more scallions to garnish, sesame seeds, and an egg yolk to mix it all together! 

Video

Nutrition

Calories: 50kcal, Carbohydrates: 8g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.2g, Sodium: 1139mg, Potassium: 90mg, Fiber: 1g, Sugar: 2g, Vitamin A: 31IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. 5 stars
    Very yummy! Has a creamy texture that tastes delicious. Keeping this recipe in my back pocket, for sure!

  2. Awesome recipe! I added cilantro, sweet peppers and used Venison backstrap as my protein along with scambled eggs!

  3. 5 stars
    I’m on a noodle kick lately and have tried several recipes for quick noodles on Pinterest. This one is my favorite. The egg yolk really adds to it. Thanks for sharing