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Gochujang Miso Ramen Noodles
I am loving these gochujang miso ramen noodles – SO much flavor. It 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.
What you need
- Gochujang*
- Miso paste*
- Chili oil (optional additional spiciness)
- Sesame oil
- Soy sauce
- Rice wine vinegar
- Fresh garlic
- Ramen noodles
Topping options (go crazy with your favorites!)
- Scallions
- Sesame seeds
- Gochugaru*
- Egg yolk (optional to toss in!)
How To Make your Ramen Noodles
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!
Modifications & Notes
- 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
- Shoyu Ahi Tuna Tataki
- Potstickers with Chili Oil
- Seared Ahi Tuna with Toasted Sesame Dressing
Looking for more ramen ideas? Check Out The Below Recipes!
- Ginger Scallion Chicken Ramen Noodles
- Ramen Noodle Stir Fry
- Umami Miso Mushroom Ramen
- Cold Coconut Spicy Ramen
- Mapo Tofu Ramen
- Cheesy Miso Ramen Ciao E Pepe
- Kimchi Ramen Stew
Ingredients
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 Maruchan ramen noodles
Top With
- scallions, sesame seeds, gochugaru*, egg yolk (optional)
Instructions
- 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!
So much flavor it punched me in the mouth. So tasty!
Thank you for review Ellie! Glad you enjoyed!
So yummy and addicting! Would make again. Perfect spicy level too
Thanks for your review! I’m so happy you enjoyed!
It’s OK. It tastes too much like “paste” though.
Very yummy! Has a creamy texture that tastes delicious. Keeping this recipe in my back pocket, for sure!
Thank you so much for your review, Lauren! I’m glad you enjoyed!
Awesome recipe! I added cilantro, sweet peppers and used Venison backstrap as my protein along with scambled eggs!
Yum!