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Spicy ramen topped with egg yolk, sesame seeds, and green onions in a bowl.
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4.80 from 15 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 Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Asian
Servings: 2
Author: Lindsey Baruch

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