Gochujang Ramen Casserole
Serves 410 mins prep25 mins cook
This one-pan Gochujang Ramen Casserole is a deliciously bold and satisfying meal that cooks ramen noodles, tofu, mushrooms, and kimchi in a fiery gochujang miso broth. Vegan, Gluten-Free Option.
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What you need
Instructions
0 Prep: Preheat the oven to 375F and set a 9x13” casserole dish aside. 1 Broth: Add the water to a large measuring cup or bowl and add the gochujang, miso paste, garlic, cane sugar, and gochugaru (if using). Use a whisk to vigorously mix the broth together, until the gochujang and miso paste have fully dissolved into it. 2 Layer: Add the dried ramen noodles to the base of the casserole dish and sprinkle the tofu on top. Add the mushrooms, and kimchi and use tongs to spread them around evenly as well. Pour the broth over the noodles. Sprinkle the top of the casserole with cheese, if desired. 3 Bake: Bake the casserole uncovered in the middle rack of the oven for 20 minutes. Remove from the oven and use tongs to break up the ramen noodle squares and mix the noodles and cheese into the other ingredients. Return to the top rack of the oven and bake for an additional 10 to 15 minutes. 4 Serve: Top with green onions and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.View original recipe