Easy Ramen Noodle Soup — Quick, Comforting & Vegetarian-Friendly
Craving something bold and comforting that also comes together in a snap? This Gochujang Ramen Noodle Soup is your answer. With the deep umami punch of Korean gochujang, meaty shiitake mushrooms, and ramen served hot in a flavourful broth — it’s a vegetarian‐friendly bowl that hits all the comfort-food notes.
As a busy mom and content creator, I’m always looking for meals that are fast, flavourful, and photo-ready for social & stories. This recipe fits that bill: minimal fuss, maximum impact.
Why You’ll Love It
- Bold, spicy flavours with minimal effort thanks to the gochujang.
- Uses simple, accessible ingredients (you’ll find gochujang at most Asian grocery stores or online).
- A one-pot-style meal — perfect for weeknight dinners when you’re juggling life
- A great starting point for personalising: add your favourite veggies, protein (if you choose), or toppings.
Ingredients
- 1½ tbsp oil
- 3 shallots, finely diced
- 1 tbsp minced garlic
- 2 tbsp tomato paste
- 2½ tbsp gochujang paste
- 2 cups shiitake mushrooms, sliced (about one 5 oz package)
- 6 cups water
- 1½ tsp salt
- ½ tsp sesame oil
Ramen Toppings:
- Togarashi (or toasted sesame seeds)
- Chili oil
- 2 scallions, thinly sliced
- 2 soft-boiled eggs, halved
- 1 cup edamame (shelled and cooked)
- 2 bundles of ramen noodles (cooked separately)
- 4 baby bok choy, washed/cored/halved lengthwise (or quartered)
Instructions
- Sauté the base: Heat a large pot over medium-high heat. Add oil and the diced shallots. Once they soften, reduce heat and add the garlic — cook until fragrant but not browned.
- Build the flavour: Stir in tomato paste and gochujang paste. Cook, stirring, until the mixture deepens in colour and the tomato paste starts to caramelise (about 3-4 minutes).
- Add mushrooms: Add the sliced shiitakes. Stir for a few minutes until they begin to release moisture and get coated in the paste.
- Make the broth: Pour in the water and salt. Bring the mixture to a boil, then reduce to a gentle simmer. Stir in the sesame oil.
- Char the bok choy (optional but highly recommended): While the broth simmers, heat a skillet over medium-high. Add ~2 tsp oil, then place bok choy cut side down, press gently to sear. Once charred, flip and sear the other side. Sprinkle with salt and set aside. (You could skip this to save time and just add chopped bok choy to the broth.)
- Cook the noodles separately: Boil ramen noodles in a separate pot (or as directed). Drain well. (Cooking in the broth is possible, but will soak up too much liquid and can make leftovers tricky.)
- Assemble & serve: Divide the hot broth into bowls. Add cooked ramen noodles. Top each bowl with edamame, soft-boiled egg half, sliced scallions, a drizzle of chili oil, and a sprinkle of togarashi or sesame seeds. Add the charred or blanched bok choy. Adjust salt if needed. Enjoy immediately!
Serving Tips & Variations
Leftovers: Store broth separately from noodles if you plan ahead—this prevents soggy noodles. Reheat the broth, then add freshly cooked or warmed noodles.The ingredients are pretty easy to find –you can get the gochujang paste at your local Asian market, grocery store or order here.
Want to add extra protein? Throw in shredded chicken, tofu cubes, or even thinly sliced beef, cooked shrimp or fish for a non-vegetarian option.
For extra greens, stir in baby spinach or kale just before serving.
If you can’t find Bok Choy, you could also sear thick chunks of cabbage in the same way and add it to the soup.
If you like it spicier, increase the gochujang or add extra chili oil/togarashi at the table.
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