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This one-pan Gochujang Ramen Casserole is a deliciously daring and satisfying meal that cooks ramen noodles, tofu, mushrooms, and kimchi in a fiery gochujang miso broth. Vegan, Gluten-Free Possibility.
Craving ramen however not the effort and time that comes with it? Make this Vegan Gochujang Ramen Casserole as a substitute! Ramen noodles, a mushroom medley, tofu, and kimchi are layered in a casserole dish with a daring, umami-packed and tacky gochujang ramen broth. After baking for about 35 minutes, you’re left with a fuss-free dinner with an thrilling fusion of Japanese and Korean-inspired flavors!
Desk of Contents
Spicy Ramen Has By no means Been Simpler
The last word midnight snack, on the spot spicy ramen, is getting a serious improve at present. No microwaves or seasoning packets wanted!
This Gochujang Ramen Casserole layers ramen noodles, tofu, and mushrooms in a casserole dish with a customized broth made out of gochujang (고추장), miso paste, garlic, and gochugaru. Whereas it’s baking, the substances absorb that spicy, umami-packed broth to go away you with a severely scrumptious and foolproof ramen-inspired dinner.
This recipe is influenced each by Korean and Japanese delicacies. Even with roots from Japan, ramen has turn out to be so fashionable that totally different cultures have put their very own spin on this noodle dish’s flavors and substances. I’m obsessive about gochujang (고추장), a fermented Korean chili paste, and used it to present this Japanese and Korean-inspired casserole fantastic daring, spicy, and subtly candy flavors.
Components for Ramen Noodle Casserole
This simple, dump-and-bake casserole combines a daring and flavorful broth with basic ramen soup substances, like noodles, tofu, and greens. That is what you should make it:
- Gochujang: after I need some critical taste, I flip to gochujang (고추장). This crimson-red fermented Korean chili paste is a Korean pantry staple made out of crimson chili peppers, glutinous rice, fermented soybeans, and salt. With advanced candy and spicy notes, it’s the final word taste booster on this ramen casserole, my Gochujang Noodle Soup, and limitless different Korean recipes. Discover it in crimson tubs or squeeze bottles both within the worldwide aisle of well-stocked grocery shops or in Asian grocery shops.
- Miso Paste: go for a mellow miso paste, like white or yellow miso. It’s mixed with the gochujang broth to steadiness the warmth and add a lift of umami.
- Gochugaru: AKA Korean crimson chili pepper flakes. I extremely advocate searching for out these uniquely-flavored chili flakes at your native Asian or Korean grocery retailer (you should utilize the extras in my Gochujang Pasta or my Kimchi Rice Paper Dumplings). If you happen to can’t discover gochugaru, use crimson chili flakes as a substitute.
- Ramen Noodles: you want a couple of packets of those bouncy, slurpable noodles. I like gluten-free brown rice and millet ramen noodles greatest, however you should utilize any number of ramen noodles you want. Simply keep in mind to ditch the seasoning packet first!
- Tofu: this ramen noodle bake is given a protein increase with cubed super-firm tofu. Be at liberty to make use of extra-firm tofu in its place.
- Mushrooms: go for a mixture of mushrooms, like shiitake and enoki mushrooms, for a chewy, meaty texture and earthy taste. If these mushrooms aren’t accessible to you, use one other mixture of two or three different varieties. Porcini, cremini, and oyster mushrooms are all good choices.
- Kimchi: made out of fermented Napa cabbage, carrots, radishes, and gochugaru, kimchi offers the ramen noodle casserole layers of briny, salty, and bitter flavors. Fish sauce and shrimp are utilized in most kimchi recipes, so learn the substances fastidiously to ensure the kimchi you purchase is fish-free and vegan-friendly.
- Dairy-Free Cheese: cheese and ramen might seem to be an unlikely mixture, however don’t knock it till you attempt it! The cheese melts into the spicy ramen broth so as to add an additional creamy aspect, and helps make the sauce a little bit thicker, too.
Tips on how to Make Gochujang Ramen Casserole
- Whisk the water, gochujang, miso paste, garlic, sugar, and gochugaru collectively in a big measuring cup till the gochujang and miso paste totally dissolve.
- Add the dried ramen noodles to the bottom of the casserole dish. Sprinkle the tofu over prime, then add the mushrooms and kimchi. Unfold them into an excellent layer.
- Pour the broth over the noodles and sprinkle the cheese on prime when you’re making tacky ramen.
- Bake the casserole uncovered for 20 minutes, then use tongs to combine the noodles and cheese with the opposite substances. Proceed baking till the noodles have softened.
- Serve the recent ramen casserole in bowls together with your desired toppings and luxuriate in.
Caitlin’s Cooking Suggestions
- Begin by baking the casserole on the center rack within the oven. This offers the noodles, tofu, and mushrooms time to soak up a few of the broth. After 20 minutes, you’ll transfer the dish to the highest rack to permit the noodles to complete cooking with out drying out.
- Modify the warmth to your tastebuds: The gochugaru and gochujang pack a punch on this casserole! If spicy ramen noodles aren’t actually your factor, both cut back the gochugaru to a 1/2 teaspoon or omit it altogether. Additionally, begin with only one 1/2 tablespoons of gochujang within the broth, then style it and add one other 1 to 2 tablespoons for extra warmth.
Serving Solutions
Identical to my different dump-and-bake casserole recipes, this vegan ramen casserole turns out to be useful if you want a fast dinner with some critical taste. It’s fairly filling as a standalone dinner or you’ll be able to pair it with a refreshing salad or a veggie facet dish for a extra full meal. The casserole takes about 35 minutes to bake, which supplies you sufficient time to make this Vegan Smashed Cucumber Salad or this Roasted Garlic Sesame Broccoli!
Keep in mind that no bowl of ramen is full and not using a ton of toppings. I wish to garnish each bowl of ramen casserole with sliced inexperienced onions on prime, however a drizzle of sesame oil or chili oil, or a sprinkle of sesame seeds, bean sprouts, or contemporary cilantro would even be scrumptious.
If you happen to’re in search of simpler vegan casseroles, you’ll additionally love this Chickpea Curry Casserole, this Southwestern Black Bean Casserole, and this Teriyaki Tofu Rice Casserole!
Tips on how to Retailer Leftover Ramen Casserole
As soon as the baked casserole has cooled, switch the leftovers to an hermetic container. They’ll keep contemporary within the fridge for as much as 4 days. Freezing is just not really useful.
To reheat, add as a lot ramen casserole as you propose on consuming to a heat-safe bowl and zap it within the microwave till it’s warmed via. It’s possible you’ll want so as to add a splash of broth or water to forestall the noodles from drying out.
Substitutions and Variations
- Gluten-Free Possibility: This recipe is inherently gluten-free so long as you make it with gluten-free gochujang and gluten-free rice noodles as a substitute of wheat noodles.
- Non-obligatory Vegan Cheese: You’ll be able to omit the vegan cheese when you don’t need to make tacky vegan ramen.
- Non-obligatory Vegetable Add-Ins: Along with the mushrooms, you can too sprinkle shredded carrots, shredded cabbage, edamame, and/or finely chopped bok choy over the ramen noodles.
- Gochujang Substitute: The casserole gained’t be fairly the identical with out the gochujang, but when it isn’t accessible the place you reside, use an equal quantity of sriracha or one other crimson chili paste or sauce in its place.
Recipe FAQs
Certain. Pack the baked noodle casserole into particular person hermetic containers and luxuriate in inside 3 to 4 days. Simply know that the noodles will soften the longer they sit.
I’m crew gochujang all the way in which as a result of it’s not like every other chili paste on the market. It’s fermented, which supplies it a singular funky and smoky-sweet taste I like in nearly every thing. Nonetheless, when you want extra savory or garlicky flavors, you’d be higher off with sriracha.
Gochujang ought to final for as much as a 12 months within the fridge however when you adore it as a lot as I do, then I’d advocate utilizing it up on this Gochujang Tofu or this Vegan Tteokbokki!
For the Broth:
- 3 3/4 cups ml water
- 3 tablespoons gochujang
- 1 1/2 tablespoons mellow miso paste
- 5 cloves garlic minced
- 1 teaspoon cane sugar
- 1-2 teaspoons gochugaru or different chili flakes optionally available
For the Casserole:
- 4 packets ramen noodles* seasoning discarded
- 1 16 ounce block tremendous agency tofu nice cube
- 4 ounces shiitake mushrooms*, sliced
- 7 ounces enoki mushrooms, base trimmed and separated
- 1 cup kimchi chopped
- 1 1/2 cups dairy-free mozzarella cheese optionally available, for tacky ramen
- 3-4 inexperienced onions sliced; for garnish
- Different toppings recommendations: sesame oil chili oil, sesame seeds, and many others
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Prep: Preheat the oven to 375F and set a 9×13” casserole dish apart.
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Broth: Add the water to a big measuring cup or bowl and add the gochujang, miso paste, garlic, cane sugar, and gochugaru (if utilizing). Use a whisk to vigorously combine the broth collectively, till the gochujang and miso paste have totally dissolved into it.
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Layer: Add the dried ramen noodles to the bottom of the casserole dish and sprinkle the tofu on prime. Add the mushrooms, and kimchi and use tongs to unfold them round evenly as effectively. Pour the broth over the noodles. Sprinkle the highest of the casserole with cheese, if desired.
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Bake: Bake the casserole uncovered within the center rack of the oven for 20 minutes. Take away from the oven and use tongs to interrupt up the ramen noodle squares and blend the noodles and cheese into the opposite substances. Return to the highest rack of the oven and bake for a further 10 to fifteen minutes.
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Serve: High with inexperienced onions and serve heat. Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
- Mushrooms: I want to make use of a mixture of mushrooms for the perfect taste, however you’ll be able to substitute the mushroom varieties listed right here with one other mushroom of your selecting – simply goal for round 10-12 ounces of mushrooms whole.
- Gluten-Free: Use gluten-free rice noodles as a substitute of wheat noodles; proceed with the recipe as written.
Energy: 520kcalCarbohydrates: 61gProtein: 31gFats: 16gSodium: 1700mgFiber: 6.5g
