Gochujang Ramen Casserole

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.

Course Main

Cuisine Korean

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 520kcal

Author Caitlin Shoemaker

Ingredients

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 other chili flakes optional

For the Casserole:

4 packets ramen noodles* seasoning discarded
1 16 ounce block super firm tofu fine dice
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 optional, for cheesy ramen
3-4 green onions sliced; for garnish
Other toppings suggestions: sesame oil chili oil, sesame seeds, etc

US Customary - Metric

Instructions

Prep: Preheat the oven to 375F and set a 9x13” casserole dish aside.
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.
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.
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.
Serve: Top with green onions and serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Mushrooms: I prefer to use a mix of mushrooms for the best flavor, but you can replace the mushroom varieties listed here with another mushroom of your choosing - just aim for around 10-12 ounces of mushrooms total.
Gluten-Free: Use gluten-free rice noodles instead of wheat noodles; proceed with the recipe as written.

Nutrition