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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.
Craving ramen but not the time and effort that comes with it? Make this Vegan Gochujang Ramen Casserole instead! Ramen noodles, a mushroom medley, tofu, and kimchi are layered in a casserole dish with a bold, umami-packed and cheesy gochujang ramen broth. After baking for about 35 minutes, you’re left with a fuss-free dinner with an exciting fusion of Japanese and Korean-inspired flavors!
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Spicy Ramen Has Never Been Easier
The ultimate midnight snack, instant spicy ramen, is getting a major upgrade today. No microwaves or seasoning packets needed!
This Gochujang Ramen Casserole layers ramen noodles, tofu, and mushrooms in a casserole dish with a custom broth made from gochujang (고추장), miso paste, garlic, and gochugaru. While it’s baking, the ingredients soak up that spicy, umami-packed broth to leave you with a seriously delicious and foolproof ramen-inspired dinner.
This recipe is influenced both by Korean and Japanese cuisine. Even with roots from Japan, ramen has become so popular that different cultures have put their own spin on this noodle dish’s flavors and ingredients. I’m obsessed with gochujang (고추장), a fermented Korean chili paste, and used it to give this Japanese and Korean-inspired casserole wonderful bold, spicy, and subtly sweet flavors.
Ingredients for Ramen Noodle Casserole
This easy, dump-and-bake casserole combines a bold and flavorful broth with classic ramen soup ingredients, like noodles, tofu, and vegetables. This is what you need to make it:
- Gochujang: when I want some serious flavor, I turn to gochujang (고추장). This crimson-red fermented Korean chili paste is a Korean pantry staple made from red chili peppers, glutinous rice, fermented soybeans, and salt. With complex sweet and spicy notes, it’s the ultimate flavor booster in this ramen casserole, my Gochujang Noodle Soup, and endless other Korean recipes. Find it in red tubs or squeeze bottles either in the international aisle of well-stocked grocery stores or in Asian grocery stores.
- Miso Paste: opt for a mellow miso paste, like white or yellow miso. It’s combined with the gochujang broth to balance the heat and add a boost of umami.
- Gochugaru: AKA Korean red chili pepper flakes. I highly recommend seeking out these uniquely-flavored chili flakes at your local Asian or Korean grocery store (you can use the extras in my Gochujang Pasta or my Kimchi Rice Paper Dumplings). If you can’t find gochugaru, use red chili flakes instead.
- Ramen Noodles: you need a few packets of these bouncy, slurpable noodles. I like gluten-free brown rice and millet ramen noodles best, but you can use any variety of ramen noodles you like. Just remember to ditch the seasoning packet first!
- Tofu: this ramen noodle bake is given a protein boost with cubed super-firm tofu. Feel free to use extra-firm tofu as a substitute.
- Mushrooms: opt for a mix of mushrooms, like shiitake and enoki mushrooms, for a chewy, meaty texture and earthy flavor. If these mushrooms aren’t available to you, use another mix of two or three other varieties. Porcini, cremini, and oyster mushrooms are all good options.
- Kimchi: made from fermented Napa cabbage, carrots, radishes, and gochugaru, kimchi gives the ramen noodle casserole layers of briny, salty, and sour flavors. Fish sauce and shrimp are used in most kimchi recipes, so read the ingredients carefully to make sure the kimchi you buy is fish-free and vegan-friendly.
- Dairy-Free Cheese: cheese and ramen may seem like an unlikely combination, but don’t knock it until you try it! The cheese melts into the spicy ramen broth to add an extra creamy element, and helps make the sauce a little thicker, too.
How to Make Gochujang Ramen Casserole
- Whisk the water, gochujang, miso paste, garlic, sugar, and gochugaru together in a large measuring cup until the gochujang and miso paste fully dissolve.
- Add the dried ramen noodles to the base of the casserole dish. Sprinkle the tofu over top, then add the mushrooms and kimchi. Spread them into an even layer.
- Pour the broth over the noodles and sprinkle the cheese on top if you’re making cheesy ramen.
- Bake the casserole uncovered for 20 minutes, then use tongs to mix the noodles and cheese with the other ingredients. Continue baking until the noodles have softened.
- Serve the hot ramen casserole in bowls with your desired toppings and enjoy.
Caitlin’s Cooking Tips
- Start by baking the casserole on the middle rack in the oven. This gives the noodles, tofu, and mushrooms time to absorb some of the broth. After 20 minutes, you’ll move the dish to the top rack to allow the noodles to finish cooking without drying out.
- Adjust the heat to your tastebuds: The gochugaru and gochujang pack a punch in this casserole! If spicy ramen noodles aren’t really your thing, either reduce the gochugaru to a 1/2 teaspoon or omit it altogether. Also, start with only 1 1/2 tablespoons of gochujang in the broth, then taste it and add another 1 to 2 tablespoons for more heat.
Serving Suggestions
Just like my other dump-and-bake casserole recipes, this vegan ramen casserole comes in handy when you need a quick dinner with some serious flavor. It’s pretty filling as a standalone dinner or you can pair it with a refreshing salad or a veggie side dish for a more complete meal. The casserole takes about 35 minutes to bake, which gives you enough time to make this Vegan Smashed Cucumber Salad or this Roasted Garlic Sesame Broccoli!
Remember that no bowl of ramen is complete without a ton of toppings. I like to garnish every bowl of ramen casserole with sliced green onions on top, but a drizzle of sesame oil or chili oil, or a sprinkle of sesame seeds, bean sprouts, or fresh cilantro would also be delicious.
If you’re looking for more easy vegan casseroles, you’ll also love this Chickpea Curry Casserole, this Southwestern Black Bean Casserole, and this Teriyaki Tofu Rice Casserole!
How to Store Leftover Ramen Casserole
Once the baked casserole has cooled, transfer the leftovers to an airtight container. They’ll stay fresh in the refrigerator for up to 4 days. Freezing is not recommended.
To reheat, add as much ramen casserole as you plan on eating to a heat-safe bowl and zap it in the microwave until it’s warmed through. You may need to add a splash of broth or water to prevent the noodles from drying out.
Substitutions and Variations
- Gluten-Free Option: This recipe is inherently gluten-free as long as you make it with gluten-free gochujang and gluten-free rice noodles instead of wheat noodles.
- Optional Vegan Cheese: You can omit the vegan cheese if you don’t want to make cheesy vegan ramen.
- Optional Vegetable Add-Ins: In addition to the mushrooms, you can also sprinkle shredded carrots, shredded cabbage, edamame, and/or finely chopped bok choy over the ramen noodles.
- Gochujang Substitute: The casserole won’t be quite the same without the gochujang, but if it isn’t available where you live, use an equal amount of sriracha or another red chili paste or sauce as a substitute.
Recipe FAQs
Sure. Pack the baked noodle casserole into individual airtight containers and enjoy within 3 to 4 days. Just know that the noodles will soften the longer they sit.
I’m team gochujang all the way because it’s unlike any other chili paste out there. It’s fermented, which gives it a unique funky and smoky-sweet flavor I love in almost everything. However, if you prefer more savory or garlicky flavors, you’d be better off with sriracha.
Gochujang should last for up to a year in the fridge but if you love it as much as I do, then I’d recommend using it up in this Gochujang Tofu or this Vegan Tteokbokki!
Gochujang Ramen Casserole
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
Instructions
- Prep: Preheat the oven to 375F and set a 9×13” 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.
Recipe 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.
Could this be made the same way with ramen cakes like the ones from Lotus Foods? Or do they need to be the kind that have been fried and come with seasoning packets? This looks really good!
Thanks
yes the ones from lotus foods will work!
Awesome! Thanks.