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Gochujang Ramen with Burst Tomatoes & Crispy Garlic
2 or 4 Serving Dinner

Gochujang Ramen

with Burst Tomatoes & Crispy Garlic

Tags: High-Protein <600 Calories Nut-Free Chef's Choice
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
550
FAT
11g
CARBOHYDRATES
104g
PROTEIN
21g

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INGREDIENTS

  1. garlic cloves, peeled
  2. scallion, thinly sliced
  3. tamari
  4. tahini
  5. tomato powder
  6. gochujang
  7. togarashi Spicy
  8. grape tomatoes
  9. swiss chard, destemmed
  10. fresh ramen noodles
  11. lime, zested
  12. salt and pepper
  13. olive oil
Allergens: sesame, soy, wheat
Tools: Large nonstick skillet, Medium saucepan
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
550
FAT
11g
CARBOHYDRATES
104g
PROTEIN
21g

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INSTRUCTIONS

1
Make the ramen broth

Add 5 cups water, 3 tbsp garlic, scallion, tamari, tahini, tomato powder, gochujang, and 1 tsp salt to a medium saucepan. Bring broth to a boil, reduce to a simmer, and let cook 15 to 20 minutes. (4-serving meal: use 10 cups water, 6 tbsp garlic, 2 tsp salt)

2
Make the crispy togarashi garlic

Add 1 tbsp olive oil to a large nonstick skillet over low heat. Add 1 tsp garlic and cook until golden brown, 2 to 3 minutes. Transfer crispy garlic and oil to a small bowl, sprinkle with togarashi and a pinch of salt, and set aside. (4-serving meal: use 2 tbsp olive oil, 2 tsp garlic) TIPS: Carefully watch the garlic to ensure it doesn’t burn. We will use this skillet again in the next step.

3
Cook the garlicky tomatoes

Return the large nonstick skillet to medium-high heat with 1 tsp olive oil. Add tomatoes and cook, stirring occasionally, until they begin to blister, 2 to 3 minutes. Add 1 tsp garlic and cook until fragrant, 2 to 3 minutes. Turn off the heat and add a pinch of salt and pepper. Transfer tomatoes to a small bowl and cover to keep warm. (4-serving meal: use 2 tsp olive oil, 2 tsp garlic) TIP: We will use this skillet again in the next step.

4
Cook the Swiss chard leaves and stems

Wipe the large nonstick skillet clean and return it to the stove over medium heat. Add 1 tsp olive oil, Swiss chard leaves and stems, and a pinch of salt and pepper, and cook until stems are crisp-tender, 2 to 3 minutes. (4-serving meal: use 2 tsp olive oil) TIP: Crisp-tender means the stems will still have some crunch.

5
Cook ramen in gochujang broth

Bring broth to a boil and add ramen noodles. Carefully stir to loosen the noodles and cook until just al dente, 4 to 5 minutes. Turn off the heat and add lime zest and lime juice to the broth.

6
Serve

Divide ramen noodles and broth between bowls. Top with burst tomatoes, Swiss chard, and crispy togarashi garlic. Dig in!

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