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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
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
550
FAT
11g
CARBOHYDRATES
104g
PROTEIN
21g

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INGREDIENTS

  1. 10 garlic cloves, peeled and minced (divided)
  2. 1 scallion, thinly sliced
  3. 1 tsp tamari
  4. 1 oz tahini
  5. 1 tbsp tomato powder
  6. 2 tbsp gochujang
  7. ½ tbsp togarashi
  8. 4 oz grape tomatoes
  9. 4 oz Swiss chard, destemmed, leaves chopped and stems thinly sliced
  10. 10 oz fresh ramen noodles
  11. 1 lime, zested and juiced
  12. Salt and pepper*
  13. 1 tbsp + 2 tsp olive oil*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: sesame, soy, wheat
Tools: Large nonstick skillet, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
550
FAT
11g
CARBOHYDRATES
104g
PROTEIN
21g

View Full Nutrition Label


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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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