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    Home » Asian Vegan Recipes

    Peanut Gochujang Ramen

    Published: Apr 8, 2023 by Richa 50 Comments

    Jump to Recipe   Print Recipe

    Spicy Gochujang peanut butter ramen is an absolute comfort food recipe with a delicious, creamy broth, gochujang flavors, lots of ginger and garlic, topped with Gochujang tofu. It’s a 30-minute, One-pan meal! Options for gluten-free Soyfree Nutfree included.

    bowl of peanut gochujang ramen next to a plate of gochujang tofu
    Table of Contents
    • Why You’ll Love Spicy Peanut Butter Ramen
    • More Vegan Ramen Recipes
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make Peanut Butter Ramen
    • Frequently Asked Questions

    For this spicy peanut butter ramen, you cook the noodles directly in the broth, so you only need one pot. I topped it with some crispy tofu, and you can use the same pot to crisp up the tofu that you use to cook the ramen. You can bake the tofu, though, if you prefer.

    The peanut butter gives this ramen a creamy, rich broth, and gochujang brings sweet heat and gives this vegan ramen recipe such a special flavor! You will want to make this every day! Change up the veggies and toppings for variation.

    noodles in the peanut broth, after cooking, garnished with green onion

    Why You’ll Love Spicy Peanut Butter Ramen

    • spicy-sweet-creamy broth
    • One Pot dinner
    • nut-free option
    • crispy gochujang garlic tofu is toothsome and flavorful
    • Good balance of protein.
    • Versatile, add more of less veggies to balance in the broth
    spicy peanut butter ramen in the bowl, after adding tofu, green onions, and sesame seeds

    More Vegan Ramen Recipes

    • Hot and Sour Ramen
    • Curry Ramen with Miso Lentils
    • One Pot Peanut Sauce Noodles
    • Thai Skillet Noodles (Drunken Noodles)

    Recipe Card

    spicy peanut butter ramen in the bowl, after adding tofu, green onions , and sesame seeds
    Print Recipe
    5 from 24 votes

    Spicy Peanut Butter Ramen

    Spicy peanut butter ramen is an absolute comfort food recipe with a delicious, creamy broth, gochujang flavors, lots of ginger and garlic, topped with Gochujang tofu. It's a 30-minute, One-pan meal. The noodles are cooked directly in the broth, so you only need one pot.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: dinner, Main, Main Course, Soup
    Cuisine: Asian fusion
    Keyword: peanut gochujang ramen, spicy peanut butter ramen
    Servings: 4
    Calories: 342kcal
    Author: Vegan Richa

    Ingredients

    For the crispy gochujang garlic tofu:

    • 10 oz (283.5 g) firm or extra firm tofu pressed for at least 15 minutes and sliced into rectangles or cubes or whatever shape you like
    • 2 teaspoons soy sauce or tamari
    • 2 teaspoons gochujang
    • 1/2 teaspoon garlic powder
    • 1 teaspoon sesame oil
    • 1 tablespoon cornstarch or tapioca starch

    For the peanut butter ramen:

    • 1 teaspoon oil optional
    • 6 oz (170.1 g) sliced mushrooms such as white or cremini or portabella
    • 2 tablespoon ginger-garlic paste or you can mince or blend 1 inch of ginger and 3 cloves of garlic with a few teaspoons water, to make a paste and use
    • 3 tablespoons smooth peanut butter
    • 1 tablespoon gochujang or other Asian chile sauce
    • 1 tablespoon maple syrup
    • 2 tablespoons soy sauce or tamari
    • 4-6 cups (1182.94 ml) water or stock **
    • 6 oz (170.1 g) ramen or thin udon noodles

    For garnish:

    • lime wedges, green onions, sesame seeds

    Instructions

    Make the gochujang garlic tofu.

    • Press and cube the tofu if you haven’t already and add it to a bowl.
    • In a small bowl mix the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss well to coat. Add 2 teaspoons of the cornstarch and toss well. If the mixture is still somewhat wet then add the rest of the cornstarch and toss well.
    • Then either bake the tofu: transfer the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF (205c) for 20-25 minutes , or transfer them to a hot wok with a teaspoon of oil and cook them until they are crisp on most of the edges, about 5-6 minutes.

    Make the ramen:

    • I use the same wok for making the tofu as well as the ramen. Remove the tofu once crisp from the pot and then make the ramen. Add oil, mushrooms, and a good pinch of salt and cook for 2-3 minutes to brown the mushrooms on some of the edges. Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and mix really well. Add 1/4 cup of the water or broth and mix in. Mix well to incorporate the peanut butter.
    • Bring the mixture to a boil then gradually add the rest of the broth. Mix and Bring to a good rolling boil, then add your noodles. Press to submerge in the boiling broth, then cook them according to the time on the packaging. Ramen noodles will cook pretty quickly, within 3-4 minutes, while udon noodles will take around 7-8 minutes.
    • Once the noodles are cooked to your preference, switch off the heat. Taste and adjust salt and flavor. If you want it sweeter then you can add more maple syrup. You can more salt if needed or some black pepper for extra heat.
    • To serve, ladle the broth into your serving bowls. Then transfer some of the noodles with mushrooms to your serving bowls. Top it with the crispy tofu, a squeeze of lime or lemon, lime wedge, green onions, and sesame seeds, and serve.
    • To make ahead: cook the noodles separately and store. Crisp up the tofu and store. Add only 3 cups broth and boil and refrigerate after cooling. To serve, bring the broth to a boil, add noodles and serve. Refrigerate for up 3 days.

    Notes

    • Nutfree: use sunflower butter or almond butter instead of peanut butter for Peanut-free
    • Glutenfree: Use Glutenfree noodles, use tamari instead of soy sauce. ensure that Gochujang is gluten-free 
    • Soy-free: Use chickpea tofu instead of tofu, coconut aminos for the soy sauce.  Gochujang often has soy, so use 2 teaspoons each of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your own Gochujang. 
    • ** Use 3.5-4 cups for noodle stir fry kind of result , 6-7 cups for more brothy noodles . Liquid content also depends on the type of noodles and the brand. Ramen that cook faster will absorb less. Udon will absorb more. I mostly use udon and the recipe reflects corresponding liquid amount. 
     
     

    Nutrition

    Nutrition Facts
    Spicy Peanut Butter Ramen
    Amount Per Serving
    Calories 342 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g6%
    Sodium 625mg27%
    Potassium 306mg9%
    Carbohydrates 45g15%
    Fiber 4g17%
    Sugar 10g11%
    Protein 18g36%
    Vitamin A 13IU0%
    Vitamin C 2mg2%
    Calcium 114mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    ramen and spicy peanut sauce ingredients in bowls on the kitchen counter

    Ingredients and Substitutions

    • tofu – This is your protein. You can use chickpea tofu, if you prefer. Do know that gochujang contains soy. You can make your Soyfree Gochujang and use that instead..
    • soy sauce – Adds salt and umami to the tofu flavoring and to the broth. Use tamari for gluten-free
    • gochujang – This adds a sweet heat that’s just amazing in the peanut butter broth! You’re using gochujang in both the tofu and in the broth.
    • garlic powder – Deepens the flavor of the tofu.
    • cornstarch – Helps the tofu get really nice and crisp. You can use tapioca starch, if you prefer.
    • sesame oil – Oil helps the tofu get crispy, and using sesame oil specifically also adds even more flavor!
    • mushrooms – These add a nice texture and flavor to the peanut butter ramen broth.
    • ginger-garlic paste – Ginger and garlic pair so well with peanut butter! You can use minced or pureed ginger and garlic if you can’t find ginger-garlic paste.
    • smooth peanut butter – Makes the broth creamy and gives it an amazing flavor!
    • water /stock – This bulks out the broth and cooks the noodles at the same time, in the same pan.
    • noodles – Use ramen or thin udon noodles to make this soup.
    • garnishes – Lime wedges, green onion, and sesame seeds finish this ramen.

    Tips

    • Make sure that you press your tofu for 15 minutes before cooking! You can prep the rest of the ingredients while the tofu presses.
    • You may not need all of the cornstarch listed. Start with two teaspoons, and see if that’s enough to soak up the moisture, so it adheres to the tofu. If needed, add the remaining cornstarch.
    • When you add that first quarter cup of broth, whisk well to get the peanut butter to dissolve, so you won’t have any lumps.

    How to Make Peanut Butter Ramen

    First, make the gochujang garlic tofu. 

    Press and cube the tofu, and add it to a bowl.

    sliced tofu in a bowl

    In a small bowl mix the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss well to coat.

    sliced tofu in a bowl with gochujang added
    adding cornstarch to the gochujang tofu

    Add two teaspoons of the cornstarch and toss well. If the mixture is still somewhat wet, then add the rest of the cornstarch and toss well. 

    gochujang tofu after mixing in the cornstarch

    Then you can either transfer the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF for 20-25 minutes or you can transfer them to a hot wok or saucepan with a teaspoon of oil and cook them until they are crisp on most of the edges, about 5-6 minutes. 

    gochujang tofu in the frying pan, before cooking
    gochujang tofu in the frying pan, after cooking

    I use the same wok for making the tofu as well as the ramen. Remove the tofu once crisp from the pot and then make the ramen.

    Add oil, mushrooms, and a good pinch of salt and cook for 2-3 minutes to brown the mushrooms on some of the edges.


    adding mushrooms to the pan after removing the tofu

    Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and mix really well.

    adding ginger-garlic paste to the pan of mushrooms
    adding peanut butter and spicy gochujang to the pan of mushrooms

    Add a 1/4 cup of the water or broth and mix in to mix the peanut butter, else it will clump up . Bring the mixture to a boil then gradually add the rest of the broth and mix in. 

    peanut butter mixture dissolved in hot water in the pan
    spicy peanut butter broth after adding the additional water

    Bring the broth to a good rolling boil, then add your noodles and cook them according to the time on the packaging. Ramen noodles will cook pretty quickly, within 3-4 minutes, while udon noodles will take around 7-8 minutes. 

    adding ramen noodles to the spicy peanut broth

    Once the noodles are cooked to your preference, switch off the heat. Taste and adjust salt and flavor. If you want it sweeter then you can add more maple syrup. You can add more salt if needed or some black pepper for extra heat. 

    noodles in the peanut broth, after cooking

    Serve the broth using a ladle into your serving bowls. Then transfer some of the noodles with mushrooms to your serving bowls. Top it with the crispy tofu, lime wedge, green onions, and sesame seeds, and serve.

    spicy peanut butter brot, ladled into the bowl
    adding ramen noodles to the bowl of spicy peanut butter broth
    spicy peanut butter ramen in the bowl, after adding tofu and green onions

    Frequently Asked Questions

    Can I make this peanut-free?

    To make this recipe without peanuts, you can use sunflower butter or almond butter instead of peanut butter. 

    What is gochujang?

    Gochujang is a spicy-sweet Korean chili paste made from fermented glutenous rice and soybeans with red chilis and salt.

    Can I make this gluten-free?

    Use Glutenfree noodles, use tamari instead of soy sauce. ensure that Gochujang is gluten-free 

    Can I make this soy-free?

    Use chickpea tofu instead of tofu, coconut aminos for the soy sauce.  Gochujang often has soy, so use 2 teaspoons each of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your own Gochujang. 

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Sonya

      September 30, 2023 at 6:19 am

      5 stars
      Oh my word, this is just delicious!
      We’ve made it twice, once with ramen noodles and once with soba noodles. Both were fantastic.
      It was SO hard to resist the leftovers & I found myself think about them constantly!

      Reply
      • Richa

        September 30, 2023 at 10:54 pm

        Yay!

        Reply
    2. Mary McAvinew

      September 01, 2023 at 10:12 am

      5 stars
      Finally got around to making this.
      It is excellent!
      I baked my tofu, on parchment paper which is my preferred method.
      I cooked everything else in my enameled cast iron Dutch Oven.
      Will definitely make again!

      Reply
      • Vegan Richa Support

        September 07, 2023 at 8:42 pm

        yay!

        Reply
    3. Sarah

      August 30, 2023 at 2:49 am

      5 stars
      My first homemade ramen and it was 💥 I added some miso paste (‘cause I’m kinda addicted to it), radish, corn and spinach (for more veggies) and it turned out awesome 🤤 Thanks so much for sharing!

      Reply
      • Vegan Richa Support

        September 01, 2023 at 9:40 am

        yay!

        Reply
    4. Christina

      July 17, 2023 at 6:13 pm

      5 stars
      This is so good! I added broccoli and used brown rice noodles instead of ramen noodles. Thanks for another great recipe!

      Reply
      • Vegan Richa Support

        July 25, 2023 at 7:47 pm

        yay!

        Reply
    5. penelope berger

      May 21, 2023 at 12:42 pm

      5 stars
      Absolute winner! Made this tonight and it was simple to make & so delicious! Like a delicious laksa on steroids!
      I will add more vegies next time but definitely adding it to my rotation & very possibly will be used time & again to impress my friends.
      Thank you Richa!

      Reply
      • Vegan Richa Support

        May 26, 2023 at 8:11 am

        thank you for making!

        Reply
    6. Cheri

      May 21, 2023 at 10:47 am

      5 stars
      This is so delicious. I used wheat noodles and added broccoli florets to up the veggies.

      Reply
      • Vegan Richa Support

        May 26, 2023 at 8:12 am

        yum!

        Reply
    7. Susan

      May 04, 2023 at 4:02 pm

      5 stars
      I’ve made this twice this week. This is so good – can’t stop thinking about it good! I used shiitake mushrooms and in the last 4 minutes added broccoli florets. Make this – you won’t be disappointed!

      Reply
      • Vegan Richa Support

        May 05, 2023 at 8:56 am

        thank you 🙂

        Reply
    8. Jonathan

      April 30, 2023 at 1:52 pm

      5 stars
      I made this tonight for the first time. Not a great tofu fan so used pea and fava bean chunks instead. Copied others and added broccoli, extra mushrooms and reduced the stock. Absolutely delicious! Definitely a keeper!👍 Got my eye on the Gochajang Lentil Veggie stir fry next. Thank you Richa for all your amazingly recipes👏👏👏

      Reply
      • Richa

        May 07, 2023 at 11:12 am

        Yay

        Reply
    9. LinP

      April 26, 2023 at 6:38 am

      5 stars
      This showed up in my email the very day Richa posted and it was perfect! Needed an idea of what to make that day and this was easy to make and OH SO GOOD!!!! This is a keeper and on rotation for those chilly days. Just the idea of it makes my mouth water.

      Reply
      • Vegan Richa Support

        May 05, 2023 at 9:22 am

        yay! so glad you enjoyed

        Reply
    10. Laura

      April 21, 2023 at 9:02 am

      I made this for my tofu reluctant boyfriend. It was a huge hit. I baked the tofu vs pan fry and it came out beautifully. I also added more veggies like sliced brussels and threw in a cup of sliced kale at the end for more fibre. The saucy soup is to die for. Comfort food at a new level.

      Reply
      • Vegan Richa Support

        April 26, 2023 at 6:36 am

        Yay! Awesome

        Reply
    11. Maneesha

      April 19, 2023 at 3:11 pm

      5 stars
      You totally nailed it with this one! Absolutely divine, Richa! Thank you so much for all the effort you put in to your amazing recipes!

      Reply
      • Vegan Richa Support

        April 20, 2023 at 6:40 pm

        🙂

        Reply
    12. JN

      April 16, 2023 at 3:26 pm

      5 stars
      This turned out absolutely delicious! So easy to make, hardly any prep. I did not make it soupy as I did not want to. I also baked the tofu while I was doing the peanut noodle stuff. THANK YOU, for another great, easy, very flavorful recipe. I am set for the week. :-)) THANK YOU, for all the notes, I did use Coconut aminos just to kee it lower in sodium.

      Reply
      • Vegan Richa Support

        April 17, 2023 at 8:06 pm

        🙂

        Reply
    13. arj

      April 16, 2023 at 1:12 pm

      5 stars
      Delicious flavor! I added extra noodles and next time I’ll reduce the broth a little bit, but otherwise, outstanding flavor. Thanks, Richa!

      Reply
      • Richa

        April 16, 2023 at 1:34 pm

        Awesome! Broth depends on the noodles, some absorb more and some less and the. Personal preference of how brothy you like!

        Reply
    14. Ben F

      April 15, 2023 at 8:53 am

      5 stars
      I loved this recipe! So easy to make, GREAT flavor. I used samba olek as my spice instead as it’s simply what I had on hand. I also added broccoli, spinach and kale for some greens.

      Really loved this one.

      Reply
      • Vegan Richa Support

        April 17, 2023 at 8:10 pm

        thank you!

        Reply
    15. D D

      April 14, 2023 at 5:33 am

      5 stars
      This was fantastic! We loved the tofu! So easy to make. Thank you 🙂

      Reply
      • Richa

        April 14, 2023 at 9:57 am

        Yay

        Reply
    16. Emily

      April 12, 2023 at 4:47 pm

      5 stars
      Yum! I added broccoli and it turned out great.

      Reply
      • Richa

        April 12, 2023 at 5:48 pm

        Yay

        Reply
    17. Kelly Martin

      April 12, 2023 at 11:25 am

      5 stars
      Made this for my sis and I for lunch. So so delicious!

      Reply
      • Vegan Richa Support

        April 13, 2023 at 7:33 pm

        yay!

        Reply
    18. Meghan

      April 11, 2023 at 9:58 pm

      5 stars
      Easy & delicious! My family loved it. I thought it needed more veggies so I added broccoli and chopped spinach right at the end.

      Reply
      • Richa

        April 11, 2023 at 10:12 pm

        Awesome

        Reply
    19. Meghan

      April 11, 2023 at 9:57 pm

      5 stars
      Easy & delicious! My family loved it. I thought it needed more veggies so I added broccoli and chopped spinach at the end.

      Reply
    20. Monica

      April 11, 2023 at 4:14 pm

      5 stars
      This was delicious. I used sambal oelek instead of gochujang

      Reply
      • Vegan Richa Support

        April 13, 2023 at 7:34 pm

        great!

        Reply
    21. Anna

      April 09, 2023 at 5:01 am

      Any other vegetable recommendations that could be added?

      Reply
      • Vegan Richa Support

        April 10, 2023 at 7:56 pm

        really any you prefer

        Reply
    22. Lyn

      April 08, 2023 at 6:35 pm

      5 stars
      Just made this!!!! It is soooo good! I baked my Tofu in the oven that way I made the soup and everything was done about the same time. As always Richa for the win again.

      Reply
      • Richa

        April 08, 2023 at 10:36 pm

        Awesome!!

        Reply
    23. Dick Visser

      April 08, 2023 at 11:29 am

      5 stars
      Lovely and easy to make!

      Reply
      • Richa

        April 08, 2023 at 2:59 pm

        Yay!

        Reply
    24. Janet

      April 08, 2023 at 11:13 am

      Would rehydrated PB2 or PB2PURE instead of PB?

      Reply
      • Richa

        April 08, 2023 at 2:59 pm

        It should work. It might not thicken as much and will be a brothy ramen .

        Reply
      • inka

        May 01, 2023 at 9:42 pm

        5 stars
        I made with peanut butter powder and it was delicious. You could adjust the amount of powder to make it thicker.

        Reply
    25. Pat

      April 08, 2023 at 6:52 am

      This looks delicious. Wondering what kind of noodles you used. From the picture it looks like you used spaghetti noodles. Aren’t ramen noodles curly? Perhaps there are many kinds but that is all I have seen.
      And your wok is so unusual. I’ve never seen one like that before. Pretty green color.

      Reply
      • Richa

        April 08, 2023 at 8:25 am

        They are thin udon noodles

        Reply

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