Peanut Gochujang Noodle Soup with Crispy Tofu Crumbles

Ingredients

• 1.5 tbsp peanut butter
• 1 tbsp gochujang
• 1 tbsp soy sauce (For the broth)
• 3 tbsp hot water (For mixing with the peanut butter and gochujang)
• 0.5 tbsp olive oil (Or neutral oil)
• 2 green onions (Whites and greens separated; finely sliced. Reserve some green tops for serving.)
• salt (A pinch)
• 50 g mushrooms
• 2 garlic (Cloves, minced)
• 1.5 cup water (For the broth)
• 0.5 tbsp sesame oil (For the broth)
• 1 serving noodles (The author used ramen noodles; amount by serving size was not specified)
• 454 g tofu (Crumbled; one-quarter of a 454 g block)
• 0.5 tbsp soy sauce (For the crispy tofu crumbles)
• 1 tsp sesame oil (For the crispy tofu crumbles)
• chili oil (For serving, mentioned in the transcript; amount unspecified)

Steps

1. 1

   Finely slice the green onions, keeping the white and green portions separate. Mince the garlic, slice the mushrooms, and crumble the tofu.

2. 2

   In a small bowl, mix the peanut butter, gochujang, soy sauce, and hot water until smooth and creamy. Set this peanut-gochujang mixture aside.

3. 3

   Heat the olive oil in a pot. Add the sliced green onion whites, minced garlic, and mushrooms, then fry the aromatics and mushrooms until fragrant and softened. Season with a pinch of salt.

4. 4

   Add 1.5 cups water to the pot and bring the broth to a simmer.

5. 5

   Pour the peanut-gochujang mixture into the simmering broth and stir to combine. Add the sesame oil and some of the sliced green onion tops.

6. 6

   Prepare the ramen or other noodles according to their package directions, then place them in a serving bowl.

7. 7

   Cook the crumbled tofu with the soy sauce and sesame oil until the crumbles are crispy. The source does not specify the cooking vessel, temperature, or exact cooking time.

8. 8

   Ladle the peanut-gochujang broth over the noodles. Top with the crispy tofu crumbles, chili oil, and the reserved green onion tops, then serve immediately.

Notes

The post provides the ingredients but not the full detailed method. The transcript indicates that the aromatics and mushrooms are fried, water and the peanut-gochujang mixture are added, and the soup is served over noodles with crispy tofu, chili oil, and green onion. The noodle quantity, tofu cooking temperature, and exact cooking times are unspecified.

Nutrition per serving

• main
• soup
• noodles
• ramen
• vegan
• vegetarian
• quick
• spicy