Ingredients
Scale
- 3ramen noodle cakes, about7.5 ouncestotal
- 16to20frozen dumplings
- 2 cupssliced mushrooms
- 2 cupsbaby spinach
- 5 cupswater, chicken broth, or vegetable broth
- ½ cupsoy sauce or tamari
- 1to2tablespoons gochujang or sriracha
- 6cloves garlic, finely minced
- 1 tablespoonsesame oil
- 1 tablespoonsugar
- Chopped green onions for garnish
- Sesame seeds for garnish
- Chili oil for garnish
Instructions
- Preheat the oven
- Set your oven to 350°F and choose a deep ovenproof dish, about 9 by 13 inches in size.
- Make the sauce
- In the baking dish, combine gochujang, minced garlic, sugar, sesame oil, and soy sauce. Gradually whisk in the broth or water until the mixture is smooth and blended.
- Add the vegetables
- Spread the mushrooms and spinach evenly into the broth mixture and stir gently to coat them well.
- Layer the noodles and dumplings
- Place the ramen cakes flat in the dish and pour the broth over them. Arrange the dumplings around the noodles so that some are slightly submerged and others rest on top.
- Bake covered
- Cover the dish tightly with foil and bake for 20 minutes to allow the noodles and dumplings to begin softening.
- Bake uncovered
- Remove the foil, flip the ramen cakes with tongs or chopsticks, and gently break them apart if tender. Return the dish to the oven and bake uncovered for another 10 to 20 minutes, depending on how quickly the noodles and dumplings cook.
- Finish and serve
- When everything is fully cooked and the broth has thickened slightly, remove from the oven. Garnish with green onions, sesame seeds, and a drizzle of chili oil. Serve hot and enjoy the comforting flavors.