Dairy-Free Spicy Ramen
Warm your soul with this bold and flavorful Dairy-Free Spicy Ramen, a plant-based comfort food that’s perfect for any time of year. This quick and easy recipe combines silky coconut milk, umami-rich shiitake mushrooms, and a kick of red chili paste for a creamy, broth-based noodle soup with just the right amount of heat. Fresh baby spinach, crisp julienned carrots, and aromatic garlic and ginger elevate this ramen into a wholesome and vibrant dish. Ready in just 35 minutes, this dairy-free ramen is a satisfying meal that’s perfect for weeknight dinners or impressing guests. Garnish with lime, green onions, and toasted sesame seeds for a restaurant-quality finish, and enjoy a bowl that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium, diced white onion
- 4 cloves, minced garlic
- 1 tablespoon, minced ginger
- 2 tablespoons red chili paste
- 3 tablespoons soy sauce
- 6 cups vegetable broth
- 1 cup coconut milk (unsweetened, full fat)
- 2 teaspoons toasted sesame oil
- 4 packs or servings ramen noodles (dried or fresh, ensure dairy-free)
- 1 cup, sliced shiitake mushrooms
- 2 cups baby spinach
- 1 large, julienned carrot
- 3 stalks, sliced green onions
- 1 teaspoon (optional, for extra heat) red chili flakes
- 1 medium, cut into wedges lime
- 1 tablespoon (optional, for garnish) sesame seeds
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion, and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the red chili paste, and stir for 1 minute to combine and release its aroma.
Pour in the vegetable broth, soy sauce, and coconut milk. Stir well and bring the mixture to a gentle simmer.
Add the toasted sesame oil and shiitake mushrooms to the broth, and cook for 5-7 minutes.
While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
Add the baby spinach and julienned carrots to the broth, and let them wilt for 1-2 minutes.
Divide the cooked noodles evenly between four serving bowls.
Ladle the spicy broth and vegetables over the noodles in each bowl.
Top each bowl with sliced green onions, a sprinkle of red chili flakes (if desired), and sesame seeds for garnish.
Serve with lime wedges on the side for a fresh squeeze of citrus before eating. Enjoy immediately!
Nutrition Facts
Calories |
3189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 23.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10473 mg | 455% | |
| Total Carbohydrate | 369.6 g | 134% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 50.8 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 525 mg | 40% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 4760 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
