Soy-Free Spicy Korean Ramen
Experience bold, mouthwatering flavors with this Soy-Free Spicy Korean Ramen, a perfect alternative for anyone avoiding soy-based ingredients. This vibrant dish combines the smoky heat of gochugaru with aromatic garlic and ginger, creating a dynamic broth enhanced by coconut aminos—a soy-free substitute for traditional soy sauce. Packed with fresh, colorful vegetables like julienned carrots, zucchini, and baby spinach, this ramen offers a nutritious twist while maintaining its rich, spicy essence. Quick to prepare in under 35 minutes, it's ideal for weeknight dinners. Customize the topping with soft-boiled eggs for a hearty finish or keep it vegan as a light yet satisfying meal. Perfect for those craving Korean-inspired comfort food without compromise, this dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 tablespoons Sesame oil
- 4 cloves Garlic, minced
- 2 teaspoons Ginger, minced
- 1.5 tablespoons Gochugaru (Korean red chili flakes)
- 4 cups Vegetable broth
- 3 tablespoons Coconut aminos (soy-free substitute for soy sauce)
- 1 teaspoon Brown sugar
- 1 teaspoon Rice vinegar
- 9 ounces Ramen noodles (soy-free, check packaging for allergens)
- 1 medium Carrot, julienned
- 1 small Zucchini, julienned
- 2 stalks Green onion, chopped
- 2 cups Baby spinach
- 2 pieces Soft-boiled eggs (optional, omit for vegan)
- 1 teaspoon Toasted sesame seeds
Instructions
In a large pot, heat the sesame oil over medium heat.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the gochugaru and cook for 30 seconds to bloom the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat to a simmer and stir in the coconut aminos, brown sugar, and rice vinegar. Let the broth simmer for 5 minutes to develop the flavors.
While the broth is simmering, prepare the ramen noodles according to the package instructions. Drain and set aside.
Add the julienned carrot and zucchini to the broth and cook for 2-3 minutes until slightly tender.
Divide the cooked ramen noodles between two bowls. Ladle the hot broth and vegetables over the noodles.
Top each bowl with baby spinach, chopped green onions, sesame seeds, and soft-boiled eggs, if desired.
Serve immediately and enjoy your spicy, soy-free Korean ramen!
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 7782 mg | 338% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 41.5 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 410 mg | 32% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2983 mg | 63% | |
*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.
