Soy-Free Spicy Ramen
Savor the bold, comforting flavors of this Soy-Free Spicy Ramen, a perfect bowl of plant-based goodness that’s packed with umami and a hint of heat. This recipe swaps traditional soy sauce for coconut aminos, making it a delicious option for those with dietary restrictions, while maintaining that signature savory depth. Aromatic garlic and ginger, tender shiitake mushrooms, and vibrant spinach and carrots come together in a rich vegetable broth, elevated with chili paste and red chili flakes for just the right kick. Finished with lime juice, fresh green onions, and strips of nori, every spoonful is bursting with flavor and texture. Ready in just 30 minutes, this quick and healthy ramen is ideal for cozy nights or an easy meal prep option. Perfectly customizable and naturally gluten-free with the right noodles, this irresistible soy-free ramen delivers all the satisfaction of traditional versions—without compromise!
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 3 tablespoons Coconut aminos (soy-free umami substitute)
- 2 tablespoons Chili paste (e.g., sambal oelek or other soy-free variety)
- 1 tablespoon Sesame oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 cup Shiitake mushrooms, sliced
- 1 cup Carrots, julienned
- 2 cups Baby spinach
- 8 ounces Ramen noodles (check the label to ensure soy-free)
- 1 tablespoon Lime juice
- 2 Green onions, sliced
- 1 Nori sheets (seaweed), cut into strips
- 0.5 teaspoon Red chili flakes
- 1 tablespoon Sesame seeds (optional)
- to taste Salt
Instructions
Heat a large pot over medium heat and add sesame oil.
Sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
Add the shiitake mushrooms and cook for 3-4 minutes until softened.
Pour in the vegetable broth and bring to a simmer.
Stir in coconut aminos, chili paste, and red chili flakes. Let the broth simmer for about 10 minutes to infuse the flavors.
While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside.
Add the julienned carrots and baby spinach to the simmering broth. Cook for 2-3 minutes until the vegetables are tender but still vibrant.
Stir in the lime juice and adjust the seasoning with salt if needed.
Divide the cooked ramen noodles among four bowls and ladle the hot broth and vegetables over the noodles.
Top each bowl with sliced green onions, nori strips, and a sprinkle of sesame seeds if desired.
Serve immediately and enjoy your soy-free spicy ramen!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9658 mg | 420% | |
| Total Carbohydrate | 286.6 g | 104% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 53.0 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 538 mg | 41% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4470 mg | 95% | |
*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.
