Soy-Free Spicy Ramyeon
Dive into bold flavors with this Soy-Free Spicy Ramyeon recipe, a satisfying twist on traditional Korean ramyeon that’s perfect for those seeking soy-free options. Featuring tender ramen noodles simmered in a rich, aromatic broth made with vegetable stock, gochugaru, sesame oil, and a soy-free fish sauce substitute, this dish combines heat and depth in every spoonful. Fresh vegetables like bok choy, daikon radish, and julienned carrots add vibrant texture and nutritional balance, while scallions and nori strips provide the perfect garnish for a pop of umami. Ready in just 35 minutes, this quick and easy ramyeon recipe is perfect for weeknight dinners or when you crave authentic Korean comfort food without soy. Serve with optional soft-boiled eggs for extra indulgence and enjoy a spicy, hearty meal that hits all the right notes!
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Recipe Information
Ingredients
- 200 grams ramen noodles (soy-free, preferably rice-based or wheat-based)
- 4 cups vegetable broth
- 2 tablespoons gochugaru (Korean red chili flakes)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon pure sesame oil
- 1 teaspoon rice vinegar
- 2 teaspoons fish sauce substitute (soy-free; made with coconut aminos or store-bought)
- 1 cup daikon radish, thinly sliced
- 2 cups bok choy, chopped
- 1 cup carrot, julienned
- 2 scallions, thinly sliced
- 2 soft-boiled egg (optional)
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 nori sheets, sliced into small strips (for garnish)
Instructions
Cook the ramen noodles according to package instructions, drain, and set aside.
In a large pot over medium heat, add the sesame oil. Once heated, stir in the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
Add the gochugaru and stir for 30 seconds to release its flavors. Be careful not to burn it.
Pour in the vegetable broth and bring to a boil.
Once boiling, lower the heat to a simmer and add the rice vinegar, fish sauce substitute, sea salt, and black pepper. Stir well to combine.
Add the daikon radish, bok choy, and carrots to the pot. Simmer for 5-7 minutes until the vegetables are tender but still crisp.
Divide the cooked ramen noodles into serving bowls.
Ladle the broth and vegetables over the noodles.
Top each bowl with sliced scallions, optional soft-boiled egg halves, and nori strips.
Serve immediately and enjoy your soy-free spicy ramyeon!
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 7186 mg | 312% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 42.4 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 696 mg | 54% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4412 mg | 94% | |
*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.
