Vegan Chicken Ramen Noodles
Indulge in the cozy, soul-warming embrace of **Vegan Chicken Ramen Noodles**, a plant-based twist on the classic comfort food. Packed with savory flavors from a rich vegetable broth infused with miso, soy sauce, fresh ginger, and garlic, this ramen delivers an umami punch in every spoonful. Featuring tender ramen noodles, hearty shiitake mushrooms, vibrant carrots, a touch of wilted spinach, and golden vegan ‘chicken’ strips, this recipe is a symphony of texture and taste. Garnished with sliced green onions, strips of nori, a squeeze of fresh lime, and a dash of sriracha for optional heat, this wholesome one-pot meal is perfect for vegans and noodle lovers alike. Ready in just 40 minutes, it’s an easy, customizable dish that’s gluten-free friendly and utterly satisfying. Whether you’re craving a cozy dinner or a flavorful meal prep option, this vegan ramen will not disappoint!
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Recipe Information
Ingredients
- 200 grams Vegan 'chicken' strips
- 200 grams Ramen noodles (gluten-free if necessary)
- 4 cups Vegetable broth
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger, grated
- 3 Garlic cloves, minced
- 3 Green onions, sliced
- 1 medium Carrot, julienned
- 150 grams Shiitake mushrooms, sliced
- 1 cup Baby spinach
- 2 tablespoons Miso paste (white or yellow)
- 1 Nori sheets, cut into strips
- 1 Lime, halved
- 1 tablespoon Sriracha (optional)
Instructions
Heat the sesame oil in a large pot over medium heat. Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.
Add the vegetable broth to the pot, bring to a simmer, and stir in the soy sauce.
In a separate pan, cook the vegan 'chicken' strips according to the package instructions until golden brown. Set aside.
Add the shiitake mushrooms and julienned carrot to the simmering broth. Allow them to cook for about 5 minutes, or until the mushrooms are tender.
In a small bowl, mix the miso paste with a small amount of hot vegetable broth until it dissolves, then add it back into the pot.
Add the ramen noodles to the pot and cook according to the package instructions, usually 3-5 minutes, until they are soft and tender.
Stir in the baby spinach and allow it to wilt in the hot broth.
Divide the cooked ramen noodles and broth among four bowls. Top each bowl with the cooked vegan 'chicken' strips, sliced green onions, and nori strips.
Squeeze fresh lime juice over each bowl and add a dash of sriracha for heat, if desired.
Serve immediately while hot and enjoy your vegan chicken ramen noodle soup!
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8458 mg | 368% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 33.9 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 442 mg | 34% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3498 mg | 74% | |
*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.
