Vegan Pork Ramen
Elevate your ramen game with this bold and flavorful Vegan Pork Ramen recipe, a plant-based twist on a comforting classic. Featuring tender, shredded young green jackfruit marinated in soy sauce, maple syrup, and smoked paprika, this dish delivers the savory depth of traditional pork ramen without compromising on taste. Simmered with fragrant garlic, fresh ginger, miso paste, and dried shiitake mushrooms, the rich vegetable broth is perfectly balanced. Served with vegan ramen noodles, vibrant baby spinach, and garnished with green onions, nori strips, and sesame seeds, every bowl is a feast for the senses. Ready in under an hour, this hearty vegan ramen is a must-try for anyone craving a wholesome, umami-packed meal. Perfect for weeknight dinners or cozy evenings, this recipe brings the best of comfort food and plant-based goodness together beautifully.
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Recipe Information
Ingredients
- 1 can Canned young green jackfruit
- 3 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Smoked paprika
- 2 tablespoons Sesame oil
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 6 cups Vegetable broth
- 2 tablespoons Miso paste
- 1 cup Dried shitake mushrooms
- 4 servings Ramen noodles (vegan)
- 2 cups Baby spinach
- 3 Green onions
- 1 sheet Nori sheets
- 1 tablespoon Sesame seeds
Instructions
Drain the canned jackfruit and rinse well. Use your hands or a fork to shred the jackfruit pieces.
In a bowl, combine the shredded jackfruit with soy sauce, maple syrup, and smoked paprika. Allow it to marinate for at least 10 minutes.
Heat sesame oil in a large pot over medium heat. Add minced garlic and freshly grated ginger, sauté for 1 minute until fragrant.
Add the marinated jackfruit to the pot and cook for about 5-7 minutes until it begins to brown and become slightly crispy.
Pour the vegetable broth into the pot along with the miso paste. Whisk until the miso paste is incorporated.
Add the dried shitake mushrooms to the broth and allow the mixture to simmer for 20 minutes to develop the flavors.
Meanwhile, cook the vegan ramen noodles according to the package instructions. Once cooked, drain and set aside.
Chop the green onions and cut the nori sheet into strips.
To serve, divide the cooked ramen noodles into bowls, ladle the hot broth over the noodles, and top with the jackfruit 'pork', baby spinach, green onions, and a few strips of nori.
Sprinkle sesame seeds over each bowl for garnish and serve immediately.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 143 mg | 11% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1684 mg | 36% | |
*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.
