Vegan Spicy Beef Ramyeon
Experience the bold and satisfying flavors of Vegan Spicy Beef Ramyeon, a plant-based twist on the classic Korean noodle soup that will delight your taste buds. This recipe combines rich vegetable broth with gochujang and gochugaru for a deep, spicy kick, complemented by tender ramen noodles and savory plant-based ground "beef" crumbles. Infused with garlic, ginger, and a touch of toasted sesame oil, each bowl is brimming with umami goodness and fresh vegetables like earthy mushrooms and vibrant baby spinach. Perfect for a quick and cozy meal, this vegan ramen recipe is ready in just 35 minutes and can be customized with garnishes like green onions, cilantro, and sesame seeds for added flair. Whether you're craving comfort food or exploring plant-based Korean cuisine, this spicy noodle soup is sure to impress!
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Recipe Information
Ingredients
- 2 packs Vegan ramen noodles
- 4 cups Vegetable broth
- 1 cup Plant-based ground 'beef'
- 3 tablespoons Soy sauce
- 2 teaspoons Gochugaru (Korean red chili flakes)
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Toasted sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 cup Mushrooms, sliced (e.g., shiitake or cremini)
- 2 cups Baby spinach
- 2 stalks Green onions, sliced
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 tablespoon Neutral oil (e.g., avocado or vegetable oil)
- 2 cups Water
Instructions
Heat a large pot over medium heat and add the neutral oil. Once hot, add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Add the sliced mushrooms and cook for 3-4 minutes until softened.
Stir in the gochujang and gochugaru, cooking for another minute until the paste is evenly distributed and aromatic.
Pour in the vegetable broth and water, then add the soy sauce. Bring to a simmer over medium heat.
In a small pan, quickly cook the plant-based ground 'beef' crumbles in a teaspoon of sesame oil over medium heat for 3-4 minutes until lightly browned. Set aside.
Once the broth is simmering, add the vegan ramen noodles to the pot and cook according to the package instructions (usually 3-4 minutes).
In the last 1-2 minutes of cooking, add the baby spinach to the broth to wilt.
Divide the noodles and broth evenly into two serving bowls. Top each bowl with the cooked plant-based 'beef' crumbles.
Garnish with sliced green onions, fresh cilantro, and sesame seeds, if desired. Drizzle a bit of toasted sesame oil over the top for added richness.
Serve immediately while hot and enjoy!
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8001 mg | 348% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 27.6 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 482 mg | 37% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3441 mg | 73% | |
*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.
