Vegan Spicy Korean Ramen
Dive into the vibrant world of bold flavors with this Vegan Spicy Korean Ramen recipe! Perfectly balancing heat, richness, and umami, this plant-based delight features a creamy, spicy broth infused with garlic, ginger, and gochujang—Korean chili paste that brings authentic spice to the table. A medley of fresh veggies like bok choy, shiitake mushrooms, and julienned carrots enhance the wholesome factor, while cubes of tofu add satisfying protein. Cooked ramen noodles soak up the delicious broth, creating a hearty bowl that’s perfect for chilly evenings or adventurous taste buds. Garnished with scallions and toasted sesame seeds, this dish is a feast for both the eyes and the palate. Quick to prepare in under 35 minutes, it's a convenient, flavorful, and entirely vegan dinner idea that easily adapts for gluten-free lifestyles.
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Recipe Information
Ingredients
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons Soy sauce (use gluten-free if necessary)
- 1 tablespoon Rice vinegar
- 4 cups Vegetable broth
- 0.5 cup Plant-based milk (unsweetened, such as soy or oat milk)
- 8 ounces Ramen noodles (ensure vegan and gluten-free if needed)
- 1 cup Shiitake mushrooms, sliced
- 2 small heads Bok choy, halved or quartered
- 1 medium Carrot, julienned
- 3 stalks Scallions, sliced thinly
- 1 block Tofu, cubed (firm or extra firm)
- 1 tablespoon Sesame seeds, toasted
Instructions
Heat sesame oil in a large pot over medium heat.
Add minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in gochujang, soy sauce, and rice vinegar, and cook for another minute.
Pour in vegetable broth and bring to a simmer.
Add the plant-based milk and stir well to create a creamy broth.
Lower the heat, and add the sliced shiitake mushrooms, bok choy, carrot, and cubed tofu. Simmer for 8-10 minutes until the vegetables are tender.
In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
Divide the cooked noodles into serving bowls and ladle the broth and vegetables over the top.
Garnish with scallions and toasted sesame seeds before serving.
Serve hot and enjoy your spicy, flavorful vegan Korean ramen!
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7699 mg | 335% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 39.0 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 3759 mg | 289% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5317 mg | 113% | |
*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.
