Vegan Spicy Pork Ramen
Indulge in the bold and comforting flavors of Vegan Spicy Pork Ramen, a plant-based twist on a classic favorite. This dish combines tender soy curls, infused with tamari and maple syrup, with a rich and creamy miso broth spiked with sriracha and sesame oil for a spicy kick. Hearty ramen noodles serve as the base, topped with sautéed bok choy, shiitake mushrooms, and optional pops of sweetness from corn and nori strips for added texture and taste. Ready in under 40 minutes, this vibrant vegan recipe is perfect for cozy dinners or impressing guests with an Asian-inspired meal. Transform your weeknight routine into a flavorful feast with this umami-packed ramen!
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Recipe Information
Ingredients
- 1 cup soy curls
- 6 cups low-sodium vegetable broth
- 1 cup unsweetened plant-based milk
- 2 tablespoons miso paste
- 2 tablespoons tamari or soy sauce (gluten-free tamari if needed)
- 1 tablespoon sriracha
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 tablespoon neutral cooking oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 green onions, sliced (white and green parts separated)
- 1 teaspoon ground chili (such as crushed red pepper or gochugaru)
- 1 teaspoon smoked paprika
- 1 teaspoon maple syrup
- 9 ounces ramen noodles (vegan-friendly)
- 2 heads bok choy, sliced in halves or quarters
- 1 cup shiitake mushrooms, sliced
- 1 cup corn kernels (optional)
- 1 nori sheets, cut into small strips (optional)
Instructions
Rehydrate the soy curls by soaking them in warm water for 10 minutes. Drain, squeeze out excess liquid, and chop into smaller pieces to resemble crumbles.
In a large pot, heat the neutral cooking oil over medium heat. Add the minced garlic, ginger, and the white parts of the green onions. Sauté for 2-3 minutes or until fragrant.
Stir in the ground chili, smoked paprika, and toasted sesame seeds. Cook for an additional minute.
Add the soy curls to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned. Drizzle with tamari and maple syrup for added flavor. Remove from the pot and set aside.
In the same pot, add sesame oil and briefly sauté the shiitake mushrooms and bok choy for 3-4 minutes until softened. Remove and set aside.
Pour the vegetable broth and plant-based milk into the pot. Whisk in the miso paste until fully dissolved. Add tamari and sriracha for seasoning. Allow the broth to simmer for 10 minutes.
While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
Assemble the bowls: Divide the noodles evenly among four bowls. Ladle the hot broth over the noodles.
Top with the sautéed soy curls, bok choy, mushrooms, and optional corn or nori strips. Garnish with the green parts of the sliced green onions.
Serve immediately and enjoy your Vegan Spicy Pork Ramen while it’s hot!
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9422 mg | 410% | |
| Total Carbohydrate | 317.3 g | 115% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 47.5 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1314 mg | 101% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 5947 mg | 127% | |
*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.
