Vegan Spicy Ramen
Warm up with a comforting bowl of Vegan Spicy Ramen, a plant-based twist on the classic Japanese noodle soup that’s packed with bold flavors and nutritious ingredients. This irresistible recipe features a rich, umami-packed broth made with miso paste, soy sauce, and a spicy kick of sriracha, complemented by the creamy addition of unsweetened plant-based milk. Perfectly cooked ramen noodles are paired with crispy tofu, shiitake mushrooms, baby spinach, and sweet corn kernels to create a vibrant medley of textures. Garnished with nori strips, sesame seeds, fresh green onions, and a squeeze of lime, this dish is not only visually stunning but also brimming with taste. Quick and easy to prepare in under 35 minutes, this spicy vegan ramen is ideal for cozy dinners or impressing guests with a healthier take on comfort food.
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Recipe Information
Ingredients
- 1 tablespoon Sesame oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 4 Green onions, sliced (white parts for broth, green parts for garnish)
- 2 tablespoons Miso paste
- 3 tablespoons Soy sauce (ensure it's gluten-free if necessary)
- 1.5 tablespoons Sriracha or chili paste
- 6 cups Vegetable broth
- 1 cup Unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 4 blocks Dry ramen noodles (vegan, check package for confirmation)
- 1 block Tofu, extra firm, cubed
- 2 cups Baby spinach
- 0.5 cup Corn kernels
- 1 cup Shiitake mushrooms, sliced
- 1 tablespoon Sesame seeds
- 2 Nori sheets, cut into strips
- 1 Lime, cut into wedges
Instructions
Heat a large pot over medium heat and add sesame oil.
Once the oil is hot, add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 2-3 minutes until aromatic.
Stir in the miso paste, soy sauce, and sriracha or chili paste. Cook for another minute to meld the flavors.
Pour in the vegetable broth and bring it to a gentle simmer. Whisk to ensure the miso paste is fully dissolved.
Add the plant-based milk and stir well to combine. Let the broth simmer on low heat while you prepare the rest of the ingredients.
In a separate pan, cook the tofu cubes over medium heat until golden and crispy on all sides. Set aside.
Add the dry ramen noodles to the broth and cook according to the package instructions, usually about 4-5 minutes.
In the last 2 minutes of cooking, add the shiitake mushrooms, baby spinach, and corn kernels to the pot.
Once the noodles are tender and the vegetables are cooked, ladle the ramen into bowls.
Top each bowl with crispy tofu, green onion (green parts), sesame seeds, nori strips, and a lime wedge.
Serve hot and enjoy your Vegan Spicy Ramen!
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 11.8 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 878 mg | 68% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1387 mg | 30% | |
*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.
