Vegan Spicy Ramyeon
Get ready to ignite your taste buds with Vegan Spicy Ramyeon, a plant-based spin on the classic Korean comfort food! This vibrant recipe combines chewy vegan ramen noodles with a bold, flavor-packed broth made from gochujang, soy sauce, and vegetable broth, delivering the perfect balance of heat and umami. It's loaded with fresh, nutrient-rich veggies like baby bok choy, carrots, and shiitake mushrooms, plus protein-packed tofu for a hearty, satisfying meal. Optional vegan kimchi and chili flakes amp up the spice, while fragrant sesame oil and minced ginger elevate the depth of flavor. Topped with a sprinkle of sesame seeds and chopped green onions, this dish is a feast for both the eyes and the palate. Ready in just 35 minutes, it's ideal for a quick, cozy dinner that pairs vibrant flavors with a wholesome vegan twist. Perfect for fans of spicy ramen and Korean cuisine!
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Recipe Information
Ingredients
- 2 packs Dried vegan ramen noodles
- 4 cups Vegetable broth
- 2 tablespoons Gochujang (Korean red chili paste)
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 4 stalks Green onions, chopped (white and green parts separated)
- 1 medium Carrot, julienned
- 2 heads Baby bok choy, halved lengthwise
- 1 cup Shiitake mushrooms, sliced
- 1 cup Firm tofu, cubed
- 0.5 cup Kimchi (optional, ensure vegan)
- 0.5 teaspoon Chili flakes (optional, for extra spice)
- 1 teaspoon Sesame seeds, for garnish
Instructions
In a large pot, heat sesame oil over medium heat.
Add minced garlic, ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
Stir in gochujang and cook for another minute to enhance the flavor.
Add the vegetable broth and soy sauce, and bring the mixture to a boil.
Once boiling, lower the heat to a simmer and add in the julienned carrot, sliced shiitake mushrooms, bok choy, and cubed tofu. Simmer for 5 minutes until the vegetables are tender.
Meanwhile, cook the dried vegan ramen noodles according to package instructions in a separate pot. Drain and set aside.
If using vegan kimchi and chili flakes, add them to the broth and stir well.
Divide the cooked noodles equally into two serving bowls.
Ladle the hot broth and vegetables over the noodles in each bowl.
Garnish with the green parts of the green onions, sesame seeds, and additional chili flakes if desired.
Serve immediately and enjoy your Vegan Spicy Ramyeon!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6672 mg | 290% | |
| Total Carbohydrate | 239.5 g | 87% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 37.8 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2209 mg | 170% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4337 mg | 92% | |
*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.
