Vegetarian Chicken Ramen Noodles
Discover the ultimate comfort food with this Vegetarian Chicken Ramen Noodles recipe—a vibrant, plant-based twist on the classic ramen bowl. Packed with mouthwatering flavors, it features a rich, umami-infused vegetable broth simmered with garlic, ginger, and soy sauce, alongside tender ramen noodles and savory plant-based chicken chunks. Fresh veggies like spinach, julienned carrots, and sliced red bell peppers add color, texture, and a burst of nutrients, while toasted sesame seeds and green onions bring the perfect finishing touch. Ready in just 40 minutes, this hearty and wholesome ramen dish is ideal for a cozy weeknight dinner or impressing guests. Customize with a drizzle of sriracha to crank up the spice—perfect for vegetarian and vegan ramen lovers alike!
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Recipe Information
Ingredients
- 6 cups Vegetable broth
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 cup Dried shiitake mushrooms
- 8 ounces Ramen noodles
- 8 ounces Plant-based chicken chunks
- 2 cups Spinach leaves
- 4 Green onions, chopped
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 2 tablespoons Toasted sesame seeds
- 1 teaspoon Sriracha (optional)
Instructions
In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 2 minutes until fragrant.
Add the vegetable broth, soy sauce, and dried shiitake mushrooms to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes to allow the flavors to meld.
While the broth is simmering, in a separate pan, heat the remaining tablespoon of sesame oil over medium heat. Add the plant-based chicken chunks and cook until browned and heated through, about 5 minutes. Set aside.
Add the ramen noodles to the simmering broth and cook according to the package instructions, usually around 3-5 minutes, until just tender.
Add the spinach leaves to the pot and stir until wilted.
Divide the ramen noodles and broth among 4 bowls.
Top each bowl with the cooked plant-based chicken chunks, green onions, julienned carrot, and red bell pepper.
Garnish with toasted sesame seeds and drizzle with sriracha if desired.
Serve hot and enjoy your homemade vegetarian chicken ramen noodles!
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10237 mg | 445% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 38.1 g | ||
| Protein | 102.5 g | 205% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 552 mg | 42% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 5410 mg | 115% | |
*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.
