Vegetarian Spicy Chicken Ramen
Elevate your ramen game with this vibrant and comforting Vegetarian Spicy Chicken Ramen recipe! Packed with hearty ramen noodles and savory plant-based chicken strips, this dish is simmered in a rich, flavorful broth made from vegetable stock, miso paste, and a kick of sriracha or chili paste for that signature spice. Fresh ingredients like bok choy, shiitake mushrooms, and scallions add layers of texture and nourishment, while optional toppings like soft-boiled eggs, toasted sesame seeds, and red pepper flakes let you customize your bowl. Whether you're craving a cozy meal or looking to enjoy a plant-based twist on classic spicy chicken ramen, this recipe is ready in just 40 minutes and is perfect for satisfying your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz ramen noodles
- 8 oz plant-based chicken strips
- 6 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp sriracha or chili paste
- 2 tbsp miso paste
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 bok choy, halved
- 1 cup shiitake mushrooms, sliced
- 2 scallions, thinly sliced
- 2 soft-boiled eggs (optional for vegetarians)
- 1 tbsp toasted sesame seeds
- 0.5 tsp crushed red pepper flakes (optional)
- 2 cups water
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring until fragrant, about 1 minute.
Stir in the miso paste, sriracha or chili paste, and soy sauce. Cook for another 1-2 minutes to develop flavors.
Pour in the vegetable broth and water, and bring the mixture to a boil. Reduce the heat to a simmer.
Add the sliced shiitake mushrooms and halved bok choy. Simmer for 10 minutes, or until the vegetables are tender.
Meanwhile, prepare the ramen noodles according to the package instructions. Drain and set aside.
In a separate skillet, cook the plant-based chicken strips over medium heat until golden brown and heated through, about 4-5 minutes. Season with salt and black pepper.
To assemble, divide the cooked ramen noodles into four bowls. Ladle the hot broth and vegetables over the noodles.
Top with the cooked plant-based chicken strips, sliced scallions, toasted sesame seeds, and optional soft-boiled eggs or red pepper flakes for extra heat.
Serve immediately and enjoy your Vegetarian Spicy Chicken Ramen!
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 10832 mg | 471% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 43.8 g | ||
| Protein | 128.2 g | 256% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 681 mg | 52% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4739 mg | 101% | |
*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.
