Vegetarian Spicy Ramyeon
Satisfy your cravings for bold, warming flavors with this Vegetarian Spicy Ramyeon—a plant-based twist on the classic Korean comfort food. Packed with vibrant vegetables like shiitake mushrooms, bok choy, and carrots, this dish features a flavorful broth infused with gochujang, soy sauce, garlic, and ginger. Cubed tofu adds protein, while a finishing touch of sesame seeds and sliced green onions provide texture and freshness. Perfect for spice lovers, this quick and hearty recipe is ready in just 35 minutes, making it an ideal weeknight meal. Whether you're a ramen enthusiast or exploring vegetarian recipes with a kick, this vegetarian spicy ramyeon is sure to become a favorite.
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Recipe Information
Ingredients
- 2 packs ramen noodles (vegetarian-friendly, no animal products in seasoning)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 4 cups vegetable broth
- 1 cup firm tofu, cubed
- 1 cup shiitake mushrooms, sliced
- 2 cups bok choy, roughly chopped
- 1 medium carrot, julienned
- 3 stalks green onions, sliced
- 1 small red chili pepper, sliced (optional for extra heat)
- 1 teaspoon sesame seeds (for garnish)
Instructions
Heat the sesame oil in a large saucepan over medium heat.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the gochujang and soy sauce, cooking for another 30 seconds to blend the flavors.
Pour in the vegetable broth and bring to a boil.
Lower the heat to a simmer and add the shiitake mushrooms, bok choy, tofu, and carrots. Cook for 5-7 minutes until the vegetables are tender.
In the meantime, cook the ramen noodles in a separate pot according to package instructions. Drain and set aside.
Add the cooked noodles to the soup base and stir gently to combine.
Divide the ramyeon between serving bowls. Garnish with green onions, red chili slices (if using), and sesame seeds.
Serve immediately and enjoy your spicy vegetarian ramyeon!
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7320 mg | 318% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 36.7 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2128 mg | 164% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4060 mg | 86% | |
*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.
