Spicy Vegan Ramen Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
39 mins
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Total Time
49 mins
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Servings
4 servings
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Calories
356 kcal
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Course
Main Course, Lunch, Dinner
Spicy Vegan Ramen Recipe
Description
The Spicy Vegan Ramen Recipe begins with sautéing aromatics such as onion, ginger, and garlic in avocado oil to form a fragrant base. Adding vegetable broth, dried shiitake mushrooms, and miso paste creates a deeply flavored broth simmered for 30 minutes. After straining out unneeded vegetables but retaining mushrooms, ramen noodles cook briefly in the broth to soften. Optional toppings like seared tofu and baby bok choy can be added for textural contrast and extra plant-based protein.
This ramen balances savory umami notes from miso and mushrooms with gentle heat, customizable through toppings. The noodles retain a slight firmness due to short cooking time. Texture contrasts come from smooth broth, tender mushrooms, and crisp vegetables when fresh toppings are used. The method of cooking broth ingredients low and slow develops complexity.
The finished ramen can be served as a main meal for lunch or dinner and stores well for leftovers. Removing leafy toppings before refrigerating helps maintain freshness. The broth freezes well, enabling batch preparation. Recommendations include preparing noodles al dente to avoid over-softening during storage.
Drain and press extra-firm tofu before slicing and searing for crisp texture.Sear baby bok choy halves briefly to soften and add charred flavor.Store leftover broth separately and add fresh toppings when reheating for best texture.Freeze the broth in airtight containers for up to 4 months.Cook noodles slightly under done before adding to leftovers to maintain firmness.
Ingredients
- 2 tablespoons avocado oil
- 1 sweet onion cut into wedges, large
- 4 inch ginger sliced, piece
- 6-8 cloves garlic crushed
- 8 cups vegetable broth
- 1 ounce dried shiitake mushrooms
- 3 tablespoons White miso paste or yellow
- 6 ounces ramen noodles read ingredients to make sure they are vegan
- tofu seared bok choy, sweet corn, scallions, jalapenos, shaved carrots, optional topping, seared
Instructions
- Set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
- Pour in the vegetable broth. Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
- Use a skimmer to scoop out all the vegetables. Separate out the mushroom to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
- Add the mushrooms back to the pot, then stir in the ramen noodles. Simmer for 3 minutes to soften.
- Then scoop the ramen into bowls and top with your favorite vegan ramen toppings.
Notes
- Drain extra-firm tofu on paper towels and press to reduce moisture before slicing thin and searing for 1-2 minutes per side to achieve a nice crust.
- Sear halved baby bok choy in the same skillet with a little oil for 1-2 minutes per side until tender with char marks.
- Remove any leafy ingredients like bok choy before refrigerating leftovers; store soup in airtight container up to 3-4 days.
- Prepare ramen noodles al dente to prevent them from becoming too soft when reheated or stored.
- Make broth ahead and freeze in sealed containers for up to 4 months, straining solids and adding mushrooms back before freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 356kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Sodium | 3230mg | 135% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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