Soy-Free Spicy Korean Ramen

Dive into a bowl of bold and vibrant flavors with this Soy-Free Spicy Korean Ramen, a perfect alternative for anyone avoiding soy without sacrificing authentic taste. This warming dish combines a rich, umami-packed broth made with coconut aminos, gochugaru, and a hint of sweetness from brown sugar, balanced with the tang of rice vinegar. Loaded with fresh vegetables like julienned carrots, zucchini, and tender baby spinach, it's as nourishing as it is comforting. The chewy, soy-free ramen noodles soak up the aromatic broth, while toasted sesame seeds and optional soft-boiled eggs add the perfect finishing touch. Quick to prepare in just 35 minutes, this recipe is ideal for weeknight dinners or a cozy lunch. Whether you're soy-sensitive or simply looking to try a twist on traditional Korean ramen, this spicy, satisfying bowl will not disappoint!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 tablespoons Sesame oil
• 4 cloves Garlic, minced
• 2 teaspoons Ginger, minced
• 1.5 tablespoons Gochugaru (Korean red chili flakes)
• 4 cups Vegetable broth
• 3 tablespoons Coconut aminos (soy-free substitute for soy sauce)
• 1 teaspoon Brown sugar
• 1 teaspoon Rice vinegar
• 9 ounces Ramen noodles (soy-free, check packaging for allergens)
• 1 medium Carrot, julienned
• 1 small Zucchini, julienned
• 2 stalks Green onion, chopped
• 2 cups Baby spinach
• 2 pieces Soft-boiled eggs (optional, omit for vegan)
• 1 teaspoon Toasted sesame seeds

Directions

Step 1

In a large pot, heat the sesame oil over medium heat.

Step 2

Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.

Step 3

Stir in the gochugaru and cook for 30 seconds to bloom the spices.

Step 4

Pour in the vegetable broth and bring the mixture to a boil.

Step 5

Reduce heat to a simmer and stir in the coconut aminos, brown sugar, and rice vinegar. Let the broth simmer for 5 minutes to develop the flavors.

Step 6

While the broth is simmering, prepare the ramen noodles according to the package instructions. Drain and set aside.

Step 7

Add the julienned carrot and zucchini to the broth and cook for 2-3 minutes until slightly tender.

Step 8

Divide the cooked ramen noodles between two bowls. Ladle the hot broth and vegetables over the noodles.

Step 9

Top each bowl with baby spinach, chopped green onions, sesame seeds, and soft-boiled eggs, if desired.

Step 10

Serve immediately and enjoy your spicy, soy-free Korean ramen!

Nutrition Facts

Serving size	(1671.6g)

Amount per serving	% Daily Value*
Calories	2074.9

Total Fat 90.7g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 14.5g
Cholesterol 372mg	0%
Sodium 7781.6mg	0%
Total Carbohydrate 261.7g	0%
Dietary Fiber 26.3g	0%
Total Sugars 41.5g
Protein 58.3g	0%

Vitamin D 88IU	0%
Calcium 410.0mg	0%
Iron 21.4mg	0%
Potassium 2982.7mg	0%

*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.

Source of Calories

Fat: 38.9%

Protein: 11.1%

Carbs: 49.9%