Vegan Chicken Ramen Noodles
Dive into the ultimate comfort food with this Vegan Chicken Ramen Noodles recipe—an irresistible plant-based twist on the classic Japanese dish. Featuring tender vegan "chicken" strips, hearty ramen noodles, and a rich, umami-packed vegetable broth infused with soy sauce, miso paste, and the warming zest of fresh ginger and garlic, this bowl is bursting with flavor. Loaded with fresh, colorful vegetables like shiitake mushrooms, baby spinach, and carrots, it’s as nourishing as it is satisfying. Gluten-free adaptations are simple, ensuring everyone can enjoy. Perfectly garnished with sliced green onions, nori strips, a squeeze of lime, and a drizzle of optional sriracha, this recipe is a quick and wholesome way to elevate your ramen game. Ready in just 40 minutes, it’s the ultimate plant-based comfort food for busy weeknights or cozy weekends!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Vegan 'chicken' strips
- 200 grams Ramen noodles (gluten-free if necessary)
- 4 cups Vegetable broth
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger, grated
- 3 Garlic cloves, minced
- 3 Green onions, sliced
- 1 medium Carrot, julienned
- 150 grams Shiitake mushrooms, sliced
- 1 cup Baby spinach
- 2 tablespoons Miso paste (white or yellow)
- 1 Nori sheets, cut into strips
- 1 Lime, halved
- 1 tablespoon Sriracha (optional)
Directions
Step 1
Heat the sesame oil in a large pot over medium heat. Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant.
Step 2
Add the vegetable broth to the pot, bring to a simmer, and stir in the soy sauce.
Step 3
In a separate pan, cook the vegan 'chicken' strips according to the package instructions until golden brown. Set aside.
Step 4
Add the shiitake mushrooms and julienned carrot to the simmering broth. Allow them to cook for about 5 minutes, or until the mushrooms are tender.
Step 5
In a small bowl, mix the miso paste with a small amount of hot vegetable broth until it dissolves, then add it back into the pot.
Step 6
Add the ramen noodles to the pot and cook according to the package instructions, usually 3-5 minutes, until they are soft and tender.
Step 7
Stir in the baby spinach and allow it to wilt in the hot broth.
Step 8
Divide the cooked ramen noodles and broth among four bowls. Top each bowl with the cooked vegan 'chicken' strips, sliced green onions, and nori strips.
Step 9
Squeeze fresh lime juice over each bowl and add a dash of sriracha for heat, if desired.
Step 10
Serve immediately while hot and enjoy your vegan chicken ramen noodle soup!
Nutrition Facts
| Serving size | (1781.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1708.3 |
| Total Fat 49.7g | 0% |
| Saturated Fat 9.9g | 0% |
| Polyunsaturated Fat 8.8g | |
| Cholesterol 0mg | 0% |
| Sodium 8457.6mg | 0% |
| Total Carbohydrate 243.4g | 0% |
| Dietary Fiber 32.8g | 0% |
| Total Sugars 33.9g | |
| Protein 86.4g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 441.7mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 3498.5mg | 0% |
Source of Calories