Vegan Spicy Chicken Ramen
Transform your dinner routine with this soul-warming Vegan Spicy Chicken Ramen, a plant-based twist on the classic comfort food. This irresistible recipe features tender gluten-free ramen noodles swimming in a creamy, flavorful broth infused with garlic, ginger, miso, and sriracha for a perfect spicy kick. Loaded with hearty plant-based chicken strips, earthy mushrooms, crisp bok choy, and vibrant carrots, it’s a nutrient-packed meal that doesn’t skimp on taste or texture. Finished with a sprinkle of toasted sesame seeds, fresh scallions, and optional nori strips, this ramen comes together in just 35 minutes, making it a quick yet indulgent dinner option. Perfect for cozy evenings or when you're craving a vegan-friendly spicy treat, this dish is sure to satisfy while staying 100% dairy- and meat-free.
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Ingredients
- 8 oz ramen noodles (gluten-free, if needed)
- 8 oz plant-based chicken strips
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (from a can)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp sriracha or chili paste
- 2 tbsp miso paste
- 1 cup mushrooms, sliced
- 2 cups bok choy, chopped
- 1 carrot, julienned
- 3 scallions, sliced
- 1 tsp toasted sesame seeds
- 1 nori sheets, cut into strips (optional)
- 1 lime wedges
Directions
Step 1
Cook the ramen noodles according to the package instructions, drain, and set aside.
Step 2
In a large pot over medium heat, add the sesame oil. Once hot, sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
Step 3
Pour in the vegetable broth and coconut milk. Stir to combine, and bring to a gentle simmer.
Step 4
Add soy sauce, sriracha or chili paste, and miso paste. Whisk until the miso is fully dissolved and set the broth to a low simmer.
Step 5
In a separate skillet, cook the plant-based chicken strips according to package instructions until golden and heated through. Set aside.
Step 6
Add the mushrooms and bok choy to the broth and let them simmer for 5-7 minutes until tender.
Step 7
Divide the cooked noodles into bowls. Ladle the spicy broth and vegetables over the noodles.
Step 8
Top each bowl with plant-based chicken strips, julienned carrot, scallions, toasted sesame seeds, and optional nori strips.
Step 9
Serve immediately with lime wedges for squeezing over the top for added brightness.
Nutrition Facts
| Serving size | (2360.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1988.3 |
| Total Fat 97.6g | 0% |
| Saturated Fat 45.7g | 0% |
| Polyunsaturated Fat 8.7g | |
| Cholesterol 0mg | 0% |
| Sodium 10631.9mg | 0% |
| Total Carbohydrate 195.1g | 0% |
| Dietary Fiber 34.0g | 0% |
| Total Sugars 39.5g | |
| Protein 98.3g | 0% |
| Vitamin D 14IU | 0% |
| Calcium 740.7mg | 0% |
| Iron 23.2mg | 0% |
| Potassium 4487.9mg | 0% |
Source of Calories