Vegan Spicy Ramen

Dive into a bowl of flavorful comfort with this Vegan Spicy Ramen, a plant-based twist on the classic Japanese dish that’s bursting with bold, savory goodness. This recipe marries the umami-rich depth of miso paste, soy sauce, and shiitake mushrooms with the fiery kick of sriracha, creating a perfectly balanced broth that’s velvety thanks to a splash of plant-based milk. Tender ramen noodles, crispy tofu, and vibrant veggies like baby spinach and corn make this dish a hearty, nutritious meal that’s ready in just 35 minutes. Garnished with sesame seeds, nori strips, and a squeeze of lime, this ramen is a feast for both the eyes and the taste buds. Perfect for those craving a cozy, spicy vegan dinner, this recipe is a must-try for food lovers everywhere! Keywords: Vegan Spicy Ramen, plant-based ramen, spicy vegan soup, vegan comfort food, quick vegan dinner.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 tablespoon Sesame oil
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 4 Green onions, sliced (white parts for broth, green parts for garnish)
• 2 tablespoons Miso paste
• 3 tablespoons Soy sauce (ensure it's gluten-free if necessary)
• 1.5 tablespoons Sriracha or chili paste
• 6 cups Vegetable broth
• 1 cup Unsweetened plant-based milk (e.g., almond, soy, or oat milk)
• 4 blocks Dry ramen noodles (vegan, check package for confirmation)
• 1 block Tofu, extra firm, cubed
• 2 cups Baby spinach
• 0.5 cup Corn kernels
• 1 cup Shiitake mushrooms, sliced
• 1 tablespoon Sesame seeds
• 2 Nori sheets, cut into strips
• 1 Lime, cut into wedges

Directions

Step 1

Heat a large pot over medium heat and add sesame oil.

Step 2

Once the oil is hot, add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 2-3 minutes until aromatic.

Step 3

Stir in the miso paste, soy sauce, and sriracha or chili paste. Cook for another minute to meld the flavors.

Step 4

Pour in the vegetable broth and bring it to a gentle simmer. Whisk to ensure the miso paste is fully dissolved.

Step 5

Add the plant-based milk and stir well to combine. Let the broth simmer on low heat while you prepare the rest of the ingredients.

Step 6

In a separate pan, cook the tofu cubes over medium heat until golden and crispy on all sides. Set aside.

Step 7

Add the dry ramen noodles to the broth and cook according to the package instructions, usually about 4-5 minutes.

Step 8

In the last 2 minutes of cooking, add the shiitake mushrooms, baby spinach, and corn kernels to the pot.

Step 9

Once the noodles are tender and the vegetables are cooked, ladle the ramen into bowls.

Step 10

Top each bowl with crispy tofu, green onion (green parts), sesame seeds, nori strips, and a lime wedge.

Step 11

Serve hot and enjoy your Vegan Spicy Ramen!

Nutrition Facts

Serving size	(2841.1g)

Amount per serving	% Daily Value*
Calories	2959.9

Total Fat 113.6g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 12.2g
Cholesterol 0mg	0%
Sodium 13136.3mg	0%
Total Carbohydrate 384.8g	0%
Dietary Fiber 46.1g	0%
Total Sugars 49.8g
Protein 117.6g	0%

Vitamin D 136.0IU	0%
Calcium 2422.3mg	0%
Iron 35.4mg	0%
Potassium 5348.8mg	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: 33.7%

Protein: 15.5%

Carbs: 50.8%