Vegetarian Chicken Ramen Noodles

Savor the comforting flavors of our Vegetarian Chicken Ramen Noodles, a plant-based twist on the classic Japanese-inspired dish. This hearty recipe features tender ramen noodles swimming in a rich, umami-packed broth created with vegetable stock, soy sauce, and a hint of sesame oil. Infused with aromatic garlic, fresh ginger, and earthy dried shiitake mushrooms, this dish delivers layers of authentic flavor in every spoonful. Topped with protein-rich plant-based chicken chunks, vibrant julienned carrots, spinach, and sweet red bell peppers, it strikes the perfect balance between nourishing and indulgent. Garnished with toasted sesame seeds and a drizzle of sriracha for a spicy kick, this quick and easy vegetarian ramen comes together in just 40 minutes, making it an ideal weeknight dinner that feels like a restaurant treat. Whether you're a ramen enthusiast or exploring meatless options, this recipe promises to impress!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 cups Vegetable broth
• 3 tablespoons Soy sauce
• 2 tablespoons Sesame oil
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 1 cup Dried shiitake mushrooms
• 8 ounces Ramen noodles
• 8 ounces Plant-based chicken chunks
• 2 cups Spinach leaves
• 4 Green onions, chopped
• 1 Carrot, julienned
• 1 Red bell pepper, thinly sliced
• 2 tablespoons Toasted sesame seeds
• 1 teaspoon Sriracha (optional)

Directions

Step 1

In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 2 minutes until fragrant.

Step 2

Add the vegetable broth, soy sauce, and dried shiitake mushrooms to the pot. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes to allow the flavors to meld.

Step 3

While the broth is simmering, in a separate pan, heat the remaining tablespoon of sesame oil over medium heat. Add the plant-based chicken chunks and cook until browned and heated through, about 5 minutes. Set aside.

Step 4

Add the ramen noodles to the simmering broth and cook according to the package instructions, usually around 3-5 minutes, until just tender.

Step 5

Add the spinach leaves to the pot and stir until wilted.

Step 6

Divide the ramen noodles and broth among 4 bowls.

Step 7

Top each bowl with the cooked plant-based chicken chunks, green onions, julienned carrot, and red bell pepper.

Step 8

Garnish with toasted sesame seeds and drizzle with sriracha if desired.

Step 9

Serve hot and enjoy your homemade vegetarian chicken ramen noodles!

Nutrition Facts

Serving size	(2878.7g)

Amount per serving	% Daily Value*
Calories	3078.8

Total Fat 73.5g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 16.0g
Cholesterol 0mg	0%
Sodium 7343.3mg	0%
Total Carbohydrate 513.8g	0%
Dietary Fiber 102.2g	0%
Total Sugars 54.6g
Protein 138.5g	0%

Vitamin D 2566.7IU	0%
Calcium 835.1mg	0%
Iron 28.3mg	0%
Potassium 7860.3mg	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: 20.2%

Protein: 16.9%

Carbs: 62.8%