Vegetarian Spicy Ramen
Get ready to warm your soul with this bold and flavorful Vegetarian Spicy Ramen, a perfect comfort food for those craving heat and hearty nourishment! This plant-based ramen combines rich vegetable broth infused with the umami of miso paste, the kick of sriracha, and the aromatic depth of fresh ginger and garlic. Tender shiitake mushrooms, vibrant bok choy, and nutrient-packed spinach create a symphony of textures, while firm tofu adds a satisfying source of protein. Served over perfectly cooked ramen noodles and garnished with scallions, sesame seeds, and an optional drizzle of chili oil, this bowl of deliciousness is both spicy and wholesome. Ready in just 40 minutes, this easy recipe is perfect for weeknight dinners or cozy weekend meals. Whether you're a spice aficionado or simply seeking a vegan-friendly twist on classic ramen, this dish is sure to satisfy!
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Ingredients
- 6 cups vegetable broth
- 8 ounces ramen noodles (dried or fresh, without seasoning packet)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1.5 tablespoons sriracha
- 1 tablespoon fresh ginger (grated)
- 3 cloves garlic (minced)
- 2 tablespoons miso paste (white or yellow)
- 1 cup shiitake mushrooms (sliced)
- 2 small heads bok choy (chopped or halved)
- 1 medium carrots (thinly sliced or julienned)
- 2 stalks scallions (sliced)
- 8 ounces tofu (firm, cubed)
- 2 cups spinach (fresh)
- 1 teaspoon chili oil (optional, for serving)
- 1 teaspoon sesame seeds (optional, for garnish)
Directions
Step 1
In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, and sauté for 1-2 minutes until fragrant.
Step 2
Pour in the vegetable broth and bring it to a gentle simmer.
Step 3
Stir in the soy sauce, sriracha, and miso paste until the miso is completely dissolved into the broth.
Step 4
Add the sliced shiitake mushrooms, bok choy, and carrots to the pot. Simmer for 10-12 minutes until the vegetables are tender but not overcooked.
Step 5
While the broth is simmering, cook the ramen noodles in a separate pot according to the package instructions. Drain and set aside.
Step 6
Carefully add the cubed tofu and fresh spinach to the broth. Let them cook for 2-3 minutes, allowing the spinach to wilt.
Step 7
To assemble, divide the cooked ramen noodles evenly into serving bowls. Ladle the hot broth and vegetables over the noodles.
Step 8
Top each bowl with sliced scallions and, if desired, a drizzle of chili oil and a sprinkle of sesame seeds.
Step 9
Serve immediately and enjoy your vegetarian spicy ramen!
Nutrition Facts
| Serving size | (2753.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2359.3 |
| Total Fat 91.8g | 0% |
| Saturated Fat 27.1g | 0% |
| Polyunsaturated Fat 10.2g | |
| Cholesterol 0mg | 0% |
| Sodium 7408.1mg | 0% |
| Total Carbohydrate 296.1g | 0% |
| Dietary Fiber 42.8g | 0% |
| Total Sugars 45.5g | |
| Protein 105.5g | 0% |
| Vitamin D 308IU | 0% |
| Calcium 1633.2mg | 0% |
| Iron 37.3mg | 0% |
| Potassium 5970.4mg | 0% |
Source of Calories