
Want more deliciousness? Follow me on X @TeresasRecipes for the latest culinary creations and kitchen adventures!
Spicy Vegan Ramen
Dive into a bowl of comfort with this Spicy Vegan Ramen, a vibrant and satisfying dish that marries the umami-rich flavors of garlic, ginger, and red chili paste with the freshness of vegetables and silky tofu. Perfect for those chilly evenings or when you need a little pick-me-up, this ramen is not just a meal; it's a culinary experience that pays homage to the traditional Japanese ramen while adding a spicy twist. Garnished with zesty lime and fresh greens, each spoonful is a burst of flavor that will warm your soul.
Servings: 4
Ingredients
- Lime
- 1, cut into wedges
- Fresh spinach
- 2 cups, washed
- Ramen noodles
- 2 packages, preferably whole grain or gluten-free
- Green onions
- 4, sliced
- Carrots
- 2, julienned
- Mushrooms
- 1 cup, sliced (shiitake or button mushrooms work well)
- Firm tofu
- 1 block (14 oz), cut into cubes
- Red chili paste
- 2 tablespoons (adjust for desired spice level)
- Fresh ginger
- 1 tablespoon, grated
- Garlic
- 4 cloves, minced
- Sesame oil
- 2 tablespoons
- Soy sauce
- 3 tablespoons (or tamari for gluten-free)
- Vegetable broth
- 4 cups
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until they become fragrant and golden.
- Pour in the vegetable broth and add the soy sauce and red chili paste. Stir well to ensure the chili paste is fully incorporated.
- Bring the broth to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld beautifully.
- While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
- In a separate pan, heat a little sesame oil over medium heat. Add the tofu cubes and cook, turning frequently, until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, add the sliced mushrooms and julienned carrots. Sauté for about 5 minutes until the mushrooms are tender and the carrots are slightly softened.
- Add the cooked ramen noodles, sautéed mushrooms, carrots, and tofu cubes to the pot of broth. Stir thoroughly to combine all ingredients.
- Finally, add the fresh spinach and sliced green onions to the pot. Cook for an additional 2-3 minutes until the spinach wilts and brightens.
- Serve the spicy vegan ramen hot, garnished with lime wedges for a refreshing squeeze of citrus over your bowl.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 400 • Fat: 20g • Carbs: 45g • Protein: 15g • Sodium: 800mg • Sugar: 5g
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...
Selecting wines...