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Vegan Korean Ramen - easy vegan Chicken ramen recipe

Vegan Korean Ramen recipe - get ready for a bowl of ramen featuring ultra luxe, ultra flavorful, and mouthwateringly tender twirly noodles bathed in a flavorful broth that will satisfy your taste buds. Silky, slippery, rich, and spicy noodles featuring amazing depth of flavor and a hint of heat. The first time I tried Ramen it was a vegetarian ramen at a Japanese restaurant and I was blown away by the red miso soup base that created the most delicious ramen broth. It was love at first bite and I've been making my own homemade ramen ever since. We're talking about the best ramen noodles recipe featuring a simple ingredient list; mushrooms, onions, carrots, zucchini, and the perfect amount of heat from the ginger and spices. It's a quick-to-make, nutritious, healthy, and irresistibly tasty ramen recipe that you will want to make on repeat!
Vegan Korean Ramen recipe - get ready for a bowl of ramen featuring ultra luxe, ultra flavorful, and mouthwateringly tender twirly noodles bathed in a flavorful broth that will satisfy your taste buds. Silky, slippery, rich, and spicy noodles featuring amazing depth of flavor and a hint of heat. The first time I tried Ramen it was a vegetarian ramen at a Japanese restaurant and I was blown away by the red miso soup base that created the most delicious ramen broth. It was love at first bite and I've been making my own homemade ramen ever since. We're talking about the best ramen noodles recipe featuring a simple ingredient list; mushrooms, onions, carrots, zucchini, and the perfect amount of heat from the ginger and spices. It's a quick-to-make, nutritious, healthy, and irresistibly tasty ramen recipe that you will want to make on repeat!
Simone - Munchyesta.com
Prep Time 10 minutes
Cook Time 20 minutes
Serving Size 3 - 4 people

Ingredients

  • 2 packs Korean Instant Noodles
  • 2 tbsp Sesame Oil
  • 1 large Onion chopped
  • 1 tbsp Minced Garlic
  • 1 tbsp Minced Ginger
  • ½ cup (50g) Shiitake Mushrooms sliced (or Wood Ear Mushrooms)
  • ½ cup (75g) Carrots sliced
  • ½ cup (75g) Zucchini sliced
  • ¼ cup (60ml) Soy Sauce or Tamari
  • 2 tbsp Gochujang (Korean chili paste) or other chili paste
  • 4 cups (9.5dl) Vegetable Broth
  • 2 cups (4.8dl) Water
  • 1 tbsp Brown Sugar
  • 1 tsp Ground Black Pepper

Instructions

  • Cook the Korean instant noodles according to package instructions. Drain and set aside.
  • Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes, until the onion is translucent.
  • Add the shiitake mushrooms, carrots, and zucchini and stir-fry for another 2-3 minutes, until the vegetables are soft.Add the soy sauce and gochujang and stir to combine.
    Pour in the vegetable broth and water and stir well.
    Add the brown sugar and black pepper and stir to combine.
  • Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes.
    Enjoy your delicious vegan Korean ramen!
    Divide the cooked Korean instant noodles into four serving bowls and ladle the soup on top.
    Serve hot with your desired toppings, such as sliced green onions, sesame seeds, and chili flakes.