Vegan Chili Ramen Recipe | Spicy Red Broth Noodle Soup!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a fermented option that adds protein and fiber.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha provides a similar heat with fewer additives.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be more flavorful and nutritious.

Bring a pot of water to boil for the noodles.

Finely chop 2 pieces of garlic and about a teaspoon of ginger.

Dice about a quarter cup of onion.

Finely slice 2 large cremini mushrooms.

In a sauté pan over medium heat, drizzle toasted sesame oil.

Sauté half a bok choy for a few minutes and set aside.

Sauté the onions, garlic, and ginger for about a minute.

Add the mushrooms and sauté for another minute.

Deglaze the pan with about half a cup of sake.

Add 1 tablespoon of gochugaru and 1 tablespoon of dobanjiang, sauté for about a minute.

Pour in 2 cups of unsalted veggie stock and add a small piece of kombu.

Stir in the tofu and let it cook on medium for about 10 minutes.

Cook the ramen noodles according to package instructions, stirring occasionally to prevent sticking.

Drain the noodles and set aside when the soup is ready.

Remove the kombu from the soup and save it for another recipe.

Pour the soup into a ramen bowl.

Add the noodles, tofu, and bok choy to the bowl.

Top with green onion, 1 tablespoon of crushed roasted peanuts, dried chili threads, and sprinkle with white sesame seeds.

Finish with a tablespoon of chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens