Best Spicy Vegan Ramen
This best spicy vegan ramen recipe delivers a creamy coconut broth, bold heat, and tender vegetables in one comforting bowl. It’s easy, dairy-free, and perfect for cozy weeknight dinners.
Equipment
- large pot
- Stirring spoon
- measuring cups and spoons
- knife and cutting board
- Serving bowls
Ingredients
- 4 cups vegetable broth (960ml)
- 2 cups ramen noodles (200g)
- 1/2 cup coconut milk (120ml)
- 1/4 cup soy sauce (60ml)
- 2 tablespoons sesame oil (30ml)
- 1 tablespoon sesame seeds (15g)
- 1 cup sliced carrots (150g)
- 1 cup sliced bell peppers (150g)
- 1 cup sliced mushrooms (100g)
- 1/2 cup chopped green onions (50g)
- 1 tablespoon minced garlic (15g)
- 1 teaspoon grated ginger (5g)
Instructions
- Bring the vegetable broth to a boil in a large pot over medium-high heat
- Add the ramen noodles and cook until tender, about 4 to 5 minutes
- Stir in coconut milk, soy sauce, sesame oil, sesame seeds, carrots, bell peppers, mushrooms, garlic, and ginger
- Reduce heat to low and simmer for 10 minutes, stirring occasionally, until vegetables are tender and broth turns creamy
- Serve hot and garnish with chopped green onions
Notes
Use vegan-certified ramen noodles to keep the dish fully plant-based.
Swap soy sauce with tamari for a gluten-free option.
Add tofu or edamame for extra protein if desired.
Swap soy sauce with tamari for a gluten-free option.
Add tofu or edamame for extra protein if desired.
Nutrition
Calories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSodium: 1200mgPotassium: 350mgFiber: 8gVitamin A: 1500IUVitamin C: 45mgCalcium: 60mgIron: 3mg