Spicy Vegan Ramen Bowl
This Spicy Vegan Ramen Bowl is a flavorful, plant-based twist on a comfort classic. With a bold miso-chili broth, crisp tofu, and fresh vegetables, this dish is perfect for a cozy dinner or lunch. It's hearty, customizable, and ready in just 30 minutes—ideal for spice lovers and ramen fans alike.
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons miso paste
- 1 –2 tablespoons chili garlic sauce adjust to taste
- 4 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 2 packs ramen noodles vegan
- 1 cup mushrooms shiitake or cremini, sliced
- 1 head baby bok choy halved
- 1 block extra-firm tofu pressed and cubed
- 2 green onions sliced
- 1 teaspoon sesame seeds optional for garnish
- Lime wedges for serving
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1–2 minutes until fragrant.
- Stir in miso paste and chili garlic sauce, then slowly whisk in vegetable broth and soy sauce. Bring to a simmer.
- Meanwhile, cook tofu in a non-stick pan until golden on all sides. Set aside.
- Add mushrooms and bok choy to the broth. Simmer for 5–7 minutes until vegetables are tender.
- Cook ramen noodles separately according to package instructions. Drain and set aside.
- Assemble bowls: divide noodles into serving bowls, pour hot broth and vegetables over top, and add crispy tofu.
- Garnish with green onions, sesame seeds, and a squeeze of lime.
Notes
Adjust the spice by reducing or increasing the chili garlic sauce.
For a creamier broth, stir in 1–2 tablespoons of coconut milk or peanut butter.
You can use air-fried tofu for an oil-free version.
Swap mushrooms or bok choy with any vegetables you have on hand—spinach, kale, or corn work great.
This dish is best served fresh, but leftovers keep well in the fridge (store noodles and broth separately).