Spicy Red Vegan Chili RamenVeg
Warm up with this vibrant and comforting Vegan Chili Ramen. This recipe features a rich, spicy red broth infused with savory doubanjiang and aromatic ginger and garlic. Packed with fresh bok choy, tender cremini mushrooms, and firm tofu cubes, it delivers a perfect balance of textures and bold umami flavors. Finished with a drizzle of smoky chili oil, crunchy roasted peanuts, and fragrant green onions, this bowl is the ultimate plant-based meal for chilly days.
Ingredients
Aromatics & Vegetables:
2 piece Garlic (finely chopped)
1 tsp Ginger (chopped)
1 cup Onion (sliced)
2 large Cermini Mushroom(thinly sliced)
1 piece Bok Choy
2 tbsp Green Onion (sliced)
Protein & Base:
1 cup Firm Tofu(cubed)
2 cups Veggie Stock
5 g Kombu
140 g Ramen Noodles
Sauces & Seasonings:
For frying Toasted Sesame Oil
1 cup Sake
1 tbsp Gochugaru(Korean Pepper Powder)
1 tbsp Doubanjiang(Sichuan Broad Bean Sauce)
1 tbsp Chili Oil
1 tsp Black Rice Vinegar
1 tbsp Soy Sauce
1 tbsp Roasted Peanuts
1 tbsp Chilli Thread
1 tbsp White Sesame Seeds
Instructions
1
Bring a pot of water to a boil and cook your ramen noodles according to the package instructions.
2
Stir occasionally to prevent sticking, then drain and set aside.
3
Finely chop the garlic and ginger, dice the onion, thinly slice the mushrooms, and cut the tofu into bite-sized cubes. Quarter the half bok choy.
4
Heat a sauté pan over medium heat with a drizzle of toasted sesame oil.
5
Sauté the bok choy for a few minutes until tender, then remove from the pan and set aside.
6
In the same pan, sauté the diced onions, chopped garlic, and ginger for about one minute.
7
Add the sliced mushrooms and cook for another minute. Deglaze the pan with the sake (or veggie stock).
8
Stir in the gochugaru and doubanjiang (broad bean sauce), sautéing for about one minute to bloom the spices.
9
Add the veggie stock, kombu, and tofu cubes. Let the broth simmer on medium heat for about 10 minutes.
10
In your serving bowl, combine the chili oil, black rice vinegar, and soy sauce.
11
Remove the kombu from the soup and save it for another use.
12
Pour the hot broth into the serving bowl, add the cooked noodles, and arrange the sautéed bok choy and tofu on top.
13
Top with chopped green onion, crushed roasted peanuts, chili threads, and a sprinkle of white sesame seeds.
14
Finish with a final drizzle of chili oil before serving.
Nutrition Facts
1 servings per recipe
