Spicy Peanut Ramen (One-pot Recipe)

This plant-based Spicy Peanut Ramen is a comforting hug in a bowl and easy to make in only 25 minutes. It's the perfect blend of creamy, spicy, and umami flavors that will warm you up on a chilly day!

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• Comforting & Easy Ramen
• Ingredients
• Instructions
• 📖 Recipe
• 💬 Reviews

Comforting & Easy Ramen

When it comes to seeking comfort in a bowl, ramen has always been my ultimate go-to. However, making an authentic bowl of ramen can often be a time-consuming process. That's why I created a Spicy Peanut Ramen recipe that not only fulfills my cravings but also seamlessly integrates into a busy lifestyle without sacrificing taste.

This bowl is a testament to the idea that you can enjoy a delicious, steaming bowl of ramen without compromising on flavor or spending hours in the kitchen. Filled with wholesome ingredients and the rich flavors of peanut butter and gochujang, this vegan miso ramen offers a perfect balance of comfort and nutrition.

This recipe draws inspiration from my Vegan Miso Ramen recipe featured on the blog!

Ingredients

Broth:

• Sesame oil 
• Aromatics: scallion, garlic and ginger
• Soy milk (or other plant-based milk)
• Dried shiitake mushroom
• Gochujang
• Peanut butter
• Soy sauce

Toppings

• Instant ramen noodles
• Baby bok choy: substitute with other greens like broccoli, green beans)
• Corn
• Soft tofu
• Sesame seeds (optional)

Instructions

Prepare the Ramen broth:

1. Rehydrate the dried shiitake mushrooms by soaking them in a bowl of hot water.
2. Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.
3. In a pot or shallow pan, on medium heat, add sesame oil, followed by the white part of the scallion, minced garlic, and ginger.
4. Stir fry the aromatics until fragrant. Reduce heat, then add in the peanut butter, gochujang, and soy sauce. Mix until it forms a paste.
5. Add the rehydrated shiitake mushrooms and the soaking water to the pot. Bring to a soft boil.
6. Add the plant milk and mix well, removing any crumbs. Bring to a low simmer.

Make the toppings:

1. Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.
2. Add the bok choy, frozen corn, tofu cubes and instant ramen noodles and cook for 5 minutes. Turn off the heat.
3. Serve the ramen and toppings in a bowl, top with optional sesame seeds and the green part of the scallion. Enjoy!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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