Description
This plant-based Spicy Peanut Ramen is a comforting hug in a bowl and super easy to make (only 25 minutes). It's the perfect blend of creamy, spicy, and umami flavors that will warm you up on a chilly day!
Ingredients
Units
Scale
Broth:
- 1 tbsp sesame oil
- 3 stalks scallions (use the white part for aromatics and green part for toppings)
- 1 thumb-sized ginger
- 3 cloves garlic
- 1 liter water
- 250 ml plant milk
- 4 -6 dried shiitake mushroom (soaked in 250 ml/ 1 cup hot water)
- 1.5 tbsp gochujang
- 1 tbsp peanut butter
- 2 tbsp soy sauce
Toppings
- 1-2 servings of instant ramen noodles
- 4 baby bok choy
- 100 g corn
- 200g soft tofu
- Sesame seeds (optional)
Instructions
- Rehydrate the dried shiitake mushrooms by soaking them in a bowl of hot water.
- Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.
- In a pot or shallow pan, on medium heat, add sesame oil, followed by the white part of the scallion, minced garlic, and ginger.
- Stir fry the aromatics until fragrant. Reduce heat, then add in the peanut butter, gochujang, and soy sauce. Mix until it forms a paste.
- Add the rehydrated shiitake mushrooms and the soaking water to the pot. Bring to a soft boil.
- Add the plant milk and mix well, removing any crumbs. Bring to a low simmer.
Make the toppings:
- Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.
- Add the bok choy, frozen corn, tofu cubes and instant ramen noodles and cook for 5 minutes. Turn off the heat.
- Serve the ramen and toppings in a bowl, top with optional sesame seeds and the green part of the scallion. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Meal
- Method: stovetop, one pot
- Cuisine: Japanese-inspired, Asian