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    Home » Recipes » Noodles

    Vegan Ramyeon

    Published: Dec 19, 2017 by Jess & Dan · Modified: Mar 7, 2020 · This post may contain affiliate links

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    Vegan Ramyeon is the Korean version of Ramen. Usually it's made with instant noodles and flavourings but we decided we wanted a vegan (and healthy) version.

    A white bowl full with ramen, broth, mushrooms, broccoli, carrots and gyozas is being cradled by a hand.

    We originally researched vegan ramyeon because we have a regular documentary night with one of our friends (hi Carly!). We focus the documentary – and food – for each night on a particular country.

    When we came up with this dish we were focusing on North Korea, although, actually, this dish is from South Korea, so we cheated a bit!

    We served this vegan ramyeon with 'Vegetable Fusion' frozen gyozas by Itsu - and as a combo, it was pretty damn tasty.

    Vegan Ramyeon in a white bowl with mushrooms, broccoli and carrots and gyozas
    A bowl of ramen is blurred out in the background and in the foreground a hand is holding a pair of chopsticks up that's holding a gyoza
    A white bowl full with ramen, broth, mushrooms, broccoli, carrots and gyozas is being cradled by a hand.

    Vegan Ramyeon

    Vegan Ramyeon is a spicy and filling noodle soup that's great when served with gyozas!
    5 from 2 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Korean
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories: 337kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 1 tsp oil
    • 1 tsp Gochujang paste double up if you like it spicy
    • 5 x5cm square of nori
    • 1 tsp Gochugaru chilli flakes use normal chilli flakes if you can't find these
    • 4 cups boiling water
    • 3 cloves garlic - finely chopped
    • 2 carrots - cut into batons
    • 250 g chestnut mushrooms - quartered
    • 100 g broccoli - chopped into small florets
    • 1 tbsp tamari
    • 2 tsp white miso paste
    • 2 tbsp nutritional yeast
    • 2 spring onions - chopped finely
    • 1 tbsp lime juice
    • 100 g Udon noodles

    Instructions

    • Soak the nori in cold water.
      5 x5cm square of nori
    • In a big deep pan, fry the garlic and chilli flakes for a minute.
      1 tsp Gochugaru chilli flakes, 3 cloves garlic, 1 tsp oil
    • Add the mushrooms and carrots to the pan and continue cooking on a medium-high heat until the mushrooms release some liquid.
      250 g chestnut mushrooms, 2 carrots
    • Pour in the boiling water.
      4 cups boiling water
    • Add in the Gochujang paste, tamari, nooch, drained nori, miso and stir well.
      1 tsp Gochujang paste, 1 tbsp tamari, 2 tbsp nutritional yeast, 2 tsp white miso paste
    • Bring the broth to a boil then immediately reduce down to a gentle simmer.
    • Put the noodles on to cook in a separate pan.
      100 g Udon noodles
    • Add the broccoli to the broth, simmer for 7 minutes.
      100 g broccoli
    • While the noodles cook taste the broth to see if you want it spicier, saltier or with more miso flavour and adjust accordingly.
    • Squeeze in the lime juice just before serving and top with spring onions.
      1 tbsp lime juice, 2 spring onions

    Nutrition

    Calories: 337kcal | Carbohydrates: 62g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 915mg | Potassium: 1233mg | Fiber: 10g | Sugar: 16g | Vitamin A: 11260IU | Vitamin C: 57mg | Calcium: 101mg | Iron: 2mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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    Reader Interactions

    Comments

    1. Sharon S

      April 30, 2020 at 7:16 pm

      5 stars
      This is another great recipe from vegan punks, really easy to make as I usually have all these ingredients in, especially the itsu dumplings in the freezer which finish this dish off nicely.

      Reply
    2. Becca S

      April 07, 2020 at 9:48 am

      5 stars
      This is absolutely scrummy, and so surprisingly easy to make given that you end up with what seems like a really sophisticated ramen dish! Added itsu gyoza and it was incredible.

      Reply
      • Vegan Punks

        April 08, 2020 at 8:20 am

        Got to love the additional gyoza. It's fab to get such a lush dish with such little effort! Thanks for the feedback. Jess x

        Reply

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