Easy Vegan Korean Ramen

In Healthy Dinner Recipes/ Recipes

Looking for healthy dinner ideas? This easy Korean ramen recipe is vegan and full of flavor, topped with quick pickled cucumbers. Korean ramen recipe | Vegetarian ramen broth

Where are our ramen fans at? Alex and I love ramen, those steaming noodle bowls filled with colorful veggies and savory broth. Ramen is a traditional Japanese dish that’s an interpretation of Chinese noodles, but it has a Korean spin as well! This Korean ramen recipe is not our own; it’s from Aine Carlin’s new cookbook Cook Eat Share Vegan. Originally from Ireland, Aine is a vegan cookbook author based in Penzance, England. She’s created this vegan Korean ramen recipe that’s incredibly satisfying even though it relies only on plants for flavor. Aine’s cookbook is chock full of plant based dinner recipes that don’t sacrifice on flavor. Keep reading for more about this recipe and Aine’s book!

Related: 10 Filling Plant Based Dinner Recipes

Korean ramen recipe | Vegetarian ramen broth

How to make this Korean ramen recipe

First of all, what’s Korean ramen? Ramen is a traditionally Japanese, but was brought to Korea in the 1960’s. In Korea ramen is called ramyeon, and there are a few subtle differences between the two. This Korean ramen is not an authentic rendition made out of tradition and heritage. However, Aine has brought in traditional Korean flavors like gochujang and created a steaming, hearty bowl of noodles and veggies that feels positively restorative to eat.

Ramen always has a super savory broth, usually made with meat to retain all the beautiful savoriness (umami) that meat carries. So making a really good vegetarian ramen or vegan ramen can be tricky! Alex and I made a vegetarian ramen broth in our popular Simple Vegetarian Ramen recipe using garlic, ginger, soy sauce and mirin. In this Korean ramen recipe, Aine has a few secrets: gochujang (Korean chili paste), peanut butter, miso and seaweed all work together to add major savoriness to the broth. When Alex and I tasted it after simmering, we were pleasantly surprised! We know how hard it is to create a vegetarian ramen broth (or in this case, vegan), so we were immediately impressed.

Is it really easy?

The list of ingredients in this Korean ramen recipe might look intimidating, but for ramen it’s actually a pretty easy recipe. In many ramen recipes, the broth alone has to simmer for hours over the stove. Here the cooking methods are simple, and the entire recipe takes about 45 minutes to make.

A note on ingredients

This Korean ramen recipe calls for rice noodle nests, but for ours we couldn’t find them so substituted packaged dry ramen noodles. For best results, you can try to find fresh ramen noodles! For our Simple Vegetarian Ramen recipe we found some at our local Asian grocery store (Sakura Mart, if you’re an Indy local). We’ve included instructions below on how to cook fresh ramen noodles. In addition to the ramen broth, noodles, and veggies, the crowning jewel of any bowl of ramen is the garnishes! This Korean ramen recipe uses quick pickled cucumbers; they’re super simple to mix up and they bring a refreshing crunch.

Korean ramen recipe | Vegetarian ramen broth

About the book

Aine Carlin is the UK’s best-selling vegan author. Cook Eat Share Vegan is a vegan bible with more than 125 recipes to prove there’s a place for plant-based food at every table. Order Cook Eat Share Vegan here!

Looking for more healthy dinner recipes?

Here are a few more of our favorite healthy dinner recipes on A Couple Cooks:

This recipe is…

Vegetarian, vegan, plant based, gluten free, dairy free, and naturally sweet.

Korean ramen recipe | Vegetarian ramen broth

 

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Korean ramen recipe | Vegetarian ramen broth

Easy Vegan Korean Style Ramen


1 Star (1 votes, average: 5.00 out of 1)

  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Korean

Description

Looking for healthy dinner ideas? This easy Korean ramen recipe is vegan and full of flavor, topped with quick pickled cucumbers.


Ingredients

For the quick pickled cucumber

  • 1 small cucumber, halved lengthwise and sliced into ribbons
  • 1/2 tablespoon sugar
  • 1/2 tablespoon kosher salt
  • Juice of 1/2 lime
  • 1/2 tablespoon miso paste
  • 1 teaspoon dried red pepper flakes
  • 1 tablespoon black sesame seeds

For the ramen

  • 1/2 tablespoon coconut oil
  • 1 red onion, coarsely chopped
  • 2 carrots, sliced diagonally
  • 2 tablespoons gochujang (Korean chili paste)*
  • 1 tablespoon miso paste
  • 1 tablespoon smooth peanut butter
  • 1/2 tablespoon soy sauce, plus extra if needed
  • 1/2 tablespoon maple syrup
  • 6 1/2 cups water
  • 6 x 4 inch piece of kombu seaweed*
  • 1 handful green beans, halved
  • 1/2 head of cauliflower, broken into florets
  • 3 1/2 ounces firm tofu, cut into cubes
  • 9 ounces ramen noodles, dry or fresh
  • Kosher salt
  • 2 scallions, sliced
  • Torn cilantro leaves
  • 1 nori seaweed sheet, shredded*

Instructions

Make the pickled cucumber: Add the cucumber pieces to a shallow bowl and sprinkle over the sugar and salt. Mix the lime juice with the miso, then pour it over the cucumbers. Toss to combine and set aside until needed.

Heat the coconut oil in a large heavy saucepan over medium heat. Add the onion and carrots, season with a little salt, and saute for 1 to 2 minutes until slightly softened.

Add the gochujang, miso, peanut butter, soy sauce, and maple syrup to the pan, pour over the measured water, and stir in the kombu.

Bring to a boil, then reduce the heat to a simmer and cook for 5 to 7 minutes. Remove the kombu and finely slice, then add it back to the pan along with the green beans and cauliflower and cook for another 10 minutes. Add the tofu and cook 5 minutes to warm through. Season with salt until the flavor pops, adding a splash of soy sauce if needed.

Meanwhile, bring a separate pot of water to a boil and cook the noodles according to package instructions.

Stir the red pepper flakes and sesame seeds through the quick pickled cucumber; then top the cucumber on the bowls along with the scallions, cilantro, and nori. Serve immediately.

Notes

Reprinted with permission from Cook Eat Share Vegan by Aine Carlin.

*Gochujang, kombu seaweed, and nori seaweed are easily available at most mainstream grocery stores in the US.

Keywords: Ramen, Vegetarian Ramen, Vegan Ramen, Korean Ramen, Korean, Japanese, Healthy Dinner Recipes,

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author and recipe developer of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious, and a recipe developer and healthy & sustainable food advocate behind the award-nominated food blog A Couple Cooks.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is photographer and recipe developer of Pretty Simple Cooking, named one of the “best new cookbooks” by Bon Appetit, and a recipe developer, photographer, and technical expert at A Couple Cooks.

1 Comment

  • Reply
    Kelsey @ Appeasing a Food Geek
    October 10, 2018 at 6:29 am

    Never thought I’d see “easy” “vegan” and “ramen” together. Haha now I have to try this! Thanks for sharing xo

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