Description
This Spicy Cabbage Ramen with Cheese is a flavorful vegan twist on traditional ramen, featuring tender shredded cabbage, rehydrated shiitake mushrooms, and melted vegan cheese in a rich, umami-packed broth. Enhanced with gochugaru paste and flakes, black vinegar, and a touch of chili oil, it offers a comforting and spicy bowl perfect for ramen lovers looking for a dairy-free, plant-based meal.
Ingredients
Scale
Vegetables & Aromatics
- 3 cups shredded green or Napa cabbage
- 1/2 small onion, cut root to stem
- 3 sliced green onions (reserve greens for garnish)
- 3 cloves minced garlic
- 4-5 rehydrated dried shiitake mushrooms (reserve soaking water)
- 2-inch piece dry kombu seaweed
Broth & Seasonings
- 5 cups vegan chicken or vegetable broth
- 1 tablespoon gochugaru paste
- 2-3 teaspoons gochugaru flakes
- 1 tablespoon soy sauce
- 1 teaspoon umami seasoning
- 1 1/2 tablespoons black vinegar
- 1 tablespoon sesame seeds
Other Ingredients
- 3-4 slices vegan cheese (gouda or cheddar)
- 2 packages dry ramen noodles
- 1 tablespoon oil
- Chili oil or chili crisp (optional)
Instructions
- Prepare the base: In a large pot, heat the oil over medium-high heat. Add the gochugaru paste, stirring and cooking for 1-2 minutes to release its flavor.
- Sauté aromatics: Add the sliced onion to the pot and sauté for a few minutes until translucent. Then add the minced garlic and cook for another 2-3 minutes to develop a fragrant base.
- Cook vegetables: Stir in the sliced shiitake mushrooms and shredded cabbage, cooking for about 5 minutes until the cabbage begins to soften.
- Add broth and seasonings: Pour in the vegan chicken or vegetable broth, soy sauce, umami seasoning, kombu seaweed, and the reserved mushroom soaking water. Cover the pot and cook for 10 minutes to let the flavors meld.
- Cook noodles: Bring the soup to a light boil, then add the dry ramen noodles. Cover and cook for 4-5 minutes until the noodles are cooked tender.
- Finish with cheese and vinegar: Stir in the black vinegar and sliced green onions. Cover the pot again and cook for another 2 minutes until the vegan cheese slices have melted into the broth.
- Serve: Ladle the ramen soup into bowls and garnish with sesame seeds and a drizzle of chili oil or chili crisp if desired. Enjoy your spicy, cheesy cabbage ramen!
Notes
- You can substitute napa cabbage with green cabbage or savoy cabbage based on preference.
- Adjust the amount of gochugaru flakes and paste to control the heat level.
- If vegan cheese is unavailable, nutritional yeast can be sprinkled for a cheesy flavor.
- Use gluten-free ramen noodles if gluten sensitivity is a concern.
- For added protein, tofu or tempeh can be added during the broth simmering step.
