Spicy Vegan Korean Ramen Noodles

Want to make bold and spicy Korean ramen noodles at home—in just 10 minutes? This cozy vegan noodle bowl is packed with gochujang heat, soft tofu, chewy noodles, and veggies—totally plant-based and super satisfying. It's fast, flavorful, and perfect when you're craving comfort in a hurry.

Why You'll Love This Korean Ramen Noodles Recipe

• This ramen always hits the spot with its bold, spicy, and full of classic Korean flavor.
• It's 100% plant-based, yet so incredibly satisfying.
• You can make it in just 10 minutes, which makes it perfect for busy weeknights.
• The toppings are totally flexible, so customize with your favorite veggies.

What Makes Korean Ramen Noodles So Special?

Korean ramen noodles—also known as ramyeon or ramyun—are bold, spicy, and wildly addictive. They're faster and punchier than Japanese ramen, and perfect for a quick, crave-worthy meal. Just boil water, drop in your flavor base, and slurp away.

If you absolutely making Korean flavored dishes, you must try these savory gochujang noodles recipe.

Oh—and did you know the average South Korean eats 75 packs of ramyeon a year? Iconic. (source)

This ramen brings all the cozy vibes and that spicy flavor I crave, minus the mystery packets.

Ingredients for Spicy Vegan Korean Ramen Noodles

Here’s what you’ll need and why each ingredient earns its place:

• Vegan butter – Makes the broth rich and velvety. Sub with sesame oil for a nutty twist.
• Gochugaru – Korean chili flakes that bring smoky, layered heat. 
• Gochujang paste – Spicy, fermented, and full of umami. A total flavor bomb. Here’s a little more about the health benefits of gochujang, if you're curious.
• Low-sodium soy sauce – Adds that deep, salty base.
• Maple syrup – A touch of sweet to balance the heat.
• Mirin – Light rice wine that lifts the whole broth.
• Garlic paste or minced garlic – Because garlic makes everything better.
• Salt – Just a little to round things out.
• Water (or veggie broth) – The foundation of your broth.
• Scallions – White parts go in early, green parts are your finishing touch.
• Zucchini – Mild, tender, and great for soaking up broth.
• Carrots – A pop of sweetness and color.
• Shiitake mushrooms – Chewy and packed with umami.
• Soon tofu or soft tofu – Silky, mild, and protein-rich. Learn more about how tofu is a great source of protein. Soon tofu is also known as ‘sundubu.’
• Vegan Korean ramen noodles – Chewy, slurpable, and essential. Always double-check labels for vegan-friendly options.

Easy Substitutions

• No vegan butter? Use sesame or avocado oil.
• No gochugaru? Try red pepper flakes or cayenne.
• Out of gochujang? Mix miso with chili paste or sriracha.
• No mirin? Sub rice vinegar and maple syrup.
• No shiitakes? Use cremini or button mushrooms.
• No zucchini? Try bok choy or spinach.
• No Korean ramen? Any instant noodle works if it's vegan!

Gluten-Free and Soy-Free Options

• Gluten-free? Use GF noodles and tamari instead of soy sauce.
• Soy-free? Try coconut aminos and swap tofu for chickpeas.

How to Make Vegan Korean Ramen Noodles

Step 1: Slice up zucchini, mushrooms, and carrots. Separate scallion whites and greens.

Step 2: Melt vegan butter in a pot. Toss in scallion whites and sauté till fragrant.

Step 3: Add gochugaru and gochujang, as you whisk in the water, soy sauce, mirin, maple syrup, garlic, and salt. Bring it to a simmer and taste-test.

Step 4: Drop in zucchini, carrots, and mushrooms. Cook 3–4 minutes. Then lower heat, and gently add tofu and noodles. Simmer till noodles are done—about 3 minutes. Note: You can slice the tofu, if you prefer.

Step 5: Finish with scallion greens. Add chili oil, sesame seeds, or whatever toppings you love.

Common Mistakes to Avoid

• Overcooking the noodles—keep that chewy bite!
• Going too heavy on salt or spice before tasting.
• Stirring the tofu too aggressively (let it chill!).

Tasty Toppings and Add-Ins

• Vegan kimchi for tangy, fermented flavor.
• A splash of oat or coconut milk for creamy broth.
• Crispy mushrooms or leftover tofu for texture.
• Vegan cheese for that Korean cheese ramen vibe.
• Frozen peas or edamame if you're in a rush.

Cooking Variations

• Instant Pot: Sauté aromatics, then pressure cook for 1 minute.
• Add sides: Try with dumplings or a spicy cucumber salad.
• Ramen bar night: Let everyone customize their own bowl.

Time-Saving Tips for Quick Vegan Korean Ramen

• Frozen garlic and ginger cubes = magic!
• Use pre-washed spinach or shredded carrots.
• Freeze broth in cubes for ramen anytime.
• Freeze broth in cubes for ramen anytime.

Still feeling the cozy soup vibe? Don’t miss my bok choy soup—simple and soul-warming.

How to Store and Reheat Korean Ramen Noodles

• Store broth and noodles separately so they don’t go mushy.
• Reheat broth on the stove and add fresh noodles.
• Freeze broth only (not noodles!) for future slurps.

FAQs

Ready to Make These Vegan Korean Ramen Noodles?

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