Vegan Chili Ramen Recipe | Spicy Red Broth Noodle Soup!

By Yeung Man Cooking · 35 min

Ingredients

Instructions

1. Bring a pot of water to a boil for the noodles.
2. Finely chop the garlic and ginger, and dice the onion.
3. Thinly slice the mushrooms and cube the tofu.
4. Heat a sauté pan over medium heat and add the sesame oil.
5. Quarter the half bok choy, sauté for a few minutes, then set aside.
6. Sauté the onion, garlic and ginger for about 1 minute.
7. Add the mushrooms and sauté for another minute, then deglaze the pan with the sake (or veggie stock).
8. Add the gochugaru and doubanjiang and sauté for about 1 minute.
9. Add the veggie stock, kombu and tofu, and cook on medium for about 10 minutes.
10. Cook the noodles according to package instructions (4 minutes here), stirring occasionally so they don't stick.
11. Put 1 tablespoon of chili oil, the soy sauce and the black rice vinegar into the serving bowl.
12. Drain the noodles and set aside.
13. When the soup is ready, remove the kombu.
14. Pour the soup into the serving bowl, then add the noodles and toppings.
15. Garnish with the green onion, crushed peanuts, sesame seeds, chili threads and another drizzle of chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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