If you’re craving a bowl of cozy warmth with a fiery twist, the Spicy Cabbage Ramen with Vegan Cheese Recipe is your new go-to comfort food. This vibrant dish combines tender cabbage and earthy shiitake mushrooms swimming in a rich, spicy broth, all topped off with melty vegan cheese that adds creamy, luscious depth. Whether you’re a seasoned vegan or just exploring plant-based meals, this ramen’s bright flavors and satisfying textures make it an irresistible delight you’ll want to share with friends and savor on chilly evenings.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Spicy Cabbage Ramen with Vegan Cheese Recipe lies in its simple yet thoughtful ingredients. Each component brings something special, from the heat of gochugaru flakes to the tang of black vinegar, creating a harmoniously spicy and savory bowl that feels complex but is straightforward to prepare.
- Shredded green or Napa cabbage: Adds crunch and sweetness that balances the spice perfectly.
- Small onion: Provides a mild, aromatic base layer when sautéed.
- Sliced green onions: Their whites join the broth for flavor; the greens make a fresh garnish.
- Minced garlic: Offers pungent warmth and depth to the broth.
- Dried shiitake mushrooms and soaking water: Infuse the broth with earthy umami richness.
- Vegan chicken or vegetable broth: Forms the flavorful soup foundation.
- Vegan cheese slices (Gouda or cheddar): Melt into the broth for a creamy, indulgent finish.
- Oil: Helps toast the spices and sauté vegetables, amplifying flavors.
- Gochugaru paste and flakes: Deliver the signature Korean chili heat and vibrant red color.
- Soy sauce: Adds salty depth and balances the spicy elements.
- Umami seasoning: Boosts savory notes without overpowering.
- Kombu seaweed piece: Enhances the broth’s natural umami with subtle oceanic flavor.
- Black vinegar: Introduces acidity to brighten the ramen.
- Dry ramen noodles: The perfect chewy texture for this comforting soup.
- Sesame seeds: Toasted for nutty garnish and a little crunch.
- Chili oil or chili crisp (optional): Adds extra heat and texture, for those who love their spice kicked up a notch.
How to Make Spicy Cabbage Ramen with Vegan Cheese Recipe
Step 1: Build the Flavor Base
Start by heating the oil in a large pot over medium-high heat. Once shimmering, stir in the gochugaru paste and simmer it for 1 to 2 minutes. This step unlocks the chili’s vibrant flavor and color, forming a flavorful foundation for your broth.
Step 2: Sauté the Aromatics
Add the sliced onion to the pot and sauté until translucent, about 3 minutes. Then toss in the minced garlic and continue cooking for another 2 to 3 minutes until fragrant. This layering of aromatics deepens the broth’s complexity with sweet and savory notes.
Step 3: Add Vegetables
Stir in the sliced shiitake mushrooms and shredded cabbage, letting them cook together for about 5 minutes. During this time, the cabbage softens and starts to absorb the spicy, savory mix, while mushrooms bring a meaty texture and earthy flavor.
Step 4: Pour in the Broth and Seasonings
Pour in your vegan chicken or vegetable broth along with soy sauce, umami seasoning, and the kombu seaweed. Don’t forget to include the reserved mushroom soaking water—it’s a secret ingredient that enhances the broth’s richness. Cover and let everything cook gently for 10 minutes. The flavors meld beautifully during this simmer.
Step 5: Cook the Noodles
Bring the pot to a light boil, then add the dry ramen noodles. Cover and simmer for 4 to 5 minutes until the noodles are tender but still springy. This method ensures your noodles soak up the spicy broth without becoming mushy.
Step 6: Add Final Flavor Boosters
Stir in the black vinegar and sliced green onions, then cover and cook for another 2 minutes. This short finish melts the vegan cheese slices into the hot broth, creating a lusciously creamy texture that enriches every bite.
Step 7: Serve and Enjoy
Ladle your ramen into generous bowls, sprinkle with toasted sesame seeds, and drizzle chili oil or chili crisp if you like. This final flourish adds an inviting aroma and an extra pop of spice that will awaken your taste buds.
How to Serve Spicy Cabbage Ramen with Vegan Cheese Recipe
Garnishes
Fresh green onion tops, toasted sesame seeds, and a spoonful of chili oil make perfect garnishes. These not only boost flavor and crunch but also add beautiful color contrast that makes the dish irresistible at first sight.
Side Dishes
Serve your spicy cabbage ramen alongside light sides like pickled vegetables, steamed edamame, or a crisp cucumber salad. These fresh and tangy accompaniments provide balance to the richness of the ramen.
Creative Ways to Present
Get playful by topping your bowl with a handful of crispy kale chips for texture or swirling in some roasted chili powder for extra heat. For gatherings, serve the ramen in mini bowls as a fun, shareable appetizer that sparks conversation and delight.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Cabbage Ramen with Vegan Cheese Recipe stores well in an airtight container in the fridge for up to 3 days. Keep the broth and noodles together to maintain flavor, but note the noodles may absorb some broth overnight.
Freezing
This ramen is best enjoyed fresh, as freezing can alter the texture of the noodles and cabbage. If needed, freeze the broth separately without noodles and add freshly cooked noodles when reheating.
Reheating
Reheat gently on the stovetop over medium heat, stirring often to prevent cheese from sticking. Add a splash of water or broth to loosen the soup if it thickens. Fresh noodles can be cooked separately and added just before serving for the best texture.
FAQs
Can I substitute the vegan cheese for something else?
Absolutely! If vegan cheese isn’t your favorite, try a dollop of coconut cream or cashew cream for that creamy richness, though it won’t melt the same way. Nutritional yeast sprinkled on top also adds a cheesy flavor without the texture.
How spicy is this recipe?
The heat level can be adjusted by the amount of gochugaru flakes and paste you use. This recipe provides a medium spicy kick, but you can add more chili oil or chili crisp to your bowl if you prefer it hotter.
Can I use fresh mushrooms instead of dried shiitake?
Fresh shiitake mushrooms are a fine substitute but soaking dried shiitake unlocks deeper umami flavor in the broth. If using fresh, you might want to add a splash of mushroom soy sauce or mushroom broth for richness.
Is this ramen suitable for gluten-free diets?
Most ramen noodles contain gluten, so for a gluten-free version, opt for rice noodles or another gluten-free noodle. Just adjust cooking times accordingly as these noodles cook differently.
What type of vegan broth works best?
Either vegan chicken-style broth or a rich vegetable broth works well for this recipe. The vegan chicken broth tends to have a more savory profile, enhancing the depth of flavor, but vegetable broth is a great option and widely accessible.
Final Thoughts
There’s something so wonderfully satisfying about a bowl of spicy, cheesy ramen that feels both indulgent and nourishing. The Spicy Cabbage Ramen with Vegan Cheese Recipe brings together bold Korean flavors, fresh veggies, and a creamy vegan twist in a way that warms your soul and excites your palate. Give it a try soon — I promise it will quickly become a favorite go-to meal you’ll want to make over and over!
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Spicy Cabbage Ramen with Vegan Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian, Vegan
- Diet: Vegan
Description
This Spicy Cabbage Ramen with Cheese is a flavorful vegan twist on traditional ramen, featuring a spicy broth infused with gochugaru and umami-rich ingredients alongside shredded cabbage, shiitake mushrooms, and melted vegan cheese. Perfectly comforting and satisfying, this recipe blends spicy, tangy, and savory notes with tender noodles, making it an ideal hearty meal for any day.
Ingredients
Vegetables and 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
Liquids and Broth
- 5 cups vegan chicken or vegetable broth
- 1 1/2 tablespoons black vinegar
- 1 tablespoon soy sauce
Spices and Condiments
- 1 tablespoon oil
- 1 tablespoon gochugaru paste
- 2–3 teaspoons gochugaru flakes
- 1 teaspoon umami seasoning
- Chili oil or chili crisp (optional)
Other Ingredients
- 3–4 slices vegan cheese (gouda or cheddar)
- 2 packages dry ramen noodles
- 1 tablespoon sesame seeds
Instructions
- Prepare the base: In a large pot, heat the oil over medium-high heat. Add the gochugaru paste and gochugaru flakes, cooking for 1-2 minutes while stirring to release their flavors and create a spicy base.
- Sauté aromatics: Add the sliced onion and sauté for a few minutes until translucent. Then add the minced garlic and cook for another 2-3 minutes until fragrant.
- Add mushrooms and cabbage: Stir in the sliced shiitake mushrooms and shredded cabbage, cooking for about 5 minutes until the cabbage starts to soften and ingredients meld together.
- Simmer broth: 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 infuse all flavors.
- Cook the noodles: Bring the soup to a light boil, then add the ramen noodles. Cover and cook for an additional 4-5 minutes until the noodles are tender yet firm.
- Finish with vinegar and cheese: Stir in the black vinegar and sliced green onions. Cover the pot and cook for another 2 minutes until the vegan cheese slices have melted into the broth, enriching its texture.
- Serve and garnish: Ladle the ramen into bowls, garnishing with toasted sesame seeds and a drizzle of chili oil or chili crisp if desired. Serve immediately and enjoy the comforting, spicy flavors.
Notes
- Using rehydrated shiitake mushrooms gives a nice depth of umami; soak them beforehand to use both mushrooms and soaking water.
- Adjust the amount of gochugaru flakes according to how spicy you want the broth.
- If vegan cheese is not available, omit or substitute with a preferred dairy-free melting cheese.
- Black vinegar adds a tangy brightness; if unavailable, a splash of rice vinegar can work.
- To increase protein, add tofu or tempeh as a side or topping.
- For gluten-free, substitute ramen noodles with gluten-free noodles.
- The recipe is best enjoyed fresh but can be refrigerated and reheated gently.
