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.
