Spicy Cabbage Ramen w/ Cheese
Spicy Cabbage Ramen w/ Cheese
This soup is not only filled with deliciously bold flavors, great textures but it’s also extremely satisfying. If all that weren’t enough to convince you to try it, the best part is the cheesy topping that adds a wonderful creaminess to the dish. It’s very easy to make and even though it’s called spicy you can adjust the heat level to your liking and if you like spice make sure to serve it with a bit of chili oil or chili crisp for a little extra heat. Also feel free to add in any extras like baked tofu or tempeh for some added plant protein.
Serves 2-3
Ingredients
3 cups (350g) Green or Napa Cabbage shredded
1/2 small (135g) Onion cut root to stem
3 Green Onions sliced (reserve greens for garnish)
3 cloves Garlic minced
1 “ piece of Ginger, peeled and chopped
4-5 dried Shiitake Mushrooms rehydrated (reserve soaking water)
5 cups (1182ml) Vegan Chicken or Vegetable Broth
3 -4 slices Vegan Cheese (Gouda or Cheddar are good)
1 Tbsp (15ml) neutral Oil for sautéing
1 Tbsp (15ml) Soy Sauce
1 Tbsp (15g) Gochujang Paste
2-3 tsp (10-15g) Gochugaru flakes
1 tsp (5g) Umami Seasoning
2” piece dry Kombu Seaweed
1 1/2 Tbsp (23ml) Black Vinegar (found in asian markets or sub rice vinegar)
2 packages dry Ramen Noodles any style
1 Tbsp (15g) Sesame Seeds for garnish
Optional: Serve with Chili Oil or Chili Crisp
Note:
If the soup becomes too thick after the noodles have cooked you can add an additional cup of water or broth before adding in the cheese.
Directions
1. Heat the oil on medium high heat in a large pot. Add the gochugaru and gochujang and allow them to cook for a 1-2 minutes while stirring them around.
2. Add in the onions and sauté for a few minutes before adding in the garlic and ginger. Continue to sauté for another 2-3 minutes or until the onions start to become translucent.
3.Slice up the rehydrated shiitake mushrooms (reserve the soaking water) and add them to the pot. Cook for 1-2 minutes.
4.Add in the shredded cabbage and cook for 5 minutes or until it begins to soften. Add in the kombu, white parts of the green onions, soy sauce, umami seasoning and both the mushroom water and vegan chicken broth. Mix well, cover and cook for 10 minutes.
5.Make sure the soup comes to a light boil and then add in the ramen noodles. Cover the pot and cook the noodles for 4-5 minutes. Once the noodles are done, mix in the black vinegar.
6. If the soup has thickened and you want more liquid, add another cup of water or broth. Remove the kombu and yop the soup with slices of vegan cheese and cover the pot. Cook for another 2 minutes or until the cheese is nice and melty. Serve up bowls with sliced green onions, sesame seeds and if you like, chili crisp for more heat!
