If you’re searching for a comforting yet exciting bowl that warms you up from the inside out, this Spicy Cabbage Ramen with Vegan Cheese Recipe is about to become your new favorite. It’s the perfect harmony of bold, spicy flavors and creamy vegan cheese that melts into every slurp-worthy bite. Using fresh shredded cabbage and earthy shiitake mushrooms all simmered in a fragrant broth, this ramen hits all the right notes — satisfying, nutritious, and packed with vibrant texture. Whether it’s a chilly night or a craving for something deliciously spicy, this recipe delivers a bowl-full of joy with every spoonful.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential for creating that rich, layered flavor and texture that makes this dish unforgettable. Each element plays a key role, from the spice of gochugaru to the silky melt of vegan cheese, bringing the soup together in perfect harmony.
- 3 cups shredded green or Napa cabbage: Adds a crisp, fresh crunch and subtle sweetness that balances the heat.
- 1/2 small onion, cut root to stem: Provides a soft, aromatic base when sautéed.
- 3 sliced green onions (reserve greens for garnish): Brings a mild onion flavor and a pop of color.
- 3 cloves minced garlic: Enhances the savory depth with its pungent aroma.
- 4-5 rehydrated dried shiitake mushrooms (reserve soaking water): Adds an earthy umami richness that makes the broth comforting.
- 5 cups vegan chicken or vegetable broth: Forms the flavorful liquid heart of the ramen.
- 3-4 slices vegan cheese (gouda or cheddar): Melts into creamy pockets for a luxurious texture contrast.
- 1 tablespoon oil: Helps release aromatic flavors from spices and vegetables.
- 1 tablespoon gochugaru paste: Provides a smoky, spicy base essential for that signature kick.
- 1 tablespoon soy sauce: Adds a salty umami depth to the soup.
- 2-3 teaspoons gochugaru flakes: Sprinkled in for extra heat and texture.
- 1 teaspoon umami seasoning: Boosts savory notes for a full-bodied broth.
- 2-inch piece dry kombu seaweed: Infuses a subtle oceanic flavor to enhance complexity.
- 1 1/2 tablespoons black vinegar: Balances the spice with a tangy brightness.
- 2 packages dry ramen noodles: The essential chewy base that soaks up all those flavors.
- 1 tablespoon sesame seeds: Adds a nutty garnish and slight crunch.
- Chili oil or chili crisp (optional): For those who want to turn up the heat and texture even further.
How to Make Spicy Cabbage Ramen with Vegan Cheese Recipe
Step 1: Building the Flavor Base
Start by heating your oil over medium-high heat. Once warmed, stir in the gochugaru paste to bloom its vibrant red color and unlock those smoky, spicy aromas. Cook this gently for 1 to 2 minutes, letting the paste become fragrant before adding anything else. This step is where some serious depth begins to develop, so don’t rush it!
Step 2: Sautéing the Aromatics
Next, toss in the sliced onion and sauté until it becomes translucent. This brief cooking softens the onion’s sharpness and creates a subtly sweet foundation. Then, add the minced garlic, stirring for another 2 to 3 minutes. Watching (and smelling) these ingredients meld is pure kitchen joy.
Step 3: Adding Vegetables
Time to bring in the mushrooms and cabbage. These powerhouse veggies add heartiness and texture. Let them cook together for about 5 minutes until the cabbage begins to soften but still retains a slight bite. This balance prevents sogginess and keeps the soup lively.
Step 4: Simmering the Broth
Pour in your vegan broth along with soy sauce, umami seasoning, kombu seaweed, and the reserved shiitake soaking water. This mixture is where the soup’s soul lives. Cover your pot and let it simmer gently for 10 minutes. The flavors will mingle and intensify, giving you a broth that’s packed with savory delights.
Step 5: Cooking the Noodles
Bring the broth to a soft boil, then add the ramen noodles directly into the pot. Cover and cook for 4 to 5 minutes until the noodles are tender yet springy. Cooking noodles straight in the broth means they soak up every bit of flavor, making each bite absolutely heavenly.
Step 6: Melting the Vegan Cheese
Stir in the black vinegar and sliced green onions to add brightness and freshness. Then, place the vegan cheese slices on top, cover the pot, and let everything steam together for 2 more minutes. Watching the vegan cheese melt into velvety ribbons throughout the soup is one of the most satisfying moments in this recipe.
Step 7: Finishing Touches
Finally, ladle your incarnate bowl of spicy, cheesy goodness into serving bowls. Sprinkle sesame seeds over the top, and if you’re feeling adventurous, add a drizzle of chili oil or chili crisp. This final touch adds a dazzling pop of color and extra layers of spicy crunch. Dig in and enjoy every flavorful mouthful!
How to Serve Spicy Cabbage Ramen with Vegan Cheese Recipe
Garnishes
Keep garnishes simple but impactful. The reserved green parts of the onions bring refreshing sharpness and a splash of green, while sesame seeds add nuttiness and a little texture crunch. Chili oil or chili crisp is optional but highly recommended for anyone who loves to crank up the spice factor and add complexity with every bite.
Side Dishes
This ramen shines on its own, but pairing it with light side dishes like steamed edamame or a crisp cucumber salad complements the bold flavors and adds variety in texture. For a heartier meal, some pan-fried tofu or crispy vegetable gyoza would be delightful companions.
Creative Ways to Present
For special occasions or cozy dinner parties, serve this ramen in rustic bowls to highlight the vibrant broth and colorful ingredients. Consider topping with fresh herbs like cilantro or Thai basil for an extra burst of aroma. Present the chili oil and sesame seeds on the side too, so guests can customize their spice and crunch levels exactly how they like.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Cabbage Ramen with Vegan Cheese Recipe stores beautifully in an airtight container in the fridge for up to 3 days. Keep the noodles separate if you can to avoid them becoming mushy, then combine just before reheating.
Freezing
Freezing this ramen is best done in two parts: broth and solid ingredients. Freeze the broth without noodles for up to 2 months in a freezer-safe container, and store fresh noodles separately in the fridge. This helps preserve flavor and texture when thawed and reheated.
Reheating
To reheat, warm the broth gently on the stove before adding fresh noodles and cheese slices again, allowing the cheese to melt right in front of you. Avoid microwaving to keep the noodles from getting rubbery. A gentle stovetop reheat ensures every ingredient stays delicious.
FAQs
Can I use regular cheese instead of vegan cheese?
Absolutely, but this Spicy Cabbage Ramen with Vegan Cheese Recipe is crafted to be fully vegan and uses vegan cheese to keep it dairy-free. If you prefer, any melting cheese like cheddar or gouda can work, but it alters the vegan nature of the dish.
How spicy is this ramen, and can I adjust the heat?
This ramen offers a pleasant kick thanks to the gochugaru paste and flakes, but you can easily adjust the spice level to your liking by using less chili flakes or omitting the chili oil garnish.
What type of ramen noodles should I use?
Dry ramen noodles are perfect for this recipe because they hold their chew and absorb flavor well. Fresh noodles can be used but require shorter cooking time to prevent over-softening.
Is there a substitute for black vinegar?
If you don’t have black vinegar on hand, a mild balsamic vinegar or apple cider vinegar mixed with a pinch of sugar can mimic its tangy sweetness nicely in this soup.
Can I make this gluten-free?
To make a gluten-free version of this Spicy Cabbage Ramen with Vegan Cheese Recipe, choose gluten-free soy sauce and ramen noodles made from rice or other gluten-free grains. Adjust seasoning accordingly to avoid gluten-based condiments.
Final Thoughts
This Spicy Cabbage Ramen with Vegan Cheese Recipe is truly a bowl of comfort and excitement rolled into one. It’s the kind of meal that feels like a warm hug on a busy day and yet feels special enough to impress friends or delight family. Give it a try, and I promise it’ll become a go-to in your recipe rotation for cozy nights and when you need a little spice in your life.
Print
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: Korean-inspired
- Diet: Vegan
Description
This Spicy Cabbage Ramen with Cheese is a flavorful vegan noodle soup featuring tender cabbage, earthy shiitake mushrooms, and melted vegan cheese. Infused with a spicy gochugaru paste, umami-rich broth, and a hint of black vinegar, this comforting dish delivers a perfect balance of heat, tang, and savory depth. Ideal for a cozy dinner, it combines vibrant textures and bold Korean-inspired flavors in every bowl.
Ingredients
Vegetables & 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)
Broth & Seasonings
- 5 cups vegan chicken or vegetable broth
- 1 tablespoon gochugaru paste
- 1 tablespoon soy sauce
- 2–3 teaspoons gochugaru flakes
- 1 teaspoon umami seasoning
- 2-inch piece dry kombu seaweed
- 1 1/2 tablespoons black vinegar
Noodles & Cheese
- 2 packages dry ramen noodles
- 3–4 slices vegan cheese (gouda or cheddar)
Oils & Garnishes
- 1 tablespoon oil (for sautéing)
- 1 tablespoon sesame seeds
- Chili oil or chili crisp (optional)
Instructions
- Heat and cook the spicy paste: In a large pot, heat the oil over medium-high heat. Add the gochugaru paste and any additional gochujang if using, cooking for 1-2 minutes while stirring to release the fragrance and deepen the flavors.
- Sauté onions and garlic: Add the sliced onion to the pot and sauté for a few minutes until translucent. Then, add the minced garlic and cook for another 2-3 minutes to build a rich, aromatic base.
- Cook cabbage and mushrooms: Stir in the sliced shiitake mushrooms and shredded cabbage. Cook for about 5 minutes until the cabbage starts to soften and the mushrooms are heated through.
- Add broth and seasonings: Pour in the vegan chicken or vegetable broth along with the soy sauce, umami seasoning, kombu seaweed, and the reserved mushroom soaking water. Cover and let it cook gently for 10 minutes to allow flavors to meld.
- Cook the ramen noodles: Bring the soup to a light boil, then add the dry ramen noodles. Cover the pot and cook for an additional 4-5 minutes until the noodles are tender but still have a slight bite.
- Add final ingredients and melt 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, adding a creamy texture.
- Serve and garnish: Ladle the ramen into bowls. Garnish with sesame seeds and a drizzle of chili oil or chili crisp if desired. Serve hot and enjoy the spicy, savory, and creamy flavors.
Notes
- You can substitute Napa cabbage with green cabbage or other sturdy greens like bok choy.
- If vegan cheese is not available, use your preferred plant-based cheese alternatives.
- Adjust the amount of gochugaru paste and flakes according to your spice tolerance.
- For a gluten-free version, use gluten-free ramen noodles and tamari instead of soy sauce.
- Rehydrated shiitake soaking water adds depth to the broth; don’t discard it.
- Black vinegar adds a subtle tang; you can use rice vinegar as a milder alternative.
- Adding chili oil or chili crisp elevates the spiciness and adds texture but is optional.
