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
Scale
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.
