Vegan Chicken Ramen Recipe
Dinner Soups & Stews 

Vegan Chicken Ramen

This vegan “chicken” ramen is a weeknight winner, thanks to Meati Classic Cutlets.

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Using Meati Classic Cutlets transforms this vegan “chicken” ramen recipe into a protein-packed bowl of goodness. If you’ve found yourself with a package of Meati and you need recipes, this is one bowl you don’t want to miss.

Vegan ramen recipe

I just wrapped up my glowing review of Meati Classic Cutlets, so naturally, I had to make a new post bragging about this delicious bowl of ramen that features Meati as the star of the show.

This recipe is relatively easy to whip up, and you don’t need too many ingredients. The best part is you can endlessly customize the broth to your liking. Fill it with all your favorite vegetables for an easy, nutritious weeknight dinner.

Before we get into the recipe, this meal features Meati as the protein superhero. You are welcome to swap this out with your favorite vegan chicken or tofu. Feel free to fry the tofu first, or you can simply cube it and let it cook in the broth for a few minutes.

How to make this vegan chicken ramen recipe

You need a little bit of time and just a handful of ingredients. I’ll list out all of the ingredients and substitutions, so you can customize this bowl to your heart’s content.

What you need

  • Aromatics: The broth starts with a base of onion, scallions, and a Thai chili pepper. You can use shallots or even leeks instead of onion or scallions. If you’re averse to heat, skip the Thai chili pepper, or you can use a diced jalapeńo or a healthy shake of crushed red pepper flakes. You can also add a drizzle of chili oil, a spoonful of chili crisp, or a squirt of sriracha for heat too.
  • Vegetables: I keep it simple with just cubed sweet potatoes, but you can get super creative here. If you don’t have sweet potatoes, try it with cubed butternut or acorn squash. You can also add sliced bell peppers, diced carrots, or sliced mushrooms with the onion. If you’re looking to add more green or tender-crisp vegetables–think bok choy, edamame, small broccoli florets, sugar snap peas, or baby spinach–add them during the last 5 to 8 minutes of the broth simmering.
  • Seasonings: I add shichimi togarashi and vegan dashi granules to season the broth. If you don’t have vegan dashi granules, you can omit them or replace them with your favorite mushroom powder.
  • Protein: I use Meati Classic Cutlets, but you can use your favorite vegan protein here. You can even add a can of chickpeas if you want to keep it super simple.
  • Noodles: I opted for Ocean’s Halo Ramen. You’ll need four bricks or about 10–12 ounces of dry noodles to serve four people. Use your favorite brand here.
  • Tare: Pronounced “tah-reh” and meaning “sauce” in Japanese, this is a concentrated mixture of ingredients used to flavor the ramen broth at the end. For this tare, I use mirin, tamari, sesame oil, chili oil, and white miso. I add tahini for added creaminess.
  • Finishing touches: I finish the ramen with Daybreak Seaweed’s Ume Shiso Furikake. The seaweed works really well with Meati’s plant-based chicken cutlet. You can omit this or serve with a sprinkle of sesame seeds instead.
easy vegan ramen recipe

How to make it

  • Step 1: It starts with the broth. Fry the onion and sweet potatoes. Next, add the white parts of the scallions and the chopped chili pepper. From there, add the shichimi togarashi and vegan dashi granules. Pour in the water and bring to a boil. Reduce the heat and simmer for 30 minutes uncovered.
  • Step 2: Toward the end of the ramen broth simmering, cook the ramen noodles. Drain, rinse, and divide them between four bowls.
  • Step 3: Cook the Meati cutlets. Heat a little oil in a skillet, brush the cutlets with a touch of sesame oil, and brown for about 7 minutes, flipping every 2 to 3 minutes. If you’re cooking from frozen, you will fry them for 12–13 minutes. Cook until an instant-read thermometer reaches 165ºF when inserted into the center of a cutlet.
  • Step 4: Allow the cutlets to rest, and then sprinkle a little Ume Shiso Furikake on top of each cutlet if you like. From there, thinly slice them.
vegan tare
  • Step 5: Gather all the ingredients for the tare and add a spoonful of hot broth. Whisk until smooth and pour it back into the broth.
  • Step 6: Serve it up! Ladle the hot broth over each bowl of noodles and arrange a sliced Meati cutlet on top. Garnish with the scallion greens and another sprinkle of Ume Shiso Furikake. You’re ready to dig in!

I hope you loved this vegan ramen recipe as much as I did! If you make it, please rate the recipe and drop a comment below; I’d love to hear from you!

Vegan Chicken Ramen Recipe

Vegan Chicken Ramen

This vegan "chicken" ramen is a weeknight winner thanks to Meati Classic Cutlets.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 677kcal

Ingredients

  • 2 tablespoons neutral oil, divided
  • 1 yellow onion, peeled and diced
  • ¾ pound sweet potatoes, peeled and diced
  • 5 scallions, minced; white and green parts kept separate
  • 1 hot chili pepper, optional, trimmed and diced
  • 2 teaspoons shichimi togarashi use more or less to taste
  • 2 .35-ounce packets vegan dashi granules or you can also use 1 tablespoon mushroom powder or omit
  • 6 cups water
  • 1 10.75-ounce package Ocean’s Halo Ramen or use 4 blocks of your favorite ramen
  • 1 teaspoon sesame oil
  • 4 Meati Classic Cutlets
  • Salt to taste

Tare:

For serving:

Instructions

Cook the vegetables:

  • Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the onion and sweet potatoes. Cook for 5–7 minutes, stirring occasionally. Add the white parts of the scallions and the chili pepper, if using, and cook for 1 minute.

Season the vegetables:

  • Add the shichimi togarashi and vegan dashi granules. Stir to coat and cook for 1 minute.

Simmer the broth:

  • Pour in the water and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes until the sweet potatoes are fork-tender.

Cook the ramen:

  • Bring a large pot of water to a boil. Cook the ramen according to package directions. Drain, rinse, and divide between 4 bowls.

Cook the Meati Classic Cutlets:

  • As you wait for the ramen water to boil, make the cutlets. Pat the Meati Classic Cutlets dry and brush them with sesame oil. Season both sides with salt and pepper.
  • Preheat a large skillet over medium heat. Add the neutral oil and heat until the oil begins to shimmer. Add the cutlets in an even layer. Cook for 2–3 minutes and then flip. Continue cooking, flipping every 2–3 minutes, until the cutlets reach 165ºF. It takes 7–8 minutes if the cutlets are thawed and 12–13 minutes if they are frozen.
  • Transfer the cutlets to a plate and rest for 5 minutes. Thinly slice each cutlet and sprinkle a light dusting of Ume Shiso Furikake on top.

Make the tare:

  • Whisk together all the ingredients for the tare in a medium bowl. Add 1 ladle of the hot broth and whisk until smooth. Pour the mixture into the pot. Taste and season. Turn off the heat.

To serve:

  • Ladle the broth over the ramen noodles. Arrange the sliced cutlets on top. Finish with minced scallion greens and a sprinkle of Ume Shiso Furikake or sesame seeds if you like. Enjoy!

Nutrition

Calories: 677kcal | Carbohydrates: 36g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 1334mg | Fiber: 6g | Sugar: 9g
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