Spicy Lemongrass Ramen

A fireplace can warm you up during cold winter days, but so can a bowl of spicy ramen soup! We prefer the latter… it’s tastier 🙂 Cozy up with this recipe for your next meal!

AuthorHannah YorkCategoryDifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 4 cups Vegetable broth
 1 tbsp Miso paste
 3 tbsp Fix Hot Sauce Lemongrass Sriracha
 1 cup Purple Cabbage, thinly sliced
 1 Large carrot, thinly sliced
 1 Lime, squeezed
 2 Cloves of garlic, minced
 ½ tbsp Ginger, grated or finely minced
 4 Green onions, whites and green part separated
 ½ cup Coconut milk
 15 oz Tofu, pressed & cut into 1" cubes
 1 tbsp Tamari
 Ramen noodles
 2 Vegan sausages (sub non-vegan)
 Sesame seeds, for topping

1

Preheat the oven to 400 degrees. While the oven is heating, remove tofu from packaging. Press the tofu by wrapping in paper towels and placing a heavy object on top. Let sit for 10 minutes.

2

After tofu has been pressed, dice into 1” squares. Toss tofu with 1 tbsp of Tamari and bake on a parchment lined baking sheet for 15-25 minutes until golden on the outside.

3

For the broth, add 1 tbsp of coconut oil to a large pot and turn to medium heat.

4

Add the white parts of the green onions, garlic, sausage, and salt. Cook until the sausage has browned and is cooked all the way through, about 5 minutes.

5

Add 4 cups of vegetable broth, lime juice, and Fix Lemongrass Sriracha. Bring to a simmer and let cook for 5 minutes.

6

Reduce heat to medium and add coconut milk. Let sit for another 3 minutes. Do a taste test here to see if you need some more salt or spice.

7

Add in the ramen noodles of choice and boil for 2 minutes less than what the package calls for. Since this will be staying in the broth, it's going to continue to cook when you turn off the heat.

8

Turn off the heat and add in miso paste. Stir for about 5 minutes or until completely dissolved.

9

Serve ramen noodles and broth in a bowl. Add the tofu and top with your favorite toppings such as sesame seeds, green onion, raw veggies, and of course, extra Fix Lemongrass Sriracha!

Ingredients

 4 cups Vegetable broth
 1 tbsp Miso paste
 3 tbsp Fix Hot Sauce Lemongrass Sriracha
 1 cup Purple Cabbage, thinly sliced
 1 Large carrot, thinly sliced
 1 Lime, squeezed
 2 Cloves of garlic, minced
 ½ tbsp Ginger, grated or finely minced
 4 Green onions, whites and green part separated
 ½ cup Coconut milk
 15 oz Tofu, pressed & cut into 1" cubes
 1 tbsp Tamari
 Ramen noodles
 2 Vegan sausages (sub non-vegan)
 Sesame seeds, for topping

Directions

1

Preheat the oven to 400 degrees. While the oven is heating, remove tofu from packaging. Press the tofu by wrapping in paper towels and placing a heavy object on top. Let sit for 10 minutes.

2

After tofu has been pressed, dice into 1” squares. Toss tofu with 1 tbsp of Tamari and bake on a parchment lined baking sheet for 15-25 minutes until golden on the outside.

3

For the broth, add 1 tbsp of coconut oil to a large pot and turn to medium heat.

4

Add the white parts of the green onions, garlic, sausage, and salt. Cook until the sausage has browned and is cooked all the way through, about 5 minutes.

5

Add 4 cups of vegetable broth, lime juice, and Fix Lemongrass Sriracha. Bring to a simmer and let cook for 5 minutes.

6

Reduce heat to medium and add coconut milk. Let sit for another 3 minutes. Do a taste test here to see if you need some more salt or spice.

7

Add in the ramen noodles of choice and boil for 2 minutes less than what the package calls for. Since this will be staying in the broth, it's going to continue to cook when you turn off the heat.

8

Turn off the heat and add in miso paste. Stir for about 5 minutes or until completely dissolved.

9

Serve ramen noodles and broth in a bowl. Add the tofu and top with your favorite toppings such as sesame seeds, green onion, raw veggies, and of course, extra Fix Lemongrass Sriracha!

Spicy Lemongrass Ramen
Hannah York

I'm Hannah, full time tech startup employee by day, foodie and holistic food blogger by night! I'm passionate about fueling your body with ingredients that make you feel good both inside and out.


I began my health journey and expirementing with food shortly after I graduated from college and moved to NYC. I was in this vicious cycle of working too much, eating poor quality food, and not focusing on my overall health and wellbeing. After losing my grandparents to chronic illnesses at a very young age, I realized something needed to change in my diet to get my health on track so I didn't follow down the same path.


The recipes that I create now are centered around healthy, plant based, whole foods. I'm constantly inspired by the unique ingredients that the earth has to offer, as well as supporting small businesses who are on a journey to make healthy food available to all!