Home » Ramen » Spicy Vegetarian Ramen
Published: April 13, 2020Updated: April 19, 2022Author: Jenn Laughlin
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This Spicy Vegetarian Ramen has a quick trick for a super tasty vegan broth that infuses the ramen noodles with oodles of flavor! Add all your favorite toppings and get ready to faceplant!
This spicy vegetarian ramen has rocked my world!
Spiking the vegetable broth base with garlic, scallions, dried mushrooms, tomato paste , soy sauce, and sriracha leads the most amazing flavorful, savory broth for the noodles to soak in.
Feel free to keep things mild with just a dash of Sriracha or embrace the heat by adding extra, the spice level is up to you! My idea of perfection is 2 glorious spoonfuls. Start small, and add more as you go for a totally customizable heat level.
Tasty Vegetarian Ramen Topping Ideas
- fresh cilantro
- sliced green onion (scallions)
- toasted sesame seeds
- chili garlic sauce
- thinly sliced carrots
- edamame (cooked + shelled)
- baby bok choy
- pan-fried or oven-fried tofu
- bean sprouts
- thinly sliced jalapeño
- lime wedges
- fried garlic
- crushed red pepper flakes
- jammy soft-boiled eggs
- chili oil
More Rockin’ Ramen Recipes
Pescatarian friends can whip up a fiery bowl of Sriracha Shrimp Ramen Soup or simply add sautéed shrimp to the spicy vegetarian recipe below.
Vegan friends, skip the optional soft-boiled egg topping for this recipe, or whip up my Spicy Sesame Ramen Noodles or Vegan Ramen Bowls with Edamame and Mushrooms.
Vegetarian Ramen
Serving 4 or more? Simply double or triple the recipe below! The noodles cook so quickly that you won’t spend any additional time making a larger batch.
Let’s get our ramen on!
Spicy Vegetarian Ramen
This Spicy Vegetarian Ramen has a quick trick for a super tasty vegan broth that infuses the ramen noodles with oodles of flavor! Add all your favorite toppings and get ready to faceplant!
4.86 from 56 votes
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Course: Main Dish
Cuisine: Asian, Vegetarian
Keyword: Vegetarian Ramen
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 2 TBSP light sesame oil or avocado oil
- 3/4-1 cup choppeddried porcini mushrooms* (.5 oz)
- 3 cloves garlic , smashed and minced
- 4 scallions , thinly sliced white + greens
- 3-4 cups low-sodium vegetable broth
- 2 TBSP tomato paste
- 1-2 TBSP Sriracha
- 1-2 TBSP low-sodium soy sauce
- 4-5 ounces uncooked ramen noodles see notes
FRIED GARLIC + CHILI OIL
- ¼ cup avocado oil or vegetable oil
- 3 cloves garlic , thinly sliced
- 1 TBSP sesame seeds
- 1 TBSP crushed red chili flakes
TASTY TOPPING OPTIONS
- thinly sliced jalapeño
- edamame (cooked + shelled)
- jammy soft-boiled egg (skip for vegan ramen)
- chopped green onion and/or cilantro
- baby bok choy
- chili garlic sauce
- see blog post for even more topping ideas
Instructions
First make the fried garlic in chili oil. Heat 1/4 cup oil in a medium pot over medium heat. Once hot, add thinly sliced garlic and pan fry, stirring often, until garlic is just beginning to turn golden, approx. 3 minutes. Stir in sesame seeds and cook an additional minute until garlic is crisp and toasty. Carefully transfer mixture to a small bowl and add crushed red pepper flakes. Mix well and set aside.
Bring the same pot to medium-high heat with a drizzle of oil and add garlic, chopped green onion (whites only – save the greens for topping) and chopped dried porcini mushrooms. Sauté until fragrant, approx, 1 minute.
Add your broth, soy sauce, tomato paste, and Sriracha.
Simmer, covered, on medium-low heat for 10 minutes.
While the soup simmers, prep your choice of toppings.
Once your broth is fragrant and ready, strain by pouring through a fine mesh sieve/strainer and add back into the pot, removing the onion and dried mushroom bits.
Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness and umami. For a brothier, soup-like ramen bowl feel free to add an extra cup of broth and adjust seasoning to taste.
For a thicker ramen broth, cook your noodles directly in the simmering broth for approx. 3-4 minutes or until tender. For a thinner broth, feel free to cook ramen seperately and add before serving.
If you prefer any of the other veggies softened versus raw (sliced carrots or jalapeños for instance) you can absolutely add them to the broth to simmer/cook until tender as well! This soup is crazy easy to customize.
Ready to eat? Top ramen and broth with a drizzle of chili oil and add all your favorite toppings and feel free to check out the blog post for even more topping ideas! Enjoy!
Notes
Spice lovers can add extra sriracha to taste, or control the heat with crushed red pepper flakes if desired. The optional jalapeño topping will also add heat for an even spicier ramen! I LOVE thinly sliced jalapeños on top of mine!
I can’t typically find fresh at my grocery store so I opt for the dried noodles from the International Foods aisle. I like to use about 4-6 oz noodles here but you can adjust this to taste.
My favorite ramen to use is a little less traditional, as it’s not fried and does not come with a seasoning packet. They’re labeled as KA-ME Curly Noodles and are a great healthier option for ramen bowls! They’re also pretty easy to find! I’ve found them at Publix, Target, and on Amazon.
Nutrition facts below are an estimate for the broth and ramen provided by an online nutrition calculator. Adjust as neededby adding nutrition facts for toppings chosen.
Nutrition
Calories: 395kcal, Carbohydrates: 62g, Protein: 11g, Fat: 15g, Saturated Fat: 2g, Fiber: 2g, Sugar: 6g
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
If you get a chance to try this spicy vegetarian ramen recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
For absolutely *PERFECT* jammy soft boiled eggs, I used my friend Stefanie’s tutorial for Instant Pot Jammy Eggs.
After slicing, I drizzled the halved eggs with the fried garlic chili oil from my ramen recipe and topped them with black sesame seeds. Easy peasy!
Our Favorite Japanese Restaurant Inspired Recipes
On the appetizer front, we love making edamame every which way! My latest obsession is Sweet Chili Edamame with crushed red pepper flakes on top – delicious!
When it’s time for a date night dinner at home, we always default to make-your-own-sushi nights! I have a complete Homemade Sushi Tutorial with photos and you can even try your hand at the beloved Volcano Roll or Philadelphia Roll!
On the side dish front, I can’t enough of this restaurant-style Kani Salad which features cucumber noodles, imitation crab, fresh avocado, and a kiss of sriracha chili sauce!
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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