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!

Spicy Vegetarian Ramen

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.

Spicy Vegetarian Ramen With Fried Garlic, Bok Choy, and Jammy Egg

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
Vegetarian Ramen Ingredients

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
5 from 4 votes
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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!

Course Main Dish
Cuisine Asian, Vegetarian
Keyword Vegetarian Ramen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 395 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

FRIED GARLIC + CHILI OIL

  • 1/4 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

  1. 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.

  2. Bring the same pot to medium-high heat with a drizzle of oil and add garlic, chopped green onion (whites and greens) and chopped dried porcini mushrooms. Sauté until fragrant, approx, 1 minute.

  3. Add your broth, soy sauce, tomato paste, and Sriracha.

  4. Simmer, covered, on medium-low heat for 10 minutes.
  5. While the soup simmers, prep your choice of toppings.

  6. 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 mushroom bits.

  7. 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 brother, soup-like ramen bowl feel free to add an extra cup of broth and adjust seasoning to taste.
  8. 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.

  9. 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.

  10. Ready to eat? Top ramen and broth with all your favorite toppings and feel free to check out the blog post for even more topping ideas! Enjoy!

Recipe 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 (Chuka Soba) 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 needed by adding nutrition facts for toppings chosen.

Nutrition Facts
Spicy Vegetarian Ramen
Amount Per Serving
Calories 395 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 6g7%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Jammy Soft Boiled Ramen Egg

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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Comments

  • Cool Girl Su

    5 stars
    This is absolutely amazing. It wasn’t too hard to make, and it beats expensive takeout. Will 100% make again, thank you so much.

    • Thank you! I’m so glad you enjoyed it!

  • Tina

    Hey jenn I want to know if I add the baby bok Choy how do I cook it before I add it?

    • Hi Tina! I like to chop it into thin strips and add the light green parts along with the broth and then toss the darker green slices in with the noodles! This way everything is perfectly tender and delish! When I made it the other night I added the jalapeños in with the broth as well and it got super spicy – so good!

  • Lauren

    The fried garlic and chili oil, is that optional to add at the end?

    • Hi Lauren! It’s optional (and omg so toasty and tasty!) and drizzled on at the end. Yesterday when I made it I drizzled a little into the pot while cooking the broth/ramen and then extra on top. I’m already craving it again lol.

  • Gina

    5 stars
    I sort of combined this recipe with your ‘Vegan Ramen Bowl with Edamame and Mushrooms’ one and I absolutely adored it. We cooked our noodles in the soup and they tasted absolutely delicious! We ended up adding some more vegetable broth to make it a little thinner because our noodles had absorbed a lot of moisture. We also swapped the jalapenos for habanero chillis to give the ramen a little more zing.
    Your recipe is so incredible I am forever in love with it, it’s just the perfect mixture between the tasty veggies and the awesome tomato/spice flavor of the soup.
    Just AMAZING!

  • Misty

    The recipe doesn’t say how much water to add.

    • Hi Misty! No water needed for this one unless you prefer to boil your noodles outside the sauce for a brothier ramen bowl. I had used water in place of some of the broth during one of the test runs but the all-broth version was my favorite – I updated the recipe and thank you so much for pointing that out so I could fix it! xoxo

  • Katie

    5 stars
    This recipe was delicious and the leftovers were even better!

    • Thank you Katie! I’m so glad you enjoyed it!

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