This tasty Chili Garlic Ramen Noodle Soup features tender noodles, fresh veggies, and a spicy chili garlic broth.
I’m on a roll with my ramen adventures lately!
This time around I enlisted some help from a jar of chili garlic sauce to amp up the flavor of the soup’s broth. It was so delicious I even added extra on top!
Because garlic is not only fantastically flavorful, but also really super good for you, I added a few extra cloves and some fresh chopped scallions to kick things up a notch.
So after all the noodles have been slurped and the veggies devoured, you’re left with a positively drinkable broth that’ll warm you right up this winter.
ROCKIN’ RAMEN TOPPING IDEAS
When it comes to toppings for ramen noodle soup, the possibilities are deliciously endless! Here are some of our favorites:
- fresh cilantro
- sliced green onion (scallions)
- toasted sesame seeds
- garlic chili sauce or Sriracha chili sauce
- julienned carrots
- spiralized zucchini
- fresh or sautéed sliced mushrooms
- snow peas or snap peas
- edamame (cooked + shelled)
- baby bok choy
- bean sprouts
- thinly sliced jalapeño
- soft boiled eggs (skip for vegan)
- spicy garlic chili oil
- lime wedges
Today’s bows feature a mix of broccoli, carrots, scallions, bok choy, and cilantro with a hearty scoop of extra chili garlic sauce for a nice kick!
Chili Garlic Ramen Noodle Soup
Ready to slurp some noodles? This scrumptious soup is ready to rock your bowl!
Chili Garlic Ramen Noodle Soup
This tasty vegan Chili Garlic Ramen Noodle Soup features tender noodles, fresh veggies, and a spicy chili garlic broth.
- 2 carrots
- 1-2 jalapeños (I love mine spicy!)
- 3 cloves garlic
- 3-4 green onion stalks (scallions)
- 2 cups chopped broccoli
- 1-2 tsp sesame oil
- 4 cups low-sodium vegetable broth
- 1 TBSP chili garlic sauce plus extra for topping
- 2 TBSP low-sodium soy sauce or season to taste
- 4 ounces uncooked ramen noodles (see notes)
- 1 cup thinly sliced bok choy greens (kale works great too)
- 2-3 TBSP chopped fresh cilantro
Prep your veggies and measure out all ingredients. This soup comes together fast!
Peel and julienne carrots. Thinly slice jalapeño. Peel and mince garlic. Chop broccoli into small pieces. Chop green onion and separate into white and green portions. (set aside greens for topping) Chop/slice any additonal veggies your heart desires.
In a large pot, bring 1 tsp sesame oil to medium-high heat saute garlic and the white portions of the green onions. Add chili garlic sauce and saute an additional 30 seconds, stirring constantly.
Add broth and soy sauce. Mix well to deglaze garlic/chili sauce into brothand switch to high heat. Bring broth to a boil then reduce heat to a low and cover, allowing the flavors to mingle whlie you cook your noodles.
Bring a small pot of water to a boil and add noodles. Cook via package instructions until tender. For typcial ramen noodles this will be approx. 3-4 minutes.
Drain noodles using a mesh sieve or fine colander. Divide between two large bowls.
Give the broth a little taste and further season if/as desired. A little extra garlic chili sauce will add spice while extra soy sauce will add saltiness.
Add broccoli, carrots, jalapeno, and any other veggies you'd like to soften. If adding optional bok choy or kale, add them now as well. Stir into broth and allow veggies to cook slightly until desired tenderness is reached. I like mine al dente with a little crunch still!
Divide broth between ramen bowls and top with chopped green onion (the reserved green portions) and any extras toppings your heart desires. I like to add an extra dollop of chili garlic sauce, fresh cilantro, and some extra sliced jalapeño.
MORE TASTY TOPPING IDEAS: toasted sesame seeds, spiralized zucchini noodles, mushrooms, snow peas, snap peas, edamame, bean sprouts, soft boiled eggs (skip for vegan), spicy garlic chili oil, and anything else your ramen loving heart desires!
T-Rex friends – feel free to use chicken broth in place of vegetable broth if desired. Sodium content will depend on broth chosen and any extra soy/chili sauce added to season the broth.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on any extra toppings chosen and enjoy!
If you get a chance to try this tasty chili garlic ramen noodle soup, 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!
Do Healthy Ramen Noodles Exist?
YES! YES! 100X YES!
They’re less authentic (since they’re basically curly ramen-style soba noodles) but KA-ME Chinese Noodles are my absolute FAVORITE and I always have a few packages tucked away in my pantry.
These noodles are a great healthier alternative since aren’t deep fried or loaded with additives. I’ve found that they are pretty easy to find and I’ve been able to locate them at Publix andTarget locally as well as on Amazon.
I don’t currently have easy access to fresh ramen, but you’d like to use fresh noodles for any of my ramen recipes, go for it!
More Rockin’ Ramen Recipes:
My recipe archives are loaded with them!