Name: Spicy Vegetarian Ramen
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tsp sesame oil; 1/2 onion, sliced; 4 cloves garlic, minced; 1 Tbsp freshly grated ginger; 4 cups vegetable broth; 2 Tbsp low sodium soy sauce (plus extra to taste); 1 Tbsp rice vinegar; 1-2 Tbsp chili garlic sauce (adjust to spice preference); 4 oz shiitake mushrooms, sliced; 1 cup chopped bok choy; 1 carrot, julienned or spiralized; 1 package ramen noodles (3-4 oz, discard seasoning packet); 1/2 cup sliced green onion; 1/2 cup corn kernels (fresh, frozen, or canned); 1 soft-boiled egg (optional, omit for vegan); Nori sheets, sliced (optional); Toasted sesame seeds, for garnish

Why You’ll Love Spicy Vegetarian Ramen Recipe

This recipe nails the combination of quick prep and restaurant‑level flavour. The broth is infused with umami from the dried porcini mushrooms and tomato paste, heat from the sriracha, and aromatic depth from garlic and scallions. It’s easily customizable—mild or fiery, simple or loaded with toppings. Because it’s vegetarian (and easily vegan if you skip the egg), it’s a great weeknight dinner to satisfy a craving without a ton of fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

light sesame oil or avocado oil
chopped dried porcini mushrooms
garlic, smashed and minced
scallions (whites and greens)
low‑sodium vegetable broth
tomato paste
sriracha (or more, to taste)
low‑sodium soy sauce
uncooked ramen noodles

Fried garlic + chili oil
avocado oil or vegetable oil
garlic, thinly sliced
sesame seeds
crushed red chili flakes

Tasty topping options
thinly sliced jalapeño
cooked + shelled edamame
jammy soft‑boiled egg (skip if vegan)
chopped green onion and/or cilantro
baby bok choy
chili garlic sauce

Directions

First make the fried garlic chili oil: heat oil in a medium pot over medium heat, add thinly sliced garlic and fry (stirring) until just golden (about 3 minutes). Then stir in sesame seeds, cook an extra minute until the garlic is crisp and toasty. Carefully transfer mixture to a small bowl and add crushed red chili flakes — set aside.
In the same pot, drizzle a little oil and bring to medium‑high heat. Add minced garlic, the white parts of the green onion (scallions), and chopped dried porcini mushrooms. Sauté until fragrant (about 1 minute).
Add the vegetable broth, soy sauce, tomato paste, and sriracha to the pot. Cover and simmer on medium‑low heat for about 10 minutes.
While the broth simmers, prep your toppings.
Once the broth is ready, strain it through a fine‑mesh sieve/strainer into the same pot, discarding the solids (or optionally keep them for texture). Taste the broth and adjust seasoning: add more sriracha for heat, more soy sauce for salt/umami. For a thinner, soup‑style bowl you can add extra broth.
Cook your ramen noodles in the simmering broth for about 3‑4 minutes (or until tender) if you want a thicker bowl. For a thinner broth, you may cook the noodles separately and add them to the bowl later.
If you like some of the veggies softened (e.g., carrots or jalapeños), you may add them to the simmering broth so they cook slightly.
To serve: divide noodles and broth into bowls, drizzle the fried garlic chili oil on top, then add your selected toppings. Enjoy!

Servings and timing

Servings: 2
Prep Time: approx. 10 minutes
Cook Time: approx. 20 minutes
Total Time: approx. 30 minutes

Variations

Make it vegan: skip the soft‑boiled egg topping and stick with tofu, edamame or beans for added protein.
Lower sodium: use a low‑sodium vegetable broth and reduce or omit the soy sauce; enhance flavour with extra mushrooms, garlic and tomato paste.
Adjust heat: start with 1 Tbsp sriracha for mild, up to 2 Tbsp or more for bold heat; add jalapeño slices or crushed red pepper flakes to taste.
Change the noodles: if you don’t have traditional ramen noodles, you could try spaghetti or udon—but note texture and cooking time will vary.
Add more toppings: baby bok choy, sautéed tofu, mushrooms, bean sprouts, cilantro, lime wedges — you can layer whatever you love to build your ideal bowl.

Storage/Reheating

Storage: Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Toppings should be stored separately if possible to maintain texture.
Reheating: When ready to eat, reheat the broth gently on the stovetop until steaming. If noodles were stored separately, warm them briefly by placing them in hot water or directly in the broth for a minute. Then assemble with toppings and drizzle with garlic chili oil for best flavour.
Note: The toppings (especially fresh greens, herbs or soft‑boiled eggs) are best added right before serving for optimal texture and flavour.

FAQs

What kind of mushrooms should I use?

The recipe uses dried porcini mushrooms for a rich umami flavour. You could also substitute dried shiitake or other dried mushrooms if porcini are unavailable.

Can I make this gluten free?

Yes—use gluten‑free ramen or rice noodles and swap out the soy sauce for tamari or a gluten‑free soy alternative. Check that your sriracha or chili sauce is gluten‑free as well.

How spicy is this recipe?

It’s designed to be customizable: using 1‑2 Tbsp of sriracha gives a medium heat; you can reduce to 1 Tbsp or even less for mild, or increase for extra heat. The fried garlic chili oil and optional jalapeños add extra spice if desired.

Can I skip the straining step?

Yes. The recipe suggests straining to give a smoother broth, but you may skip it and leave the mushrooms and onion bits in the soup for added texture.

Is this recipe suitable for vegans?

Yes—as long as you skip the soft‑boiled egg topping. The broth and main bowl are fully vegetarian and can be vegan‑friendly.

Can I prepare this ahead of time?

You can prepare the broth ahead and store it in the refrigerator. When ready to serve, bring it back to a simmer and cook the noodles fresh for best texture.

How can I make the toppings ahead?

You can slice your vegetables (bok choy, green onion, jalapeño) ahead of time, store in the fridge. Soft‑boiled eggs can be made ahead (keep peeled eggs in cold water with a lid for up to a day). The fried garlic chili oil can be made and stored in a sealed jar for a few days.

What noodle brands do you recommend?

Any ramen noodle without the seasoning packet will work well. Brands like KA‑ME Curly Noodles are great for this type of recipe.

Can I change the vegetables used for toppings?

Absolutely. Feel free to add whatever you have on hand: carrots, spinach, mushrooms, bean sprouts, tofu, etc. If you add vegetables that you want softened, consider cooking them in the broth for a minute or two.

How many calories does each serving have?

Each serving has approximately 395 kcal, with 62 g carbs, 11 g protein, 15 g fat (saturated 2 g), 2 g fiber, and 6 g sugar.

Conclusion

This Spicy Vegetarian Ramen is a superb go‑to comfort dish that’s full of flavour, quick to make, and endlessly adaptable. Whether you crave a mild, soothing bowl or a fiery noodle soup loaded with toppings, this recipe delivers. Give it a try and enjoy the warmth, depth and versatility of a well‑crafted vegetarian ramen.