Description
This Spicy Vegetarian Ramen is a flavorful and comforting noodle soup loaded with fresh veggies, a rich broth, and a spicy kick. Perfect for a quick and satisfying weeknight meal.
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
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add sliced onion and sauté for 3-4 minutes until softened.
- Add garlic and ginger; cook for another minute until fragrant.
- Pour in vegetable broth, soy sauce, rice vinegar, and chili garlic sauce. Bring to a simmer.
- Add shiitake mushrooms and simmer for 5 minutes.
- Stir in bok choy and carrots; cook for 2-3 minutes until tender.
- Add ramen noodles and cook according to package instructions, about 3-4 minutes.
- Taste and adjust seasoning with more soy sauce or chili garlic sauce if desired.
- Divide ramen into bowls and top with green onions, corn, optional egg, nori, and sesame seeds.
- Serve hot and enjoy!
Notes
- Make it vegan by omitting the egg.
- Adjust spice level by varying the amount of chili garlic sauce.
- Use any vegetables you have on hand for flexibility.
- For added protein, add tofu or edamame.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
