Spicy Vegetarian Ramen

Spicy Vegetarian Ramen Bowls is a new take on the classic Japanese comfort food. If you’re looking for a healthy alternative to ramen noodles that’s full of flavor, then Spicy Vegetarian Ramen Bowls is definitely for you!

Spicy Vegetarian Ramen Bowls uses vegetarian ingredients to create a flavorful and healthy alternative to the traditional high-fiber, high-carbohydrate, starches-and-rice bowl. In addition to being a healthier alternative, Spicy Vegetarian Ramen Bowls is quite simply one of the tastiest tasting bowls I’ve had in a long time.

It’s no surprise that a Spicy Vegetarian Ramen Bowl would become one of the most popular items in your average Japanese or Chinese restaurant. Spicy dishes have long since dominated American and Japanese cuisine but with these bowls you really get the full flavor.

Tofu, which is commonly used to make puff pastry, is usually what is added to a veggie ramen bowl. The flavor combinations that you can create by using this type of food are endless, and many restaurants have taken the traditional Asian techniques and made them their own.

From adding ginger to seafood to eggplant and everything in between, these bowls are not only filling but they’re also good for you. Spicy Vegetarian Ramen Bowls is a dish consisting of three main types of noodles, one type of meat and one type of sauce.

A mix of soy sauce and spicy hot mustard is usually included to enhance the spicyness of this tasty bowl. Most commonly used ingredients are miso, shaama (buckwheat), mirin, sesame, ginseng, ginger, garlic, ginger, and miso.

Tofu, buckwheat or sprouted wheat flour are also common ingredients in this dish. The recipe for Spicy Vegetarian Ramen Bowls can be prepared by substituting ginseng for the hot mustard in the sauce.

Spicy Vegetarian Ramen

Recipe by TiffanieCourse: DinnerCuisine: asianDifficulty: Easy


Prep time


Cooking time



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!


  • 2 TBSP light sesame oil or avocado oil

  • 3/4-1 cup chopped dried 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

  • 1/4 cup avocado oil or vegetable oil

  • 3 cloves garlic , thinly sliced

  • 1 TBSP sesame seeds

  • 1 TBSP crushed red chili flakes

  • 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


  • 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 brother, 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!


  • 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.

Reference : peasandcrayons.


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