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Chili Garlic Ramen Noodle Soup

This tasty vegan Chili Garlic Ramen Noodle Soup features tender noodles, fresh veggies, and a spicy chili garlic broth.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 servings
Calories: 320 kcal
Course: Soup
Cuisine: Asian , American

Ingredients

  • 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)
OPTIONAL EXTRAS
  • 1 cup thinly sliced bok choy greens (kale works great too)
  • 2-3 TBSP chopped fresh cilantro

Instructions

    Cup of Yum
  1. Prep your veggies and measure out all ingredients. This soup comes together fast!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Drain noodles using a mesh sieve or fine colander. Divide between two large bowls.
  7. 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.
  8. 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!
  9. 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.

Notes

  • 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!
  • spicy garlic chili oil
  • 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!

Nutrition Information

Calories 320kcal (16%) Carbohydrates 67g (22%) Protein 13g (26%) Fat 3g (5%) Saturated Fat 1g (5%) Potassium 740mg (21%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 12014IU (240%) Vitamin C 98mg (109%) Calcium 107mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 320

% Daily Value*

Calories 320kcal 16%
Carbohydrates 67g 22%
Protein 13g 26%
Fat 3g 5%
Saturated Fat 1g 5%
Potassium 740mg 16%
Fiber 5g 20%
Sugar 11g 22%
Vitamin A 12014IU 240%
Vitamin C 98mg 109%
Calcium 107mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.