Spicy Vegetarian Ramen

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4.9 from 174 votes

Spicy Vegetarian Ramen is a flavorful broth-based noodle soup featuring dried porcini mushrooms, garlic, scallions, vegetable broth, and a spicy mix of sriracha and soy sauce. The recipe includes a fried garlic and chili oil topping that adds a crispy texture and heat, balanced by fresh toppings like jalapeño, edamame, and soft-boiled egg. This ramen offers a rich, spicy, and umami broth with chewy ramen noodles, ideal for those seeking a warming, vegetarian meal with customizable spice levels.

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Servings: 2 servings

Calories: 395 kcal

Course: Main Course

Cuisine: Asian, Vegetarian

Ingredients

2 TBSP sesame oil or avocado oil, light
3/4-1 cup porcini mushrooms 5 oz, chopped, dried
3 cloves garlic , smashed and minced
4 scallions , thinly sliced white + greens
3-4 cups vegetable broth low-sodium
2 TBSP tomato paste
1-2 TBSP sriracha
1-2 TBSP soy sauce low-sodium
4-5 ounces ramen noodles see notes, uncooked

FRIED GARLIC + CHILI OIL

¼ cup avocado oil or vegetable oil
3 cloves garlic , thinly sliced
1 TBSP sesame seeds
1 TBSP red chili flakes crushed

TASTY TOPPING OPTIONS

jalapeño thinly sliced
edamame (cooked + shelled)
egg skip for vegan ramen, jammy soft-boiled
cilantro chopped
green onion chopped
baby bok choy
Chili garlic sauce
see blog post for even more topping ideas

Instructions

Cup of Yum

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 brothier, 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!

Notes

Adjust sriracha or crushed red pepper flakes to vary the spice level to your preference.
Thinly sliced jalapeños add fresh heat as an optional topping.
Use less traditional ramen noodles without seasoning packets for a cleaner broth flavor.
Ensure broth is strained well to remove mushroom and onion bits before adding noodles.

Nutrition Information

Calories 395kcal (20%) Carbohydrates 62g (21%) Protein 11g (22%) Fat 15g (23%) Saturated Fat 2g (10%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 395

% Daily Value*

Calories	395kcal	20%
Carbohydrates	62g	21%
Protein	11g	22%
Fat	15g	23%
Saturated Fat	2g	10%
Fiber	2g	8%
Sugar	6g	12%

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