Go Back

Spicy Vegetarian Ramen

A cozy and flavorful bowl of Spicy Vegetarian Ramen, perfect for chilly evenings and customizable with your favorite vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

Broth and Noodles
  • 4 cups vegetable broth homemade or store-bought
  • 200 g ramen noodles use gluten-free noodles for a gluten-free version
  • 2 tablespoons soy sauce or tamari for a gluten-free option
  • 1 tablespoon chili paste adjust more or less according to your spice preference
  • 1 tablespoon sesame oil
Vegetables
  • 1 cup mushrooms, sliced shiitake or button mushrooms work beautifully
  • 1 cup bok choy, chopped or spinach if you prefer
  • 1 piece carrot, julienned
  • 2 pieces green onions, chopped
  • 2 cloves garlic, minced
Garnish
  • to taste Fresh cilantro for garnish
  • to taste lime wedges for garnish

Method
 

Preparation
  1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  2. Pour in the vegetable broth, soy sauce, and chili paste. Bring it to a gentle simmer and let those flavors meld together.
  3. Toss in the sliced mushrooms, carrots, and bok choy. Let everything simmer for about 5-7 minutes until your vegetables are tender yet still vibrant.
  4. While the veggies are cooking, add the ramen noodles. Cook according to package instructions, typically about 3-4 minutes.
  5. Once the noodles are tender, taste the broth and adjust the seasoning as desired. If you want more heat, add an extra dollop of chili paste!
  6. Ladle the hot ramen into bowls, topped with chopped green onions and fresh cilantro. Serve with a wedge of lime for a bright finish.

Notes

This ramen holds up well in the fridge for about 3-4 days. To enjoy it later, simply reheat on the stovetop gently, adding a splash of water or broth to loosen it up if needed.