What to put in ramen to make it spicy?

Chili flakes, chili oil, or chili crunch will add the perfect amount of heat to ramen noodles. If using chili flakes, make sure to gently simmer the flakes in hot oil to coax out their spice. These leads to more dimensional flavor.

What makes spicy ramen spicy?

Sriracha : I use sriracha for the spice factor in these Spicy Ramen Noodles. You can substitute your favorite chili sauce but be aware that you might need more or less due to varying spice levels of different sauces.

Are peas good in ramen?

In this spring-inspired vegetable ramen, fresh noodles and a white miso broth provide an extraordinary base for an array of delicious toppings, including peas two ways: English peas and pea shoots (the early stems and leaves of the plant).

How do you spice up vegan ramen?

While your broth simmers, prepare any desired toppings. I went with 10-minute flash “fried” crispy tofu, miso-glazed carrots, and baby bok choy. Green onions also provide a colorful, crunchy finish, while chili garlic sauce adds heat . I hope you all LOVE this hearty, satisfying, simple ramen soup!

Can you put raw eggs in ramen?

If you want to add a poached egg to Ramen, start by boiling your Ramen in 2 cups of water for 90 seconds. Then, stir in your seasonings and crack a raw egg into the pot of water. Place a lid on the pot, turn off the heat, and let it sit for 2 minutes to cook the egg and finish the noodles.

What paste makes ramen spicy?

Stir in miso paste , soy sauce, rice vinegar, and hot chili oil. Add 6 cups of broth and bring mixture to a boil. *Note: if you prefer a brothier ramen, add an additional 1 to 2 cups of broth at this time. Lower heat and very gently simmer over medium-low for 20 minutes.

What pepper is used in spicy ramen?

Tips for Making Spicy Ramen If you want, add a drizzle of chili oil on top of your ingredients as a finishing touch. If you can't find chili crisp or gochugaru, use cayenne powder and red pepper flakes or grind a variety of dried chilis ( arbol, pasilla and Aleppo peppers ) until you find a spice profile that suits you.

Do you put raw carrots in ramen?

Yes, it is possible to put raw vegetables in ramen soup . While traditional ramen often includes cooked and stir-fried vegetables, adding raw vegetables can provide a fresh and crunchy texture to the dish.

What are the 5 ingredients in ramen?

The 5 Components of Ramen 1.1 Soup. 1.2 Tare (sauce) 1.3 Noodles. 1.4 Oils and fats. 1.5 Toppings. 1.6 Skill (Bonus) Aug 17, 2022

What is the white thing in ramen?

Narutomaki: If you've ever noticed a small white disc with a pink swirl in a bowl of ramen or even a picture of ramen, that's narutomaki or fish cake .

Does garlic go in ramen?

Ingredients to Make Sesame Garlic Ramen Noodles Sesame oil and butter – This perfect duo for a little nuttiness in flavor. Garlic – I use 3 tablespoons of minced garlic . Trust, its the perfect amount. Brown Sugar – Adds a hint of sweetness and color.

Are onions good in ramen?

Add the ramen seasoning packet, onions and salt to create a real dang nice smell wafting through your home . Cook the onions, just stirring occasionally, until they are cooked down, caramelized and maybe even slightly burned, about 30 minutes.

Why add peanut butter to ramen?

Yep, peanut butter! It makes a brilliant addition to the noodle broth, making it silky and creamy . You only need a tablespoon to get a fantastic taste and creaminess, without overpowering the rest of the flavours.

What makes Shin ramen so spicy?

The featured element of these Korean spicy noodles is the thick, rich broth, with red peppers and onions adding a kick of spice.

Spicy Vegetarian Ramen Recipe - Peas and Crayons (2024)

Home » Ramen » Spicy Vegetarian Ramen

Published: April 13, 2020Updated: April 19, 2022Author: Jenn Laughlin

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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!

Spicy Vegetarian Ramen Recipe - Peas and Crayons (1)

This spicy vegetarian ramen has rocked my world!

Spiking the vegetable broth base with garlic, scallions, dried mushrooms, tomato paste , soy sauce, and sriracha leads the most amazing flavorful, savory broth for the noodles to soak in.

Feel free to keep things mild with just a dash of Sriracha or embrace the heat by adding extra, the spice level is up to you! My idea of perfection is 2 glorious spoonfuls. Start small, and add more as you go for a totally customizable heat level.

Spicy Vegetarian Ramen Recipe - Peas and Crayons (2)

Tasty Vegetarian Ramen Topping Ideas

fresh cilantro
sliced green onion (scallions)
toasted sesame seeds
chili garlic sauce
thinly sliced carrots
edamame (cooked + shelled)
baby bok choy
pan-fried or oven-fried tofu
bean sprouts
thinly sliced jalapeño
lime wedges
fried garlic
crushed red pepper flakes
jammy soft-boiled eggs
chili oil

Spicy Vegetarian Ramen Recipe - Peas and Crayons (3)

More Rockin’ Ramen Recipes

Pescatarian friends can whip up a fiery bowl of Sriracha Shrimp Ramen Soup or simply add sautéed shrimp to the spicy vegetarian recipe below.

Vegan friends, skip the optional soft-boiled egg topping for this recipe, or whip up my Spicy Sesame Ramen Noodles or Vegan Ramen Bowls with Edamame and Mushrooms.

Vegetarian Ramen

Serving 4 or more? Simply double or triple the recipe below! The noodles cook so quickly that you won’t spend any additional time making a larger batch.

Let’s get our ramen on!

Spicy Vegetarian Ramen

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!

4.86 from 56 votes

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Course: Main Dish

Cuisine: Asian, Vegetarian

Keyword: Vegetarian Ramen

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 servings

Author: Jenn Laughlin – Peas and Crayons

Ingredients

2 TBSP light sesame oil or avocado oil
3/4-1 cup choppeddried 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

FRIED GARLIC + CHILI OIL

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

TASTY TOPPING OPTIONS

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

Instructions

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

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.

Nutrition facts below are an estimate for the broth and ramen provided by an online nutrition calculator. Adjust as neededby adding nutrition facts for toppings chosen.

Nutrition

Calories: 395kcal, Carbohydrates: 62g, Protein: 11g, Fat: 15g, Saturated Fat: 2g, Fiber: 2g, Sugar: 6g

Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!

If you get a chance to try this spicy vegetarian ramen recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Spicy Vegetarian Ramen Recipe - Peas and Crayons (5)

For absolutely *PERFECT* jammy soft boiled eggs, I used my friend Stefanie’s tutorial for Instant Pot Jammy Eggs.

After slicing, I drizzled the halved eggs with the fried garlic chili oil from my ramen recipe and topped them with black sesame seeds. Easy peasy!

Our Favorite Japanese Restaurant Inspired Recipes

On the appetizer front, we love making edamame every which way! My latest obsession is Sweet Chili Edamame with crushed red pepper flakes on top – delicious!

When it’s time for a date night dinner at home, we always default to make-your-own-sushi nights! I have a complete Homemade Sushi Tutorial with photos and you can even try your hand at the beloved Volcano Roll or Philadelphia Roll!

On the side dish front, I can’t enough of this restaurant-style Kani Salad which features cucumber noodles, imitation crab, fresh avocado, and a kiss of sriracha chili sauce!

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About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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