Spicy Vegetarian Ramen Recipe (Vegan)
Spicy Vegetarian Ramen Recipe (Vegan) – A delicious, easy plant-based noodle soup recipe that everyone will love! This vegetarian and vegan-friendly ramen features fresh veggies, and is perfect to customize with your favorite extra goodies.
The Best Spicy Vegetarian Ramen Recipe
This hearty ramen noodle soup skips the meat but is loaded with BIG umami flavors.
It features a simple vegetable broth made with dried mushrooms, spicy ginger, and salty miso paste for an earthy and perfectly savory taste. Vegan ramen noodles are simmered in the broth for just a few minutes, and then the soup is ready to load with your favorite toppings. Try this Spicy Veggie Ramen recipe as a satisfying meatless dinner or even for a relaxing weekend lunch!
Ingredients You Need for this Vegetarian Ramen Recipe
There are so many different ways you can customize this ramen recipe, but here are the 8 basic ingredients we recommend you start with:
- Avocado oil – or other preferred neutral-flavor high heat oil
- Sweet onion – peeled and cut into wedges
- Fresh ginger – peeled and sliced into discs
- Garlic cloves – peeled and crushed
- Vegetable broth – or veggie bouillon and water
- Dried Shiitake mushrooms – can use fresh mushrooms if that’s what is available
- Miso paste – white or yellow
- Ramen noodles – be sure to check the package to ensure they are vegan (if needed)
How to Make Spicy Vegan Ramen
Our easy ramen recipe is ready in just under 40 minutes, and most of that time is hands-off. It’s great as a nearly effortless, but still wonderfully comforting, dinner any night of the week.
To make the best homemade spicy vegetarian ramen, first set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for just a few minutes until fragrant.
Then pour in the vegetable broth. Stir in the dried mushrooms and miso paste. Cover the pot and simmer for 30 minutes, stirring occasionally. Reduce the heat to medium-low if needed so that the broth isn’t actually boiling.
Once the broth is done, use a skimmer to scoop out all the vegetables. Separate out the mushroom to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
Next, add the mushrooms back to the pot, and then stir in the dry ramen noodles. Simmer the vegetarian ramen soup for 3 minutes to soften the noodles.
Scoop the soup into bowls and top with your favorite ramen toppings.
Get the Complete Printable Spicy Vegetarian Ramen Recipe (Vegan) + VIDEO Below. Enjoy!
Suggestions for Extra Ramen Toppings
- Seared tofu – We recommend for this recipe you purchase extra firm tofu. Drain the tofu on paper towels, and firmly press to extract as much moisture as possible. Then cut into small thin pieces. Add a small amount of oil to a skillet over medium heat, and sear the tofu pieces for 1-2 minutes per side before adding to your bowl.
- Seared bok choy – Baby bok choy is best for ramen. Cut the bok choy in half and sear 1-2 minutes per side to soften and form char marks. (You can even use the same skillet used to sear the tofu.)
- Raw veggies – Hearty, lightly sweet vegetables are terrific to include in this dish to help balance the spicy and savory flavors. Some ideas for veggies you can include are: fresh or frozen corn kernels, shaved carrots, fresh shiitake or mini portobello mushrooms, bean sprouts, or any other produce you prefer.
- Additional toppings – Try slices of fresh jalapeno to make an even spicier vegetarian ramen recipe, chopped scallions for a pop of freshness, and/or pieces of dried seaweed for a little crunch.
For ideas to make a non-vegan homemade ramen, check out our recipe for Slow Cooker Chicken Ramen Noodles. Or make Ramen Eggs to garnish each bowl.
Frequently Asked Questions
What should I serve with bowls of homemade Spicy Ramen?
Bowls of ramen are basically complete meals in themselves, but they also pair great with any number of Japanese-inspired sides. Serve with Edamame Salad with White Beans and Bacon (feel free to skip the bacon!) or a refreshing crunchy salad with homemade Japanese Ginger Salad Dressing.
How do I make this a gluten-free vegetarian ramen recipe?
Simply use your favorite gluten-free ramen noodles to easily make this a GF-friendly recipe.
How long will leftovers last?
Leftover vegetarian ramen is delicious when reheated! To store, first, remove any leafy ingredients (such as bok choy) and let the soup cool to room temperature. Transfer to an airtight container and keep it in the fridge for up to 3-4 days. The noodles will continue to soften the longer the soup sits, so if you’re planning to enjoy it later I suggest you prepare your ramen noodles on the al dente side.
The savory vegetarian ramen broth is terrific to make ahead and freeze. Strain the veggies, add the mushrooms back to the pot, and cool before pouring the soup into a sealed container. Keep in the freezer for up to 4 months.
Looking for More Easy and Delicious Vegetarian Recipes?
- Rustic (Vegan) White Bean and Kale Soup Recipe
- Plant-Based (Vegan) Meatballs Recipe
- Chunky Vegan Chili Recipe
- Vegan Creamy Golden Vegetable Soup Recipe
- Japanese Miso Soup Recipe
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- The Ultimate Chocolate Budino Recipe
- Easy Cinnamon Pecan Praline Recipe
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- Instant Pot Mushroom Risotto Recipe
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Spicy Vegan Ramen
Ingredients
- 2 tablespoons avocado oil
- 1 large sweet onion cut into wedges
- 4 inch piece ginger sliced
- 6-8 cloves garlic crushed
- 8 cups vegetable broth
- 1 ounce dried shiitake mushrooms
- 3 tablespoons white miso paste or yellow
- 6 ounces ramen noodles read ingredients to make sure they are vegan
- Optional Toppings: seared tofu seared bok choy, sweet corn, scallions, jalapenos, shaved carrots
Instructions
- Set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
- Pour in the vegetable broth. Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
- Use a skimmer to scoop out all the vegetables. Separate out the mushroom to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
- Add the mushrooms back to the pot, then stir in the ramen noodles. Simmer for 3 minutes to soften.
- Then scoop the ramen into bowls and top with your favorite vegan ramen toppings.
Video
Notes
The savory vegetarian ramen broth is terrific to make ahead and freeze. Strain the veggies, add the mushrooms back to the pot, and cool before pouring the soup into a sealed container. Keep in the freezer for up to 4 months.
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Hey! Good recipe, but not spicy! I added chillies along with my onions and garlic.
Thank you so much for sharing this amazing ramen recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
this vegetarian ramen is the best homemade ramen I have ever found! Thank you for sharing this recipe!Â
This is so delicious! Just perfect for my New Years resolutions!
This is fabulous! So perfectly spicy and delicious, we loved every bite!
This recipe is perfect timing as I have just started a healthier menu plan! I love how quick, simple and savory this is going to be! A total win for my home!
This ramen has so much flavor and it has just the right amount of spice for me!