Spicy Vegetarian Ramen by Dapur Sinolin
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!
- 2 TBSP light sesame oil or avocado oil
- 3/4-1 cup chopped dried 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
- 1/4 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
- 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 brother, 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!