Spicy Vegetarian Ramen

Name: Spicy Vegetarian Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2, 2 servings
Cuisine: japanese
Ingredients: 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); 1/4 cup avocado oil (or vegetable oil); 3 cloves garlic (, thinly sliced); 1 TBSP sesame seeds; 1 TBSP crushed red chili flakes; 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

Nutrition Facts

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Quick spicy vegetarian ramen with a flavorful broth infused with sesame oil, sriracha, and tomato paste. Load it with toppings like edamame, bok choy, and avocado for a satisfying noodle bowl.

Ingredients

2 SERVINGS

2 tbsplight sesame oil — or avocado oil
½ ozchopped dried porcini mushrooms — ¾–1 cup
3garlic — smashed, minced
4scallions
3–4 cupslow-sodium vegetable broth
2 tbsptomato paste
1–2 tbspSriracha
1–2 tbsplow-sodium soy sauce
4–5 ozuncooked ramen noodles

FRIED GARLIC + CHILI OIL

¼ cupavocado oil — or vegetable oil
3garlic — thinly sliced
1 tbspsesame seeds
1 tbspcrushed red chili flakes

TASTY TOPPING OPTIONS

jalapeño — thinly sliced
edamame — cooked, shelled
1jammy soft-boiled egg — optional
green onion — chopped, or cilantro
baby bok choy
chili garlic sauce
see blog post for even more topping ideas

Quantities update with the servings stepper.

Method

30m total

Read the method on Peas and CrayonsJenn Laughlin - Peas and Crayons’s original page

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mainjapanesebowldairy freevegetarian

Nutrition as published by Peas and Crayons, per serving.

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