Spicy Vegetarian Ramen | Recipe Cart
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
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Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Mixing bowl
- Spoon
- Serving bowl
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
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