Easy Spicy Ramen Recipe (Vegan & Delish!)

I can’t wait to share my Delicious Ramen, a spicy, veggie-packed bowl ready in 20 minutes with just a few ingredients that will make you curious to read on.

I never thought ramen could make people pause mid-bite, but this Easy Spicy Ramen does. It’s quick, bold, and gets that addictive kick from gochujang while mushrooms add a surprising depth that somehow feels really grown up.

I call it my Best Spicy Ramen more than I should, and folks always want to know where the flavor came from. It’s messy in the best way, a little wild, and leaves you wondering what small tweak would make it even better.

If you’re into Crazy Food Dishes, this one’ll definitely make you curious to taste it again.

Ingredients

• Carb forward comfort, chewy texture, quick to fill you up and satisfy cravings.
• Light savory base, adds minerals and depth, controls sodium if you watch it.
• Spicy umami kick, adds heat and a touch of sweetness, wakes up bowl.
• Fermented savory boost, gives probiotics and depth, makes broth taste rounded.
• Meaty low calorie addition, adds umami, fiber and soaks up the broth.
• Leafy vitamins and iron, brightens the bowl, wilts fast so it’s easy.
• Garlic gives punch, ginger adds warm zing, both make it aromatic.
• Toasted sesame brings nuttiness, scallions add crunch, lime wakes everything up.

Ingredient Quantities

• 2 packs (about 180 g) ramen noodles, discard seasoning packets
• 4 cups (960 ml) vegetable broth
• 1 to 2 tbsp soy sauce, start with 1 and add more to taste
• 1 tbsp toasted sesame oil
• 1 tbsp gochujang or 1 to 2 tbsp sriracha, depending how spicy you like it
• 1 tbsp white miso paste (optional but it makes it way better)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated or finely minced
• 1 cup (about 100 g) mushrooms, sliced, shiitake or cremini
• 1 medium carrot, julienned or shredded (about 1 cup)
• 2 cups baby spinach or 1 small bunch bok choy, chopped
• 2 green onions, thinly sliced
• 1 lime, cut into wedges, for squeezing at the end (optional)
• 1 tbsp toasted sesame seeds, for garnish
• Salt and black pepper, to taste

How to Make this

1. Prep everything first: slice mushrooms, julienne the carrot, mince garlic and grate ginger, thinly slice green onions, chop bok choy if using, cut lime into wedges, open ramen packs and discard the seasoning packets.

2. In a medium pot heat 4 cups (960 ml) vegetable broth over medium-high until it just starts to simmer. Add 1 tbsp toasted sesame oil, 1 tbsp soy sauce (start here, you can add more later), minced garlic and grated ginger and stir.

3. Stir in your heat choice now: 1 tbsp gochujang or 1 to 2 tbsp sriracha depending how spicy you want it. Let the broth simmer gently so the flavors meld, about 1 minute.

4. Add sliced mushrooms and julienned carrot to the simmering broth and cook until mushrooms soften and carrots slightly tender, about 3 to 4 minutes. Season with a little salt and black pepper to taste.

5. Add the ramen noodles to the pot, breaking them up if needed, and cook according to package timing (usually 2 to 4 minutes) until just al dente. If you chose bok choy instead of spinach add the chopped bok choy now so stems get a couple minutes to soften.

6. If using miso: scoop 1 tbsp white miso into a small bowl, ladle 1/4 to 1/2 cup hot broth into the bowl and whisk until smooth, then stir that back into the pot off the heat or on very low so you don’t kill the miso’s flavor. This step makes it way better but it’s optional.

7. When noodles are nearly done stir in 2 cups baby spinach (or the bok choy leaves) and most of the sliced green onions so they just wilt, taste and adjust with extra soy sauce, sriracha or a pinch more salt and pepper if needed.

8. Turn off the heat, squeeze lime over bowls if using, divide into bowls and finish with remaining green onions and 1 tbsp toasted sesame seeds for garnish. Serve hot and enjoy.

Equipment Needed

1. Medium pot (4–6 qt) for simmering broth and cooking noodles
2. Sharp chef’s knife for slicing mushrooms, julienning the carrot and chopping greens
3. Cutting board
4. Measuring spoons and a 1 cup liquid measuring cup
5. Fine grater or microplane for ginger, and a small garlic press if you like
6. Small bowl and a whisk or fork for the miso slurry
7. Ladle or large serving spoon, plus tongs or chopsticks for handling noodles
8. Serving bowls and spoons, plus a small dish for lime wedges and garnishes

FAQ

Easy Spicy Ramen Recipe (Vegan & Delish!) Substitutions and Variations

• Ramen noodles: swap for udon, soba, or rice noodles. Note soba has buckwheat so its not gluten free, and rice noodles cook faster so watch the time.
• Vegetable broth: use mushroom broth, diluted miso broth (stir 1 tablespoon miso into hot water), or water with a vegetable bouillon cube or paste if youre out of broth.
• Gochujang or sriracha: try sambal oelek or chili garlic sauce for heat, or mix soy sauce with a little hot sauce and a pinch of sugar to mimic the sweet spicy vibe.
• Mushrooms: swap for cubed firm tofu, sliced tempeh, or thinly sliced eggplant for a similar meaty texture that soaks up the broth.

Pro Tips

– Do the miso off the heat. Scoop a tablespoon into a small bowl, whisk in a splash of hot broth till smooth, then stir that back in after you’ve turned the heat down. Don’t boil the soup after adding miso, it kills the delicate flavor and makes it taste flat.

– Under cook the noodles by about 30 to 60 seconds and save a little of the noodle water. That starchy liquid helps loosen or thicken the broth so you dont need more soy, and once the noodles sit they finish cooking in the hot bowl instead of going mushy.

– Bloom your chile paste and garlic briefly in a tiny bit of oil first, it releases way more aroma and depth than just dumping it straight in. Also split the sesame oil use: a little while cooking, and a few drops right at the end for that toasted scent. Trust me it changes the whole bowl.

– Keep texture in mind: add hearty veg earlier and leafy greens last so they just wilt. Finish with something crunchy or acidic like toasted seeds, fried shallots, or a squeeze of lime and maybe a soft boiled egg for richness, it makes the soup feel finished.