Description
A vibrant and spicy vegetarian ramen recipe featuring a rich, umami-packed broth made with dried porcini mushrooms, tomato paste, and a spicy kick from Sriracha and chili oil. Topped with fried garlic chili oil, sesame seeds, edamame, baby bok choy, and optional jammy soft-boiled eggs, this ramen is customizable and perfect for a cozy, quick meal that bursts with flavor in just 30 minutes.
Ingredients
Broth and Soup Base
- 2 TBSP light sesame oil (or avocado oil)
- 3/4-1 cup chopped dried porcini mushrooms (0.5 oz)
- 3 cloves garlic, smashed and minced
- 4 scallions, thinly sliced (separate whites and greens)
- 3-4 cups low-sodium vegetable broth
- 2 TBSP tomato paste
- 1-2 TBSP Sriracha
- 1-2 TBSP low-sodium soy sauce
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
Ramen Noodles
- 4-5 ounces uncooked ramen noodles (see notes for type)
Toppings
- Thinly sliced jalapeño
- Cooked and shelled edamame
- Jammy soft-boiled egg (optional, skip for vegan)
- Chopped green onion (scallion greens) and/or cilantro
- Baby bok choy
- Chili garlic sauce (optional)
Instructions
- Make Fried Garlic Chili Oil: Heat 1/4 cup oil in a medium pot over medium heat. Once hot, add the thinly sliced garlic, pan frying while stirring often for about 3 minutes until garlic starts to turn golden. Stir in sesame seeds and cook another minute until the garlic is crisp and toasty. Carefully transfer to a small bowl and mix in crushed red chili flakes. Set aside.
- Sauté Aromatics: In the same pot, add a drizzle of oil and heat over medium-high. Add smashed minced garlic, chopped scallion whites (reserve greens for topping), and chopped dried porcini mushrooms. Sauté until fragrant, approximately 1 minute.
- Add Broth Ingredients: Pour in the vegetable broth, soy sauce, tomato paste, and Sriracha. Stir well to combine all flavors.
- Simmer the Broth: Cover and let simmer on medium-low heat for 10 minutes to fully develop flavors.
- Prepare Toppings: While the broth simmers, prep your choice of toppings such as soft-boiled eggs, baby bok choy, edamame, sliced jalapeños, and herbs.
- Strain Broth: Pour the broth through a fine mesh sieve, removing the scallion whites and mushroom bits, and return the clear broth to the pot.
- Adjust Seasoning: Taste the broth and add more Sriracha for heat or soy sauce for saltiness and umami, adjusting to your preference. For a soupier ramen, add more broth and adjust seasoning accordingly.
- Cook Noodles: For a thicker broth, cook ramen noodles directly in the simmering broth for about 3-4 minutes or until tender; for thinner broth, cook noodles separately and add before serving.
- Customize Vegetables: If you prefer softer veggies like sliced carrots or jalapeños, add them to simmer in the broth until tender.
- Serve: Ladle the noodles and broth into bowls, drizzle with fried garlic chili oil, and top with your favorite toppings such as edamame, baby bok choy, soft-boiled eggs, cilantro, and scallion greens. Enjoy immediately!
Notes
- Use good quality dried porcini mushrooms for a deeper umami flavor in the broth.
- The jammy soft-boiled egg is optional; omit for a vegan version.
- You can customize toppings widely, including adding sliced carrots, jalapeños, various greens, or chili garlic sauce.
- Cooking noodles directly in the broth will make it thicker and more flavorful; cooking separately results in a lighter broth.
- Low-sodium soy sauce is recommended to control salt; adjust seasoning at the end to taste.
- Ensure garlic in chili oil does not burn for optimal crispness and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian, Japanese-inspired
