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This Spicy Vegan Ramen Noodle Soup is quick, easy, and super flavorful! It’s a one-pot meal with the perfect balance of noodles, veggies, and broth. Top it off with as much sriracha as you can handle. It’s a 30 minute meal you’ll crave!
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Ramen noodles are made from just four ingredients: wheat flour, water, salt, and kansui (a type of alkaline mineral water). While ramen noodles are naturally vegan, the soup is traditionally not vegan-friendly.
Traditional recipes consist of an animal based broth flavored with miso or soy sauce, Chinese wheat noodles, and a variety of toppings, such as of thin slices of pork, mushrooms, seaweed, green onions, etc.
Lucky for us, it’s quite easy to make a homemade vegan version of this delightful noodle soup. While my Americanized version is far from authentic, it is delicious, easy and flavorful!
The soup is versatile and easily adaptable to the vegetables you have on hand. Customize individual bowls with the toppings of your choice. If you don’t like things spicy, feel free to tone it down.
Ingredients you need
Ingredient notes and substitutions
- Noodles ~ You can find dry ramen noodles in packages all by themselves in Asian groceries or Ethnic aisles of mainstream grocery stores. Sometimes, they are called Chinese noodles. And they may come wavy in square blocks or straight like spaghetti.
If you can’t find the noodles by themselves, you can buy the Instant Ramen packages, but DO NOT USE the flavor packet that comes with it!
Another option is to use udon noodles, soba noodles, or even spaghetti noodles. Use gluten-free noodles, if needed.
- Aromatics and broth ~ The soup starts with vegetable broth flavored with garlic, ginger, turmeric, and liquid aminos (or soy sauce). This makes for a rich and savory ramen broth base with loads of umami flavor.
I use store-bought vegetable broth which allows this soup to come together in less than 30 minutes, but feel free to use homemade if you prefer. I also like to use low-sodium broth since there is quite a bit of salty flavor from the liquid aminos. Liquid aminos tend to be less salty than soy sauce, so adjust accordingly depending on what you use.
- Vegetables ~ I use carrots, red bell peppers, Shiitake mushrooms, and collards leaves (instead of seaweed because I’m not a huge fan) to add color, texture, vitamins, and minerals.
White button mushrooms or sliced portobellos can be substituted for the shiitakes. And you can certainly use seaweed instead of collard greens, if you prefer.
- Spicy heat ~ I like to top it off my Spicy Vegan Ramen Noodle Soup with several dashes of hot sauce, sriracha, or homemade sambal oelek.
- Toppings ~ Garnishes are a great way for everyone to customize their individual bowls to their liking. Sliced green onions, dulse flakes, a sprinkle of sesame seeds, or extra veggies, like sweet corn, thinly sliced radishes, pickled vegetables, or kimchi are all tasty choices.
- Protein ~ Feel free to add some cubes of silken tofu or pan-fried firm tofu. Or try this Mushroom Ramen Soup with crispy curry tofu!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Prep all the aromatics and vegetables first so they’re ready to go.
- Step 2: Sauté the garlic, ginger, bell pepper, carrots, and mushrooms for 1 to 2 minutes. Add the turmeric and liquid aminos and sauté another 1 to 2 minutes.
- Step 3: Add the broth. Bring to a simmer and cook for 15 minutes.
- Step 4: Add the noodles and collard greens and cook until the noodles are tender, about 3 to 5 minutes.
Taste and adjust seasoning as necessary.
Serving suggestions
If you are proficient at using chopsticks, pull out a few noodles and twist them around the chopsticks then dip them back into the broth to soak up the flavor, then bring them to your mouth and slurp! Take bites of the vegetables in between if you can’t scoop them up all together.
For those of you that find chopsticks a bit tricky to use, like me, a fork and spoon work just fine! I like to twist the noodles around my fork then use a spoon to scoop up some broth and veggies. You probably don’t want to do this if you find yourself in Japan or China or even in a fine dining Asian restaurant here in the U.S. But, if you’re in the comfort of your own home, I say make it easy!
Here’s the good news – no matter what utensil you use, ramen is meant to be slurped and eaten quickly. So, dig in!
Storage
Fridge: Store leftovers of this Spicy Vegan Ramen Noodle Soup in an airtight container in the fridge for 3 to 4 days.
Freezer: I do not recommend freezing this soup.
Pro tips and tricks
- Prep all of your vegetables before you begin. The soup cooks quickly.
- To make the carrot ribbons, use a vegetable peeler and peel off long thin slices. This ensures the carrots will be soft and easily slurped up with the noodles.
- Use a low-sodium vegetable broth to ensure the final dish isn’t too salty. If you use regular veggie broth, start with less liquid aminos and only as more as needed. Similarly, if you use soy sauce instead of liquid aminos I suggest starting with just 1-2 tablespoons and only adding more as needed. Soy sauce tends to be saltier than the aminos.
- If you like more noodles than broth, use an extra 2-3 ounces of ramen noodles, or one “brick”.
- If you’re serving this spicy ramen noodle soup to someone who doesn’t like spicy heat, leave out the sriracha and add it only to individual bowls as desired.
- Add some protein, like baked tofu, pan-fried tofu, or cubes of silken tofu.
- Always taste and adjust seasoning to your liking!
- To make this recipe gluten-free, use gluten-free ramen noodles. Liquid aminos are naturally gluten-free, so make sure you use those instead of soy sauce.
- To make this recipe oil-free, sauté the veggies in water or broth.
FAQs
Ramen is an Asian noodle soup dish. The word “ramen” loosely translated from Chinese means pulled noodles.
Try adding a tablespoon of sugar, brown sugar, pure maple syrup, or agave. A splash of coconut milk or a squeeze of fresh lime juice can also help.
Use whatever vegetables your family enjoys. Besides what’s listed in this recipe, here are some other tasty options: sweet corn, green peas, spinach, thinly sliced radishes, zucchini, bok choy, cabbage, broccoli, scallions, etc.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Spicy Vegan Ramen Noodle Soup
Recommended Equipment
Ingredients
- 2 tablespoons olive oil, avocado oil, or grapeseed oil
- 2 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 2 carrots peeled into ribbons
- 1 red bell pepper seeded and sliced into bite size pieces
- 4 ounces Shiitake mushrooms sliced
- 3 big collard leaves thinly sliced
- ¼ teaspoon ground turmeric
- 2-3 tablespoons liquid aminos soy sauce or tamari
- 8 cups low-sodium vegetable broth
- 1-2 tablespoons sriracha or hot sauce, to taste
- 4 ounces dry ramen noodles
Instructions
- Heat the oil in a soup pot over medium heat. Sauté the garlic, ginger, carrots, peppers, and mushrooms for 2 to 3 minutes until fragrant.
- Add the turmeric and soy sauce and sauté 1 minute.
- Add the broth. Increase the heat to a simmer and cook for 15 minutes.
- Add the ramen noodles, collard greens, and sriracha, stir, and simmer another 3 to 5 minutes until the noodles are tender.
- Taste and adjust seasoning to your liking.
- Serve immediately with any toppings you like.
Notes
-
- To make the carrot ribbons, use a vegetable peeler and peel off long thin slices. This ensures the carrots will be soft and easily slurped up with the noodles.
-
- Use a low-sodium vegetable broth to ensure the final dish isn’t too salty. If you use regular veggie broth, start with less liquid aminos and only as more as needed. Similarly, if you use soy sauce instead of liquid aminos I suggest starting with just 1-2 tablespoons and only adding more as needed. Soy sauce tends to be saltier than the aminos.
-
- If you like more noodles than broth, use an extra 2-3 ounces of ramen noodles, or one “brick”.
-
- If you’re serving this spicy ramen noodle soup to someone who doesn’t like spicy heat, leave out the sriracha and add it only to individual bowls as desired.
- Add some protein, like baked tofu, pan-fried tofu, or cubes of silken tofu.
-
- Always taste and adjust seasoning to your liking!
-
- To make this recipe gluten-free, use gluten-free ramen noodles. Liquid aminos are naturally gluten-free, so make sure you use those instead of soy sauce.
-
- To make this recipe oil-free, sauté the veggies in water or broth.
For 4 servings, the portions are generous, but still low calorie. You could easily get 6 servings out of this recipe if you have a lighter appetitie.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Tracy L
Was so good and flavorful
Jenn Sebestyen
Thank you, Tracy! So glad you enjoyed it!
Elle
I’ve made this twice. My family loves it. It’s the perfect meal for a cool fall night.
Jenn Sebestyen
That’s wonderful. I’m so glad you all love it. Thank you so much for your comment and feedback!
Becky
Oh yum! I love a noodle soup. Definitely making this one for my guys!
Jenn S.
Thanks, Becky! Let me know how it turns out!
winwinfood
This is the perfect cold season recipe! I have been craving such warming, spicy foods lately – will totally add a ton of hot sauce as well 😀 and I love the fact it’s so fast to make.
Jenn S.
Lucie, you are a hot sauce lover too? Yay! My dad used to say, “if the food doesn’t make you sweat, it’s not hot enough.” LOL!!