Ramen is one of those dishes that’s pure comfort in a bowl. This vegan spicy ramen is full of rich, savory flavors from a miso-based broth, vegan dashi, and fresh veggie toppings. You can choose your vegetables based on what you like or what’s in season. I’ve also added inari age, which is one of my favorite toppings—tender, sweet and savory fried tofu sheets. If you haven’t tried it before, I really recommend it, not just for this recipe, but as a great addition to your Japanese cooking in general.
These spicy ramen noodles are perfect for a chilly evening or a cozy dinner with friends and family. Whether you’re a ramen pro or giving it a go for the first time, this step-by-step guide will help you whip up a bowl that’s just as good to look at as it is to eat.
Ingredients
For the Inari Age
- 2 abura-age (fried tofu sheets)
- ⅓ cup vegan dashi
- 2 ½ teaspoon sugar
- 2 teaspoon soy sauce
For the soup broth
- 4 cloves garlic
- 1 teaspoon ginger
- 1 small onion
- 1 ½ tablespoon toasted white sesame seeds
- 2 tablespoon toasted sesame oil
- 1.5 teaspoon doubanjiang (spicy chili bean paste)
- 2 tablespoon miso paste
- 1 tablespoon sugar
- 1 tablespoon mirin
- 2 teaspoon sake
- 3.5 cups vegetable stock
- 1 cup vegan dashi (or 1 cup water and 2 teaspoon kombu dashi powder)
- 1 teaspoon salt
- pinch of ground pepper
- ¼ cup of hot water
For the ramen noodles
- 2 servings
For the mushroom topping:
- 4-5 shiitake mushroom
- 1 tablespoon sesame oil
- 1 teaspoon mirin
- 2 teaspoon soy
- pinch of sugar
For the garnish
- 1 small carrot
- 2-3 radishes
- 2 pak choy leaves
- 2 spring onions
- rayu chilli oil
Instructions
1. Pour boiling water over the fried tofu sheets in a shallow bowl. Dunk them gently for a minute or so to remove any oil.
2. Then drain and rinse the tofu under cold water, using your hands to carefully squeeze out the excess moisture.
3. In a medium saucepan, bring the dashi, sugar, and soy sauce to a gentle simmer. Add the tofu sheets and cook over medium heat for 10–15 minutes, allowing them to absorb most of the liquid without boiling.
4. Turn off the heat and remove the tofu sheets. Let them cool, then slice into 1-inch strips with a sharp knife.
5. Toast the sesame seeds in a pan until golden.
6. Once they’re evenly golden, transfer them to a mortar and pestle and grind into a paste.
7. Mince the garlic in a garlic press. Set aside.
8. Grate the ginger and set that aside with the garlic.
9. Finely dice the red onion.
10. Heat the oil in a medium saucepan and fry the onion until golden.
11. Add the garlic and ginger and fry for a further 2 minutes before adding the ground sesame seeds and sugar. Stir.
12. Next, mix the miso and doubanjiang with a bit of hot water to create a smooth paste. Add this to the saucepan.
13. Pour in the vegetable stock and vegan dashi, then bring to a gentle simmer. Season with salt and pepper, and keep warm over low heat.
14. Slice the shiitake mushrooms into 1cm strips.
15. Heat the sesame oil in a frying pan over high heat, then add the mushrooms and fry until they start to brown.
16. Add mirin, soy sauce, and a touch of sugar, then fry for another minute until caramelized.
17. Chop the spring onions finely and set aside.
18. Slice the radishes into thin discs.
19. Julienne the carrot by slicing it into even, matchstick-sized strips.
20. Wash and pat dry your pak choy leaves.
21. Next, cook the ramen according to the package instructions, but slightly undercook them - adding the hot broth soon will finish cooking them without causing them to be a little too soft or mushy.
22. Drain and place the ramen into serving bowls.
23. Pour the hot broth over the noodles and add the toppings inari age, mushrooms, and the veggies.
24. Add a drizzle of rayu chili oil over the top for a bit of heat, and then serve.
Hint: Adjust the spice level to your taste - add more or less doubanjiang and chili oil depending on how much heat you like.
Variations
- Tempura - switch out your fresh veg toppings for fresh homemade vegetable tempura (recipe coming soon).
- Protein boost - Add crispy tofu cubes or edamame for some extra protein.
- Creamy ramen - Blend some unsweetened soy or oat milk into the broth to make it rich and creamy.
Storage
For leftovers, store the broth and toppings separately from the noodles in airtight containers for up to 3 days. Reheat gently on the stovetop to serve, making sure each component is piping hot before serving. To maintain the best flavor and texture, prepare the fresh garnishes right before serving.
Top Tip
If you prefer your veggie toppings cooked, you can pan-fry the carrot and pak choi in soy sauce, mirin, and sugar right before serving. I recommend a quick flash in a hot pan to lock in flavor while keeping some crunch. Check out our recipe for soy-seared pak choi, which works great for frying up any of your favorite vegetables.
FAQ
Check specialty Asian grocery stores or online retailers for vegan dashi powder or make your own kombu-based broth. For a simple homemade version, check out my vegan dashi recipe.
Keep it refrigerated in an airtight container for up to 3 days or freeze for up to 1 month.
Yes, with a few minor adjustments. Use gluten-free soy sauce and swap ramen noodles for a gluten-free option such as rice noodles.
Related
Looking for other recipes like this? Try these:
Pairing
Looking for some dishes to serve on the side of your ramen? Try these:
- Soy Seared Pak Choi
- Perfect japanese rice without a rice cooker
- Japanese Croquettes (Korokke)
- Togarashi Fries
Spicy Ramen
Ingredients
For the Inari Age
- 2 abura-age (fried tofu sheets)
- ⅓ cup vegan dashi
- 2 ½ teaspoons sugar
- 2 teaspoons soy sauce
For the soup broth
- 4 cloves garlic
- 1 teaspoon ginger
- 1 small onion
- 1 ½ tablespoons toasted white sesame seeds
- 2 tablespoons toasted sesame oil
- 1.5 teaspoons doubanjiang (spicy chili bean paste)
- 2 tablespoons miso paste
- 1 tablespoon sugar
- 1 tablespoon mirin
- 2 teaspoons sake
- 3.5 cups vegetable stock
- 1 cup vegan dashi (or 1 cup water and 2 teaspoons kombu dashi powder)
- 1 teaspoon salt
- pinch of ground pepper
- ¼ cup of hot water
For the ramen noodles
- 2 servings (1 serve = 100g of dry ramen or 200g fresh)
For the mushroom topping:
- 4-5 shiitake mushroom
- 1 tablespoon sesame oil
- 1 teaspoon mirin
- 2 teaspoons soy
- pinch of sugar
For the garnish
- 1 small carrot
- 2-3 radishes
- 2 pak choy leaves
- 2 spring onions
- rayu chili oil
Instructions
- Pour boiling water over the fried tofu sheets in a shallow bowl. Dunk them gently for a minute or so to remove any oil.
- Then drain and rinse the tofu under cold water, using your hands to carefully squeeze out the excess moisture.
- In a medium saucepan, bring the dashi, sugar, and soy sauce to a gentle simmer. Add the tofu sheets and cook over medium heat for 10–15 minutes, allowing them to absorb most of the liquid without boiling.
- Turn off the heat and remove the tofu sheets. Let them cool, then slice into 1-inch strips with a sharp knife.
- Toast the sesame seeds in a pan until golden.
- Once they’re evenly golden, transfer them to a mortar and pestle and grind into a paste.
- Mince the garlic in a garlic press. Set aside.
- Grate the ginger and set that aside with the garlic.
- Finely dice the red onion.
- Heat the oil in a medium saucepan and fry the onion until golden.
- Add the garlic and ginger and fry for a further 2 minutes before adding the ground sesame seeds and sugar. Stir.
- Next, mix the miso and doubanjiang with a bit of hot water to create a smooth paste. Add this to the saucepan.
- Pour in the vegetable stock and vegan dashi, then bring to a gentle simmer. Season with salt and pepper, and keep warm over low heat.
- Slice the shiitake mushrooms into 1cm strips.
- Heat the sesame oil in a frying pan over high heat, then add the mushrooms and fry until they start to brown.
- Add mirin, soy sauce, and a touch of sugar, then fry for another minute until caramelized.
- Chop the spring onions finely and set aside.
- Slice the radishes into thin discs.
- Julienne the carrot by slicing it into even, matchstick-sized strips.
- Wash and pat dry your pak choy leaves.
- Next, cook the ramen according to the package instructions, but slightly undercook them - adding the hot broth soon will finish cooking them without causing them to be a little too soft or mushy.
- Drain and place the ramen into serving bowls.
- Pour the hot broth over the noodles and add the toppings inari age, mushrooms, and the veggies.
- Add a drizzle of rayu chili oil over the top for a bit of heat, and then serve.
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