I love quick ramen and there is nothing more satisfying than a spicy, tahini broth. This spicy, fast vegetarian ramen recipe is the best way to cure your craving.
Now don’t get me wrong, a beautiful bowl of ramen that takes hours of stewing and braising will create an incredibly rich broth–even richer than this recipe. I should also preface this by saying that this is in no way an authentic bowl of ramen. BUT, when I am craving ramen quick, let me tell you that this recipe absolutely does the trick.
This spicy vegetarian ramen recipe is my go-to way to prepare a quick bowl of noodles that really hits my rich, savory, salty craving. The foundation of this recipe is similar to my miso-tahini udon and my radish top ramen but when you don’t have even fifty minutes for dinner, then this is the recipe for you. You’ll get it on the table within about 30 minutes and it will be pure comfort, I promise!
How to make this quick spicy ramen:
First, prep the ingredients that need to be chopped. Slice up an onion or a shallot. If using baby shiitakes, you need not slice or prep them. If you’re using regular shiitakes, slice the caps.
Next, cook up the mushrooms and onions in oil.
Prepare the broth by adding the vegetable stock, soy, mirin, sesame oil, and dashi granules. Hard simmer for about 15 minutes or until the onions are soft.
While the broth cooks, boil your noodles. I use Sun Noodles frozen ramen noodles. Once they are tender, drain and divide them between bowls. Fill the pot up halfway with more water and return it to the stove over medium-high heat until it simmers vigorously again. Throw in a dash of distilled white vinegar.
One at a time, crack an egg into a small sieve and strain off the excess whites. Drop each egg into the simmering water and cook until the whites have set–about 4 minutes. Place the poached eggs on top of the noodles.
By the time your eggs have been poached, you’ll be ready to finish the broth. Turn off the heat and scoop out about 1 cup of the warm broth. Whisk in tahini and miso paste until smooth. Add a few glugs of chili oil and then whisk the mixture into the broth on the stove top. Taste and season to your preferences.
From there, you are ready to serve! Ladle that delicious broth over the noodles, garnish with a bit of shichimi togarashi, and add some greens of your choice. I used microgreens but try it with sliced scallions!
Looking for more vegetarian recipes? Check my archives!
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Quick Spicy Ramen
Equipment
- Large pot
- Medium pot
- Small sieve
- Colander
Ingredients
- 1 tablespoon avocado oil
- 1 yellow onion peeled and sliced into half-moons
- 4 ounces baby shiitake mushrooms
- 6 cups vegetable stock
- 3 tablespoons soy sauce
- 2 tablespoons dashi granules
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 4 5- ounce frozen noodle packs if using Sun Noodle variety
- 4 eggs
- ⅓ cup tahini paste
- 1 heaping tablespoon white miso
- 2 –3 tablespoons chili oil more or less depending on preference
- Salt to taste
For serving:
- Microgreens or sliced scallions
- Shichimi-togarashi
- Chili oil optional
Instructions
Start the noodles:
- Fill a medium pot with water and bring to a boil.
Cook the broth:
- Heat the avocado oil in a large pot over medium-high heat as you wait for the water to boil. Add the onion and mushrooms and cook for 5-6 minutes until they begin to soften.
Simmer the broth:
- Pour in the vegetable stock. Add the soy sauce, dashi granules, mirin, and sesame oil to the broth and bring to a boil. Reduce heat to medium and allow it to simmer vigorously for about 15–20 minutes or until the onions are soft. Taste and season to your preferences.
Cook the noodles:
- As you wait for the broth to finish simmering, cook the noodles according to package instructions. Frozen ramen will only need to cook for two or so minutes. Then, drain the noodles into a strainer and divide them between bowls.
- Fill the pot back up halfway with water and return to the stove over medium heat. Add the distilled white vinegar. Bring the water back to a vigorous simmer.
Poach the eggs:
- Place a small sieve over a bowl. Crack the first egg into the sieve and drop it carefully from the sieve into the simmering water. Use a wooden spoon to gently collect any wispy whites toward the egg.
- Continue on with the remaining eggs, dropping each one into the sieve and then into the water. Allow the eggs to poach until the whites have set, about 4–5 minutes. Remove the eggs in the order you dropped them into the water as the first egg you dropped in will be poached sooner than the egg you dropped in last.
- Transfer each egg to a bowl of noodles.
Finish the broth:
- Take the broth off the heat. Temper the tahini by scooping out one cup of the hot broth and whisking the tahini, miso, and chili oil into the warm liquid until smooth. Pour the mixture back into the pot and stir until smooth. Taste and season to your preferences.
To serve:
- Ladle the hot broth over the noodles. Sprinkle with shichimi-togarashi and garnish with microgreens or scallions. Finish with another drizzle of chili oil, if desired. Enjoy!
