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Quick Spicy Ramen

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.
5 from 4 votes
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 506kcal


  • Large pot
  • Medium pot
  • Small sieve
  • Colander


  • 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
  • cup tahini paste
  • 1 heaping tablespoon white miso
  • 2 –3 tablespoons chili oil more or less depending on preference
  • Salt to taste

For serving:


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!


Calories: 506kcal | Carbohydrates: 16g | Protein: 18g | Fat: 22g | Sodium: 996mg | Fiber: 2g | Sugar: 4g | Vitamin C: 3mg
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