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- 4 cups vegetable broth - 2 packs instant ramen noodles (discard the seasoning packets) - 1 tablespoon sesame oil - 1 carrot, julienned - 1 red bell pepper, thinly sliced - 1 cup shiitake mushrooms, sliced - 1 cup baby spinach - 3 green onions, chopped - 2 tablespoons Sriracha sauce (adjust to taste) - 1 tablespoon soy sauce - 1 teaspoon ginger, grated - 2 cloves garlic, minced - Hard-boiled eggs (optional, for topping) - Sesame seeds (for garnish) You can switch out the vegetable broth for chicken broth. This adds a meaty taste. If you need gluten-free noodles, use rice noodles instead. Feel free to replace shiitake mushrooms with button mushrooms. They work well too. For a spicier kick, try adding chili paste instead of Sriracha. Using fresh ingredients makes your ramen taste better. Fresh veggies keep their color and crunch. They also have more nutrients. Fresh ginger and garlic add bold flavor. When you use fresh items, you create a dish that feels vibrant and lively. Trust me, it really shines in every bite. {{ingredient_image_1}} Start by heating 1 tablespoon of sesame oil in a large pot over medium heat. Add 1 teaspoon of grated ginger and 2 cloves of minced garlic. Sauté for about 1 minute until you smell the aroma. Next, toss in 1 cup of sliced shiitake mushrooms, 1 julienned carrot, and 1 thinly sliced red bell pepper. Stir-fry these veggies for 3 to 4 minutes. They should soften but still be crisp. Now, pour in 4 cups of vegetable broth and let it simmer. After a few minutes, add 2 tablespoons of Sriracha sauce and 1 tablespoon of soy sauce. Stir well to mix everything. Allow the broth to simmer for another 5 minutes. This step builds a rich flavor. To make the broth even better, taste it before serving. You can add more Sriracha for extra heat. Fresh ingredients also help. Use fresh ginger and garlic for a punch of flavor. Make sure to simmer the broth long enough to let all the tastes blend. While the broth simmers, it's time to cook the ramen noodles. Add 2 packs of instant ramen noodles to the pot. Discard the seasoning packets. Cook the noodles according to the package instructions, usually about 3 to 5 minutes. In the last minute, fold in 1 cup of baby spinach. It will wilt nicely into the broth. Once the noodles are cooked, your dish is almost ready. Serve the ramen hot. Top it with sliced green onions, a halved hard-boiled egg if you like, and sprinkle sesame seeds over the top. Enjoy your spicy, flavorful veggie ramen! To adjust spice levels with Sriracha, start small. Add one tablespoon first. Taste the broth. You can always add more if you want it spicier. Sriracha packs heat but also brings flavor. So, keep it balanced. If it’s too hot, add more broth or noodles. This will tone down the spice. Add-ins can boost the flavor of your ramen. Consider adding a splash of soy sauce for depth. You can also mix in some fresh herbs. Cilantro or basil work well. For a crunchy texture, try adding bean sprouts. They add freshness and a nice bite. You can even top your ramen with a squeeze of lime. It adds a zesty kick. When stir-frying vegetables, heat the oil first. Use medium-high heat to get a good sizzle. Start with harder veggies like carrots and mushrooms. They take longer to cook. After a few minutes, add softer veggies like bell peppers and spinach. Stir often to cook evenly. This keeps them crisp and colorful. Don't overcrowd the pan. It can cause steaming instead of frying. Keep it simple and quick for the best results. Pro Tips Adjust Your Spice Level: Start with 1 tablespoon of Sriracha, then taste and add more if you prefer it spicier. Vegetable Variations: Feel free to add or substitute other vegetables like bok choy, snap peas, or zucchini for a different flavor profile. Fresh Herbs for Flavor: Adding fresh herbs like cilantro or basil can enhance the flavor of your ramen and provide a fresh contrast. Perfecting the Broth: Simmer the broth longer for a richer flavor. You can also add a splash of lime juice for acidity. {{image_2}} You can easily make this spicy Sriracha veggie ramen vegan. Simply skip the hard-boiled eggs. Instead, add extra veggies or tofu for protein. Tofu absorbs flavors well and adds a nice texture. You can also use vegetable broth to ensure it stays plant-based. If you need a gluten-free ramen, look for rice noodles or gluten-free instant noodles. These are great swaps for traditional ramen noodles. Always check the package label to ensure they meet gluten-free standards. This way, you can enjoy your meal without worry. Toppings can elevate your ramen bowl. Try adding sliced avocado for creaminess. You can also sprinkle fresh cilantro or basil for a burst of flavor. Crushed peanuts or sesame seeds add crunch. For a spicy kick, include jalapeños or chili flakes. Experiment with flavors and textures to make it your own! To store any leftover ramen, first, let it cool down. Place the ramen in a sealed container. Make sure to separate the noodles from the broth. This helps keep them from getting mushy. Store the container in the fridge and use it within three days. When you're ready to eat the leftover ramen, you can reheat it easily. Pour the broth and noodles into a pot. Heat over medium heat until hot. Stir in some fresh veggies if you want. This adds extra flavor and nutrition. You can also use a microwave if you prefer. Just heat in short bursts and stir in between. If you want to freeze the ramen, it's best to store the broth and noodles separately. Place the broth in a freezer-safe container. Freeze it for up to three months. For the noodles, wrap them tightly in plastic wrap before placing them in a freezer bag. When you're ready to eat, thaw the broth overnight in the fridge. Reheat it on the stove, then add the noodles. This keeps your ramen tasting fresh and delicious! You can use other hot sauces like chili garlic sauce or sambal oelek. These sauces add heat and flavor. If you want less spice, use a mild sauce. You can also mix in some red pepper flakes for a similar kick. Yes, you can make this recipe vegan. Just skip the hard-boiled eggs. Make sure to use vegetable broth and check your ramen noodles. Some noodles contain egg, so look for a vegan-friendly option. This keeps your dish plant-based and delicious. Homemade ramen can last for about 3 to 4 days in the fridge. Store the broth and noodles separately. This helps keep the noodles from getting soggy. When you’re ready to eat, just reheat and enjoy! This blog covers everything you need for making great ramen. We looked at fresh ingredients, step-by-step cooking, and helpful tips. You learned how to adjust spice levels and enhance flavors. We also explored vegan and gluten-free options, plus great toppings. Proper storage and reheating tips keep your ramen delicious for days. Making ramen at home is fun and rewarding. With these ideas, you can create your perfect bowl. Enjoy the journey and let your taste buds guide you!

Spicy Sriracha Veggie Ramen

A flavorful and spicy ramen dish packed with vegetables and topped with optional hard-boiled eggs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 350 kcal

Ingredients
  

  • 4 cups vegetable broth
  • 2 packs instant ramen noodles (discard the seasoning packets)
  • 1 tablespoon sesame oil
  • 1 medium carrot, julienned
  • 1 medium red bell pepper, thinly sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup baby spinach
  • 3 medium green onions, chopped
  • 2 tablespoons Sriracha sauce (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, grated
  • 2 cloves garlic, minced
  • optional hard-boiled eggs (for topping)
  • to taste sesame seeds (for garnish)

Instructions
 

  • In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, sautéing for about 1 minute until fragrant.
  • Add the sliced shiitake mushrooms, carrot, and red bell pepper to the pot. Stir-fry the vegetables for 3-4 minutes, until they begin to soften.
  • Pour in the vegetable broth and bring the mixture to a simmer.
  • Add the Sriracha sauce and soy sauce, stirring well to combine. Allow the broth to simmer for another 5 minutes.
  • Add the ramen noodles to the pot and cook according to the package instructions, usually about 3-5 minutes.
  • In the last minute of cooking, fold in the baby spinach and let it wilt into the broth.
  • Once the noodles are cooked, taste the broth and add more Sriracha if desired for additional spice.
  • Serve the ramen hot, topped with sliced green onions, a halved hard-boiled egg (if using), and a sprinkle of sesame seeds.

Notes

Adjust the amount of Sriracha to your spice preference.
Keyword ramen, spicy, Sriracha, vegetarian