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Vegan Ramen
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Vegan Ramen

Course Main Course, Soup
Cuisine Asian
Keyword asian, asian soup, bird's eye chili flakes, noodles, ramen noodles, sonoran spice, soup, vegan soup
Servings 2 people
Calories 250kcal


  • 1/2 Onion
  • 1 clove Garlic
  • 1 tsp Spicy Pepper Paste
  • 1 tsp Sonoran Spice Bird's Eye Chili Flakes
  • 1 tsp Ginger finely chopped
  • 1 tsp Soy Sauce
  • 100 gr Mushrooms
  • 100 gr Carrots sliced
  • 50 gr Tomatoes chopped
  • 20 gr Spring Onion
  • 100 gr Rice Noodles
  • 500 ml Vegetable Stock
  • Salt, Pepper, and Sesame Seeds to taste


  • In a soup pot start by frying the onions and garlic in some vegetable oil.
  • After 3 minutes you can add the spicy pepper paste, the chili flakes and cook for another 3 minutes.
  • Now add the mushrooms, chopped tomatoes, and carrots, and let them cook for 5 minutes.
  • Season with salt, black pepper, and soy sauce.
  • Now add the spring onions and add the vegetable stock.
  • As soon as it starts boiling add the noodles and let the ramen simmer for about 10 minutes until the noodles are fully cooked.
  • Enjoy with a sprinkle of sesame seeds and if you really like it spicy add some more Sonoran Spice Bird’s Eye Chili Flakes.


Calories: 250kcal | Carbohydrates: 56g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1300mg | Potassium: 446mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9193IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 1mg