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Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms

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Sriracha Ramen Soup ~

A deliciously spicy and flavorful ramen noodle soup with fresh vegetables and a kick of sriracha!

Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms -Sriracha Ramen Soup ~ A deliciously spicy and flavorful ramen soup with fresh vegetables and a kick of sriracha.

Spicy Sriracha Ramen Noodle Soup

Ramen may always remind me of my days as an 18-year-old in my first apartment, practically living on those 10-for-a-dollar packets from the grocery stores. But this is not that ramen. This upgraded version transforms those basic noodles into a gourmet dish with fresh veggies, aromatic garlic and ginger, and a rich, flavorful broth.

I like this spicy ramen soup because it’s an easy way to elevate instant ramen noodles into a gourmet meal. The spicy sriracha broth, combined with fresh vegetables and aromatic ginger, makes this dish both comforting and exciting. It’s a great way to enjoy the nostalgic comfort of ramen while embracing a more sophisticated and flavorful profile.

This easy soup is perfect for those who crave bold flavors and a bit of heat. The addition of fresh ingredients like scallions, bok choy, and shiitake mushrooms not only enhances the nutritional value but also adds texture and vibrant colors to the bowl. The savory broth ties everything together for a comforting blend of spice and freshness.

What is Sriracha?

Sriracha is a popular hot sauce made from chili peppers, distilled vinegar, garlic, sugar, and salt. Named after the coastal city of Si Racha in Thailand, this spicy condiment is often used to add heat and depth to a variety of dishes, including soups, noodles, and stir-fries. The versatility of this uniquely flavored red pepper sauce has made it a favorite in both Asian and contemporary American cuisines, providing a distinctive spicy kick. The vibrant red color and robust flavor profile have established Sriracha as a staple in kitchens around the world.

Ingredients for Sriracha Ramen Noodle Soup

You will need the following:

  • 3 packages dried ramen noodles discard seasoning packets
  • 1 Tablespoon olive oil
  • 5 scallions chopped
  • 1 small carrot grated
  • 2 teaspoons ginger paste
  • 4 cups bok choy sliced into ribbons
  • 1 1/2 cups shiitake mushrooms stems removed, thinly sliced
  • 3 cloves garlic, minced
  • 5 cups vegetable broth
  • 1/4 cup tamari sauce
  • 1 teaspoon sriracha sauce
  • salt and ground black pepper, to taste
  • 1/2 cup fresh cilantro chopped

Ingredient Notes

  • Dried Ramen Noodles: These form the base of the dish. Discard the seasoning packet; it will not be used for this recipe. 
  • Olive Oil: Used for sautéing the vegetables. Sesame oil can also be used for a nutty flavor.
  • Scallions (Green Onions): Adds mild onion flavor.
  • Carrot: For sweetness and a crunchy texture.
  • Ginger Paste: Brings a warm, spicy, and slightly sweet flavor.
  • Bok Choy: A leafy green that adds a fresh, slightly bitter taste.
  • Shiitake Mushrooms: Adds an earthy, umami flavor.
  • Garlic: Enhances the overall flavor with its pungent, savory notes.
  • Vegetable Broth: The is the base of the soup. Vegan chicken broth can also be used for this recipe.
  • Tamari Sauce: A gluten-free alternative to soy sauce, adding a rich, savory taste.
  • Sriracha Hot Sauce: This chili pepper sauce gives the soup its spicy kick. I use Huy Fong sriracha sauce brand aka the one with the rooster on the front. 
  • Cilantro: Adds freshness and a hint of citrus.

How to Make Sriracha Ramen Soup

STEP ONE: Prepare the Ramen. Cook the ramen according to package directions, omitting the seasoning packet. Pour into a colander, rinse with cold water, drain, and set aside.

STEP TWO: Sauté the Vegetables. Heat oil in a large pot over medium heat. Add scallions, carrots, ginger paste, bok choy, and mushrooms. Cook for 2-3 minutes to soften.

STEP THREE: Add Garlic. Add the garlic and continue cooking for an additional minute.

STEP FOUR: Simmer the Soup. Stir in the broth, tamari, sriracha, salt, and pepper. Bring to a boil, then reduce heat to low. Allow to simmer for 3-4 minutes.

STEP FIVE: Combine and Serve. Stir in the cooked ramen noodles. Adjust seasoning to taste, top with cilantro, and serve hot.

Optional Add-Ins

Enhance your spicy Sriracha ramen noodle soup with favorite ingredients to customize your bowl to perfection. 

Here are a few suggestions:

  • Tofu:  Add cubed extra-firm tofu for a protein-packed addition that soaks up the spicy broth. For a texture reminiscent of soft  boiled eggs, opt for soft tofu. Its delicate texture allows it to absorb the flavors of the soup while adding a creamy consistency to the broth.

  • Sesame Seeds: Sprinkle toasted sesame seeds to impart a nutty aroma and light texture.

  • Fresh Greens: Incorporate baby spinach or kale for more earthy freshness and vibrant color.

  • Nori (Dried Seaweed): Finish with a sprinkle of nori flakes or pieces of nori sheets for a hint of umami and an ‘of-the-sea’ essence.

FAQ

  • Can this be made ahead of time? Partially. You can make the broth ahead of time but no more than a day or two. Then, when you’re ready to serve, simply reheat the broth on the stove and add freshly cooked noodles.
  • Can I use a different type of noodle? Yes, you can substitute with udon, soba noodles, or even rice noodles if you prefer.
  • Is there a substitute for tamari sauce? You can use soy sauce if you’re not concerned about gluten, or coconut aminos for a soy-free option.
  • What if my soup is too spicy? To tame the spiciness, add a small amount of coconut milk. This will mellow the heat while also adding richness to the broth.
  • How do I make a larger batch? Simply double or triple the ingredients while maintaining the same cooking times.

Storage

Store any leftover soup in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave until warmed through.

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Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms -Sriracha Ramen Soup ~ A deliciously spicy and flavorful ramen soup with fresh vegetables and a kick of sriracha.

Sriracha Ramen Soup

A deliciously spicy and flavorful ramen soup with fresh vegetables and a kick of Sriracha!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: 30 minutes or less, asian, dairy free, pasta, quick and easy, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 3
Author: Holly Gray

Ingredients

  • 3 packages dried ramen noodles discard seasoning packets
  • 1 tablespoon olive oil
  • 5 scallions chopped
  • 1 small carrot grated
  • 2 teaspoons ginger paste
  • 4 cups bok choy sliced into ribbons
  • 1 1/2 cups shiitake mushrooms stems removed, thin sliced
  • 3 cloves garlic minced
  • 5 cups vegetable broth
  • 1/4 cup tamari sauce
  • 1 teaspoon sriracha sauce
  • salt and ground black pepper to taste
  • 1/2 cup fresh cilantro chopped

Instructions

  • Cook the ramen according to package directions, omitting the seasoning packet. Pour into a colander, rinse with cold water, drain, and set aside.
  • Heat oil in a large pot over medium heat. Add scallions, carrots, ginger paste, bok choy, and mushrooms. Cook for 2-3 minutes to soften.
  • Add the garlic and continue cooking for an additional minute.
  • Stir in the broth, tamari, sriracha, salt, and pepper. Bring to a boil, then reduce heat to low. Allow to simmer for 3-4 minutes.
  • Stir in the cooked ramen noodles. Adjust seasoning to taste, top with cilantro, and serve hot.
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Vegan Sriracha Ramen Soup with Shiitake Mushrooms and Bok Choy

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Comments

  1. Laura Dee

    Oh my goodness. This looks amazing, and waaaaay better than the old college staple! I can’t wait to try this. We love shittake mushrooms tok, so it is a bonus!

    Reply

  8. Lulubel

    I’m not a great cook but my husband is and he likes experimenting a lot, especially with Asian cuisine so I will pass this recipe on. Looks delish, can’t wait to try.

    Reply

  9. AnnMarie John

    Can this be any more perfect for the colder weather? I definitely love the combination of flavors and I can’t wait to try and make it one of these nights. It sounds so lovely and it’s a good comfort dish.

    Reply

  11. toastycritic

    I know what you mean by living on the ramen as it was cheap. I do think that the Ramen we remember was just a ripoff of the original ramen which were these amazing noodle soup dishes. But that’s great you got to try out an amazing dish in a whole other way.

    Reply

  13. Hoan Chau

    It is amazing how I was thinking of whether or not this ramen could possibly be vegan, and it was, thank God! And you! I personally love ramen so much but most of the products here in Vietnam are not for vegan, which is ok if you can cook. But I cannot. This recipe is rather simple yet looks delicious, I will definitely try it!

    Reply
5 from 4 votes (4 ratings without comment)

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