Easy One

Enjoy a delicious, warm bowl of Spicy Vegan Ramen, with toppings like bak choy, oyster mushrooms, garlic, ginger, and a spicy touch of Sriracha.

This bowl is filled with delicious flavors like oyster mushrooms, garlic, ginger, and a spicy touch of Sriracha. It’s great for cold nights or when you want something comforting and spicy. Plus, it’s super easy to make and takes less than 30 minutes. And we all know how much we are obsessed with quick and easy recipes. Just follow the instructions in this recipe, adjust the spiciness and voila, you’ve got yourself a simple and easy Vegan Ramen recipe.

This recipe stands out for its simplicity and the freedom to personalize it with various toppings, creating a dish that suits your preferences. It is quite an easy recipe to follow through on days when you don’t want to use up too much of your energy but want to eat delicious healthy meals. Along with adding a generous topping of green veggies and aromatics, enhancing the vegetable broth base with garlic, scallions, oyster mushrooms, tomato paste, soy sauce, and a generous amount of Sriracha results in an incredibly flavorful. THe broth or soup base is super savory and provides a perfect infusion for the noodles.

Spicy Vegan Ramen: The comfort food we all need

I made this one-pot ramen because I needed a quick and easy dinner that would provide both comfort and satisfaction. Ramen is the best comfort food, with its warm and flavorful broth, chewy noodles, and array of delicious toppings. When the weather is colder, nothing warms the soul quite like a bowl of steaming ramen. The combination of noodles, broth, and toppings in ramen creates a truly fulfilling meal. One of the reasons I love making ramen is its customizability. This versatility allows me to create a bowl of ramen with whatever is available in my fridge or kitchen.

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For those who like some extra heat

For Mild Spice:

Red chili flakes: Sprinkle these on for controlled spiciness.

For Extra Heat:

Sriracha or hot sauce: Start with a small amount and adjust to your preference.
Kimchi: This adds both heat and tanginess.
Spicy miso paste: Provides heat and a rich umami flavor.

For an Instant Kick and Fiery Heat:

Freshly sliced or chopped chili peppers: Adds a fresh, spicy bite.
Hot sesame oil: Use cautiously due to its potency.
Cayenne pepper: A pinch will turn up the heat significantly.

Tasty Topping Ideas for this Vegan Ramen

Side shot of spicy vegan ramen, noodles pulled up from the bowl using chopsticks - 4

If you want to switch things up in your ramen bowl, experiment with the toppings. Think of your vegan ramen as a fun cooking experiment, trying out new combos and discovering flavors. When adding toppings to ramen, you can consider incorporating a variety of elements to create a balanced and flavorful bowl. Follow the below categories and divide toppings into one portion of each:

Vegetables: Grilled or sautéed vegetables like

Thinly sliced carrots
Bell Peppers (sliced)
Sliced or spiralized zucchini
Snow peas or snap peas
Baby bok choy
Thinly sliced jalapeño
Shredded cabbage
Pickled vegetables
Mushrooms (any available mushroom)
Asparagus
Broccoli
Radish
Onion (sliced and fried)
Kale
Garlic (sliced and fried)

Protein: Include good protein sources such as

Tofu: Cubed, pan-fried, or baked tofu
Tempeh: Sliced or crumbled tempeh
Edamame: Cooked and shelled
Seitan
Lentils or lentil tofu: Cooked lentils, or lentil tofu (roasted or baked)
Chickpeas: Roasted chickpeas or chickpea tempeh
Textured Vegetable Protein (TVP): Rehydrated TVP
Black Beans or Kidney Beans: Cooked beans

Herbs and Greens : Chopped fresh herbs like

Cilantro
Green Onions (Scallions)
Basil
Parsley
Spinach
Mint
Chives
Arugula

Seeds and Nuts: Y ou can consider adding the following to your ramen for a delightful crunch and nutty flavor:

Toasted Sesame Seeds
Crushed Peanuts
Cashews
Almonds
Pumpkin Seeds
Sunflower Seeds
Chia Seeds
Flaxseeds
Pine Nuts
Walnuts
Pecans
Hazelnuts
Macadamia Nuts
Pistachios
Brazil Nuts

Seasoning, Flavors and Oils:

Soy Sauce
Tamari (gluten-free soy sauce alternative)
Miso Paste
Hoisin Sauce
Mirin
Rice Vinegar
Sichuan Peppercorns
Lemongrass
Dried Seaweed (kelp or nori)

Oils:

Toasted sesame oil
Chili Oil: Combine red pepper flakes, garlic slices, pepper and red chili powder with hot oil and let it steep for an aromatic homemade chili oil with a spicy kick

Side shot, me eating spicy vegan ramen - 5

Ingredients and Substitutes for this Vegan Ramen

The ingredients for the ramen include

2 tablespoons neutral oil
3/4-1 cup shredded oyster mushrooms (0.5 oz)
3-4 cloves garlic, minced
1 inch ginger, minced
2-3 scallions, thinly sliced (white and green parts separated)
4-5 cups low-salt vegetable broth
2 tablespoons tomato paste
3 tablespoons Sriracha or 1 tablespoon gochujang (adjust to taste)
2-3 tablespoons low-sodium soy sauce
200g (7 oz.) uncooked ramen noodles
1 bok choy, sliced in half

Substitutes:

These ingredients are essential for creating a flavorful and delicious ramen dish. However, if some ingredients are not available, there are a few alternatives you can consider.

Garlic and Ginger: Garlic and ginger paste or powdered forms if fresh ones are unavailable. Fresh options provide a stronger flavor.
Scallions: Thinly sliced onions or chives for a similar mild onion flavor if scallions are not on hand.
Vegetable Broth: if you don’t have homemade vegetable broth, opt for store-bought options or dissolve vegetable bouillon cubes/powder in hot water. Alternatively, infuse water with herbs, spices, or tea to create a makeshift broth.
Tomato Paste: If you don’t have tomato paste, you can substitute with canned tomato sauce, canned diced tomatoes, or fresh tomatoes blended. Alternatively, use ketchup as a makeshift replacement, bearing in mind it may alter the flavor profile slightly., though this may change the ramen’s flavor profile.
Spicy Element: Use any hot sauce, chili flakes, or paprika if Sriracha or gochujang is not available for a milder option.
Noodles: Substitute ramen noodles with udon or soba noodles, adjusting the cooking time accordingly.

How to make Spicy Vegan Ramen?

Spicy Vegan Ramen Method:

Prep the aromatics before hand for faster time. Mince garlic, ginger, and chop.

Close-up of hands chopping spring onions on a wooden cutting board with a sharp knife. - 6

Add the minced ginger and garlic and chopped scallions in 1-2 tablespoons of oil until fragrant (about 1 minute).

Sliced spring onions being added to a sizzling hot pan with oil for cooking. - 7

Add tomato paste, cook for a minute. Meanwhile shred the oyester mushrooms into tiny long pieces.

Squeezing tomato paste from a tube into a pan with sautéed onions, garlic, and ginger. - 8

Add shredded oyster mushrooms, stir in Sriracha and soy sauce; cook for 30 seconds.

Hands pulling apart oyster mushrooms to add to sautéed onions, garlic, ginger, and tomato paste. - 9

Pour in vegetable broth and bring to a boil. Reduce heat, add ramen noodles and bok choy.

Pouring soy sauce into pan of sautéed vegetables - 10

Simmer covered for 7 minutes or per noodle package instructions. Prepare chosen toppings while simmering. After cooking, taste and adjust seasoning. Add more Sriracha or soy sauce according to preferences. Adjust broth consistency if desired.

Drizzle chili oil on top, garnish with favorite toppings. Enjoy your comforting bowl of Spicy Vegan Ramen!

Top view of vegan ramen bowl adorned with sesame seeds, drizzled chili oil, and toppings - 12

Notes and tips

Notes and Tips for Perfect Ramen:

Noodle Cooking Tip: For a clearer broth, cook noodles separately and add them when serving to prevent mushiness and maintain broth clarity.
Noodle Variety: Experiment with different noodles like udon, soba, or spaghetti for a unique twist on traditional ramen.
Fresh Herb Garnish: Garnish with freshly chopped green onions or cilantro for a burst of freshness and added flavor.
Storage Tip:

For optimal ramen storage, separate the broth and noodles to maintain texture. Refrigerate leftover ramen in airtight containers; broth stays fresh for up to 3 days, while noodles may soften over time.
For extended storage, freeze cooled broth in freezer-safe containers, leaving space for expansion, and freeze slightly undercooked noodles in a single layer before transferring to a freezer bag.
When reheating, thaw frozen broth in the refrigerator, then reheat on the stovetop, adjusting seasoning as needed.
For frozen noodles, boil or steam briefly to maintain their original texture. Add fresh toppings just before serving to preserve their freshness and flavor.
Don’t forget to label containers with dates for easy tracking of freshness.

Check out my other noodle recipes:

Gojuchang Tofu Noodles
Chili Garlic Noodles
Vietnamese Noodle Salad

Easy One-Pot Spicy Vegan Ramen

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For the Ramen

2 tablespoons neutral oil
3/4-1 cup shredded oyster mushrooms 0.5 oz
3-4 cloves garlic minced
1 inch ginger minced
2-3 scallions thinly sliced (white and green parts separated)
4-5 cups low-salt vegetable broth
2 tablespoons tomato paste
3 tablespoons Sriracha or 1 tablespoon gochujang
2-3 tablespoons low-sodium soy sauce
125 g Uncooked ramen noodles 4.5 oz.
1 bok choy sliced in half

Topping Ideas:

Chopped green onions
Chili garlic sauce
Cooked and shelled edamame
Shredded nori sheets
Sesame seeds
Crispy tofu/tempeh

Instructions

Sauté minced garlic, ginger, and white parts of scallions in 1-2 tablespoons of oil until fragrant (about 1 minute).
Add tomato paste, cook for a minute. Add shredded oyster mushrooms, stir in Sriracha and soy sauce; cook for 30 seconds.
Pour in vegetable broth and bring to a boil. Reduce heat, add ramen noodles and bok choy. Simmer covered for 7 minutes or per noodle package instructions.
Prepare chosen toppings while simmering.
After cooking, taste and adjust seasoning.
Add more Sriracha or soy sauce according to preferences. Adjust broth consistency if desired.
Dish out ramen, bok choy, mushrooms, and broth into bowls.
Drizzle chili oil on top, garnish with favorite toppings.
Enjoy your comforting bowl of Spicy Vegan Ramen!

Nutrition

Enjoy these delicious and crispy Kerala-style Plantain Fritters made with plantains dipped in savory batter and fried to a crisp fritter.

Plantain Fritters served on a green plate - 14

What is Pazham Pori – Kerala Plantain Fritters?

Pazham Pori is a cherished snack in Kerala, India where ripe plantain slices are dipped in a sweet batter of all-purpose flour, rice flour, sugar, cardamom powder, and salt. Then deep-fried to golden crisp. The ripe plantain contributes natural sweetness, creating a combination of a crispy exterior and a soft, sweet center. Often served hot with tea or Chai , Pazham Pori is a popular street food and a festive treat during occasions like Onam. This simple yet flavorful snack showcases the rich taste of ripe plantains, making it a favorite among locals and tourists alike.

I could eat these golden fried fritters all day, everyday. I often associate these delicious snacks to my childhood and the monsoon. Pazham Pori has a unique association with the monsoon season in Kerala. It is a popular comfort food enjoyed during rainy days, with everyone relishing the crispy fritters alongside a cup of hot Chai . The sound of raindrops, the aroma of Pazham Pori frying in kitchens, and the cozy ambiance create a perfect setting for this beloved snack that adds joy to the rainy season in God’s Own Country.

In Kerala, Pazham Pori is not only enjoyed as a delicious snack but is also considered a symbol of hospitality. It is common for hosts to serve freshly prepared Pazham Pori to guests, showcasing the warm and welcoming nature of the Kerala culture. The aroma of these sweet plantain fritters frying in homes is often associated with hospitality and festivities, making Pazham Pori more than just a tasty treat—it’s a cultural tradition that brings people together.

Plantains and Bananas

Bananas: Bananas are renowned for their sweet taste, making them a popular choice for snacking, desserts, and smoothies. They can be enjoyed at different ripeness stages, with the sweetness intensifying as they mature. Bananas are versatile, finding their place in both sweet and savory preparations. Their soft and creamy texture when ripe makes them ideal for raw consumption. Typically consumed when fully ripe with a yellow skin, some individuals prefer slightly green bananas for a firmer texture, while those with brown spots offer a sweeter taste. In the culinary realm, bananas shine in various applications, including baking, smoothies, and desserts, showcasing their adaptability and widespread appeal.

Plantains: In contrast, plantains bring a starchy taste and less sweetness than bananas to the table. Commonly utilized in savory dishes, they hold a prominent role in tropical cuisines, particularly in Latin American, African, and Southeast Asian culinary traditions. Unlike bananas, plantains are typically cooked before consumption, whether fried, baked, or boiled. Their diverse ripeness stages play a crucial role in their culinary applications, with green plantains adding starchiness to savory dishes and yellow or black plantains offering a sweeter note for desserts. The larger size, thicker skin, and firmer texture distinguish plantains from their smaller, softer banana counterparts, emphasizing their unique attributes in the culinary world.

Plantain Fritters/Pazham Pori Batter

The key to perfecting this delightful treat lies in crafting the ideal batter.

Flour Base: The foundation of the Pazham Pori batter is made with a combination of All-Purpose Flour and Rice Flour. This duo forms the essential base, ensuring the perfect balance of crispiness and lightness in each fritter.

Aromatic Blend: This includes 1/8 teaspoon each of Baking Soda, Salt, and Turmeric Powder, contributing to the batter’s leavening, seasoning, and color. Additionally, 1 teaspoon of Black Sesame Seeds gives a delightful aroma, enhancing the overall sensory experience.

Sweetening Agent: Granulated Sugar acts as the sweetening agent, this element adds the touch of sweetness, along with the savory notes and creating a well-balanced Pazham Pori batter.

Ingredients and Substitute

Main Ingredients: – 2 ripe and sweet plantains

Batter: – 1 cup all-purpose flour – Substitute: whole wheat flour or gluten-free flour blend – 1/4 cup rice flour – Substitute: cornstarch, potato starch, or tapioca starch – 3/4 cup water – Adjust as needed – 1/8 teaspoon baking soda – Substitute: baking powder – 1/8 teaspoon salt – 1/8 teaspoon turmeric powder – Optional; Substitute: ground cumin or paprika – 1 teaspoon black sesame seeds – Substitute: white sesame seeds or omit – 3 tablespoons granulated sugar – Substitute with non-refined sugar

Deep Frying: – Any neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

Note: – Adjust the water quantity in the batter to achieve the desired consistency.

Steps to make Pazham Pori/Plantain Fritters

Prepare Plantains: Slice plantains into thin, long strips and set aside.

Prepare Batter: In a mixing bowl, combine APF, rice flour, baking soda, salt, ground turmeric, sesame seeds, and sugar.

Stir well to ensure even distribution of dry ingredients. Slowly add water to the mixture, stirring continuously until you achieve a thick, smooth batter that coats the back of a spoon.

Frying Process: Heat oil in a frying pan slightly higher than medium heat. Do a heat test by dropping in a few droplets of the batter.

Once the oil is hot, dip banana slices into the batter, ensuring they are well coated, and carefully slide them into the hot oil.

Avoid overcrowding the pan; fry a maximum of three banana slices at a time. Fry Pazham Pori until golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil.
Drain Pazham Pori on a kitchen towel to remove excess oil.

Serve hot, perfect for tea-time snacks or festive occasions. Enjoy these delicious and crispy plantain fritters!

Tips

Opt for as ripe plantains as possible since they will have a sturdy texture and provide natural sweetness.
Ensure a smooth, lump-free batter with a pancake batter-like consistency. Adjust the water content to achieve the desired thickness.
Depending on the sweetness of the plantains, adjust the sugar in the batter. Reduce or omit sugar if the plantains are exceptionally sweet.
Heat the oil to the right temperature—hot but not smoking. Overly hot oil can result in uneven cooking, browning the exterior while leaving the inside undercooked.
Dip each plantain slice into the batter, ensuring even coating on all sides for consistent flavor and texture.
Fry in batches to prevent overcrowding in the pan, allowing each piece sufficient space for even cooking.
Fry until the plantain slices achieve a golden brown color, ensuring a crispy exterior and perfectly cooked interior.
Use a slotted spoon to remove Pazham Pori from the oil. Drain excess oil by placing them on a paper towel-lined plate.
Serve Pazham Pori immediately to retain its crispiness. It is best enjoyed hot and fresh.
Enhance the flavor by experimenting with a pinch of baking soda for extra crispiness. Sprinkle powdered sugar or chaat masala for additional taste.
Enjoy Pazham Pori as a snack with tea or coffee, or pair it with coconut chutney for a delightful combination.

Leftover batter?

Don’t toss away extra pancake, waffle, or cake batter! Instead, get creative with it. Pour it into muffin tins for quick treats. Make savory fritters by adding veggies to pancake or waffle batter. Thin it for delicate crepes filled with Nutella or fruits. Turn leftover cake batter into cute cake pops with chocolate coating. On the savory side, use the batter for quiche or pies, creating tasty custards with your favorite ingredients. Embrace the kitchen fun, and never run out of tasty options. You can also use the batter to make other tea time snacks – Vegetable Pancakes .

Storing and Freezing Plantain Fritters

Storing Pazham Pori:

To keep Pazham Pori crispy, let them cool completely before storing. Put them in a container with parchment paper between layers to prevent sticking. Store in a cool, dry place, but try to eat them within a day or two for the best taste.

Freezing Pazham Pori Batter:

If you have leftover batter, let it come to room temperature. Put it in a container or a freezer bag, leaving space for expansion. Label with the date and freeze for up to a month. Thaw in the refrigerator, stir well, and use. Fresh Pazham Pori is best, but freezing batter is an option.

Check out my other fritter recipes:

Beetroot Chickpea Fritters
Spicy Kohlrabi Fritters
Vada Pav