Spicy Veg Ramen

NKdBoi

Spicy Veg Ramen

<div class="wprm-spacer" style="height: 15px;"></div> <div class="wprm-recipe-summary wprm-block-text-normal">Makes 1 seving. To serve more, increase the quantities of the noodle ingredients, double the soy sauce and mirin and add more boiling water to the stock.</div> <div class="wprm-spacer" style="height: 20px;"></div> <div class="wprm-layout-container"> <a href="https://magazine.clothesfreelife.com/wprm_print/spicy-veg-ramen" style="color: #333333;background-color: #ffffff;border-color: #333333;border-radius: 50px;padding: 5px 15px;" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-semi-bold wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent" data-recipe-id="1732383" data-template="" target="_blank" rel="nofollow">Print Recipe</a> <a href="https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fmagazine.clothesfreelife.com%2F2026%2F09%2Fspicy-veg-ramen%2F&amp;media=https%3A%2F%2Fmagazine.clothesfreelife.com%2Fwp-content%2Fuploads%2F2026%2F09%2FIMG_7319.jpeg&amp;description=Spicy+Veg+Ramen&amp;is_video=false" target="_blank" rel="nofollow noopener" data-recipe="1732383" data-url="https://magazine.clothesfreelife.com/2026/09/spicy-veg-ramen/" data-media="https://magazine.clothesfreelife.com/wp-content/uploads/2026/09/IMG_7319.jpeg" data-description="Spicy Veg Ramen" data-repin="" role="button" style="color: #333333;background-color: #ffffff;border-color: #333333;border-radius: 50px;padding: 5px 15px;" class="wprm-recipe-pin wprm-recipe-link wprm-block-text-semi-bold wprm-recipe-pin-inline-button wprm-recipe-link-inline-button wprm-color-accent">Pin Recipe</a> </div> </div>

<div class="wprm-spacer" style="height: 20px;"></div> <div class="wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-pills wprm-block-text-smaller" style="justify-content: center;--pill-background-color: var(--meadow-accent-color);"><div class="wprm-recipe-meta-container-pill"><div class="wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-light wprm-recipe-servings-label">Servings: </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-smaller">1</span></div></div><div class="wprm-recipe-meta-container-pill"><div class="wprm-recipe-block-container wprm-recipe-block-container-pills wprm-block-text-smaller wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine: </span><span class="wprm-recipe-cuisine wprm-block-text-smaller">Asian</span></div></div></div>

Ingredients Method Notes

Ingredients

  

• Broth:
• A postcard sized piece of dried konbu kelp
• 5 shitake mushrooms dried or fresh
• 3-5 dried red chillis I use naga chillies but feel free to choose you favourite verity, Fewer if you dont like too much spice
• 750 ml/30 fl oz boiling water
• 2 tsp light soy sauce
• 1 tbspn mirin
• 1 tbspn sake or gin if you can't find sake
• Juice of half a lime
• Noodles:
• 1-2 bunches of dried ramen noodles depending on appetite
• 1 medium carrot peeled and juliened
• 3-5 scallions minced
• 4 medium asparagus spears trimmed
• A 2 inch piece of daikon or muli radish grated (use an equal amount of western radish if they are not available)
• 2-3 shitake mushrooms sliced or a small bunch of enoki mushrooms
• 2 tblspn red onion thinly sliced
• 1 large egg
• To garnish:
• 1 fresh red chilli sliced
• 1 tspn chilli oil
• 2-3 pinches of togorashi or a pinch of black sesame seeds mixed with a pinch of chilli flakes
• A few sprigs of coriander cilantro leaves, optional.
• METHOD

</div> <div class="wprm-layout-column wprm-column-width-50 meadow-main-right"> <div id="recipe-1732383-instructions" class="wprm-recipe-instructions-container wprm-recipe-1732383-instructions-container wprm-block-text-normal" data-recipe="1732383"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-spacer wprm-header-has-actions" style="">Method<div class="wprm-decoration-spacer"></div> </h3><div class="wprm-spacer" style="height: 15px;"></div><div class="wprm-recipe-instruction-group"><ol class="wprm-recipe-instructions"><li id="wprm-recipe-1732383-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="1"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">For the broth, make a dashi (stock) by putting the konbu, dried chillis and shitake mushrooms in a jug and pour over the boiling water. Leave to soak for at least an hour</div></li><li id="wprm-recipe-1732383-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="2"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">Once the dashi has infused (the water will change colour when the flavours have infused), strain the dashi into a pan and add the remaining broth ingredients.</div></li><li id="wprm-recipe-1732383-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="3"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">Set the pan over a medium heat and bring to a simmer. Reduce the heat slightly and keep at a low simmer while you prepare the noodles.</div></li><li id="wprm-recipe-1732383-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="4"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">Put the egg into a pan and add cold water to almost cover. Bring to a boil and then reduce the heat to medium for 4 mins. Remove the egg with a slotted spoon and drop immediately into a bowl of iced water.</div></li><li id="wprm-recipe-1732383-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="5"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">Cook the noodles according to the instructions and drain into a colinder. Rinse with cold water and then layer them into a ramen bowl or large bowl. Only fill to 2/3s the way up the bowl.</div></li><li id="wprm-recipe-1732383-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="6"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">Using a griddle pan, lightly grill the asparagus and mushrooms. You can use a little vegitable oil in the pan if you wish, but I prefere not too.</div></li><li id="wprm-recipe-1732383-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="7"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">Arange the carrot, asparagus, red onion and mushrooms on top of the noodles around one edge of your bowl.</div></li><li id="wprm-recipe-1732383-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="8"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">Bring the broth back to a boil and remove from the heat. Ladle the broth over the noodles until it just covers the noodles but doesn't fully cover the toppings.</div></li><li id="wprm-recipe-1732383-step-0-8" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="9"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">Take the egg out of the ice water, peel it and slice it in half. Place the two half's at the edge of the bowl, next to the veg. Add the grated radish inside the curved line of veg and then add the scallions next to it.</div></li><li id="wprm-recipe-1732383-step-0-9" class="wprm-recipe-instruction" style="list-style-type: decimal;" value="10"><div class="wprm-recipe-instruction-text" style="margin-bottom: 10px;">Drizzle the chilli oil over everything then sprinkle the togorashi over the top. Sprinkle the sliced chilli and coriander/cilantro (if using) over the top.</div></li></ol></div></div> <div id="recipe-video"></div> <div id="recipe-1732383-notes" class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-spacer" style="height: 15px;"></div><div class="wprm-recipe-notes"><span style="display: block;"><span data-slate-fragment="JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIydGV4dCUyMiUzQSUyMlNlcnZlJTIwaW1tZWRpYXRlbHklMjB3aXRoJTIweW91JTIwcHJlZmVycmVkJTIwSmFwYW5lc2UlMjBzaWRlJTIwZGlzaC4lMjBJdCUyMHdvcmtzJTIwd2VsbCUyMHdpdGglMjBtaXNvJTIwc291cCUyQyUyMGd5JUM1JThEemElMjBvciUyMGRhaWtvbiUyMHNhbGFkLiUyMiU3RCU1RCU3RCU1RA==">Serve immediately with you preferred Japanese side dish. It works well with miso soup, gyōza or daikon salad.</span></span></div></div> <div class="wprm-spacer" style="height: 40px;"></div> </div>

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