Spicy Sriracha Vegetable Ramen with Homemade Noodles (Vegan or Vegetarian)

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vromans back


I have been wanting to make ramen noodles from scratch for a long time but, apparently, the recipe requires something called “kansui” – an alkaline mineral water that gives the noodles their yellow color & chewy texture.  I don’t have a Japanese market nearby but I found a recipe to make a version of it myself with just water & baking soda – so that is what I used.  I was not completely satisfied with the texture of the noodles (they were a bit gluey) and I am not certain why they came out that way.  Maybe I really needed kansui or maybe they didn’t rest, drying on my counter for long enough.  Maybe I overcooked them.  Maybe I should have made a recipe for the noodles that used egg.  I do not know.   What I do know is that I will try again.

The recipe below is really just for the spicy broth.  The vegetables you chose & quantity is entirely up to you.  And, obviously, if you are vegan – skip the egg.  🙂   If you like poached egg in your soup, try poaching them THIS way.  I did & it worked great. And you can even cool them for use up to 8 hours later.

Also – making the noodles is so not necessary.  Use packaged noodles (throw away the flavor packet), or spaghetti or soba or any kind of noodle.

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Homemade Ramen Noodles

serves 2


2 tsp baking soda

2 cups flour

Pinch of salt

1/2 cup water


Heat the oven to 275 degrees.  Put some baking soda (I used half a box so I would have more of this for future ramen efforts) into a pie dish & bake for one hour.

In a bowl (or in a bread machine), mix 2 tsp of the baked baking soda into the flour & salt.  Add the water & mix until a dough forms.  Once it is mostly together, use your hands to knead it a bit more.   Press flat & wrap in plastic wrap for an hour.

Using a pasta maker , roll the dough out flat & then into noodles.  This can be done by hand but, criminy, that would be a pain in the arse.  I used the awesome attachment you see below on my Kitchenaid mixer.

Lay out on a counter & toss lightly with rice or other flour & let dry an hour.

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Spicy Sriracha Vegetable Ramen 


3 TBS sriracha (more if you like it very spicy)

2 TBS sesame oil

2 tomatoes – chopped

1 onion – diced

1 TBS ginger – minced

6 garlic cloves – minced

1 tsp onion powder

1 tsp garlic powder

1 tsp celery salt

1 TBS soy sauce (or tamari)

6 cups vegetable stock

Vegetable ideas: edemame, corn, sliced mushrooms, snow peas, bok choy, carrots, zucchini, spinach, bamboo shoots, sliced onion, scallions, bean sprouts, peas, water chestnuts etc etc…

Garnish: cilantro, basil, poached egg, hard-boiled egg, tofu cubes, lime wedges, shredded nori or this mix of nori & sesame seeds below.

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Slice up your vegetables.  Boil water & blanch them by putting them in the boiling water for about a minute & then plunging them into cold water.  Drain & set aside.

Poach your eggs – if you are using them.   Plunge into cold water, drain & set aside.  Careful you don’t break them!

In a large stock pot, heat the sesame oil & the sriracha.  Do not get burned by splatter.

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Add the onion & tomatoes & saute until soft.  Add the ginger, garlic, garlic powder, onion powder, celery salt and saute another minute.

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Add the soy sauce and one cup of the stock.   Stir it together.  Using an immersion or regular blender – puree this & return to the pan.  Add the rest of the stock & bring to a boil.  Reduce to a simmer until you are ready to assemble the ramen.

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Cook the ramen noodles you are using according to the package.  Homemade ones are ready when they float to the top of the pot.  Drain & rinse under hot water.

Put some noodles into a bowl & ladle the broth on top.   Arrange some blanched vegetables on top & a poached egg (if using) & whatever garnish you opted for.

Mix it all up to heat the ingredients through & slurp it up!

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