Vegan spicy pumpkin ramen is the perfect recipe for chilly, autumn evenings. Plus, this recipe is a one-pot meal that comes together in about 30 minutes, making it an excellent dish for busy weeknights.
And did I mention that this spicy pumpkin ramen is brimming with good-for-you-ingredients? In particular, pumpkin is packed with vitamins and minerals, while still being low in calories. It is also an excellent source of beta carotene, a compound that your body can convert into vitamin A.
Want to make this spicy pumpkin ramen soup even healthier? Try using whole wheat noodles to add extra fiber.
Click here to jump to the spicy pumpkin ramen recipe.
Okay, so let me start by saying that spicy pumpkin ramen is not traditional. You won’t find this recipe at any Japanese restaurant. If anything, this recipe speaks to our (or my) obsession with adding pumpkin to everything. But technically, there are no rules when it comes to ramen, so why not add some fall-inspired flavor?
Plus, the pumpkin adds a creamy, rich texture to the broth that takes this spicy pumpkin ramen recipe to the next level.
What You Need to Make Vegan Spicy Pumpkin Ramen
Ramen is usually prepared by simmering bones to form a bone broth with a thick, creamy mouthfeel. Instead of using bone broth, this vegan spicy pumpkin soup calls for pumpkin and coconut milk to create a creamy broth. Plus, the soy sauce gives this ramen umami taste for added flavor.
Perhaps one of the reasons I love this recipe so much is that it is a one-pot meal. All you need to prepare vegan spicy pumpkin ramen is a large pot, a knife, and a cutting board for prepping the veggies.
How to Make Spicy Pumpkin Ramen
To make spicy pumpkin ramen, begin by heating a neutral oil (I used canola oil) over medium heat in a large pot. Add the onion, garlic, and ginger and cook for 3 minutes or until fragrant. Mix in the mushrooms and cook for five more minutes or until the mushrooms are tender.
Then, add the vegetable broth, coconut milk, pumpkin puree, sriracha, lime juice, and salt and bring the soup to a simmer. You may want to skip the salt if you are using regular soy sauce versus a low-sodium variety. Additionally, you can add more or less sriracha depending on how spicy you would like the ramen. I recommend starting with about three teaspoons and adding more from there.
Add the ramen noodles and bok choy and cook for about 4 to 5 minutes at a simmer until the noodles are tender (or according to package instructions). Depending on the ramen noodles you use, the cooking time may differ from the instructions above.
I recommend using whole wheat ramen to add extra fiber to the recipe. However, you can also use packaged ramen (sans the spice pack) if it is more readily available at your local grocery store.
When photographing this spicy pumpkin ramen recipe, I couldn’t find the whole wheat noodles anywhere, so even I did not listen to my advice!
Keep in mind that the bok choy should be cooked for about 4 to 5 minutes or until tender but still crisp.
Once the noodles are ready, remove the ramen from the heat and add the drained, cubed tofu. Then, divide the noodles between serving bowls. Ladle in the broth and top with the bok choy and mushrooms. Garnish with extra sriracha and chopped scallions if desired.
Enjoy this delicious, 30-minute vegan spicy pumpkin ramen!
More Fall Recipe Ideas
Are looking for more healthy, fall recipes? Try my healthy, apple crisp bars or fall-inspired pear muffins.
There you have it. Easy, healthy spicy pumpkin ramen. I would love to hear from you. What are some other pumpkin recipes that you love? And be sure to follow me on Instagram and Pinterest @biteoutoflife_nutrition
Vegan Spicy Pumpkin Ramen
- 1 tablespoon canola oil
- 1 onion, chopped
- 2 cloves of garlic, minced or pressed
- 1 tablespoon fresh ginger, minced
- 8 ounces shiitake mushrooms, sliced
- 3 cups vegetable broth
- 1 can (15 ounces) coconut milk
- 1 can (15 ounces) pumpkin puree
- 2 tablespoons low-sodium soy sauce
- 3 teaspoons sriracha, or more or less to taste
- 2 teaspoons lime juice
- ¼ teaspoon salt
- 4 ounces ramen noodles (preferably whole wheat noodles but the packaged ramen without the spice pack will work)
- 1 package (14 ounces) extra-firm tofu, drained and cubed
- Heat oil over medium heat in a large pot. Once oil is hot, add the onion, garlic, and ginger and cook for 3 minutes or until fragrant, stirring occasionally. Add the mushrooms and cook for 5 minutes or until mushrooms are tender.
- Mix in the vegetable broth, coconut milk, pumpkin puree, soy sauce, sriracha, and lime juice and bring the soup to a simmer.
- Next, add the ramen noodles and bok choy and cook for 4 to 5 minutes at a simmer until the noodles are tender (or according to package instructions*). Keep in mind that the bok choy should be cooked for about 4 to 5 minutes or until tender but still crisp.
- Remove from heat and add tofu and salt.
- When ready to eat, divide noodles between bowls. Ladle in the broth and top with bok choy and mushrooms. Garnish with extra sriracha and chopped scallions if desired.
Sat. Fat (grams)20.01