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    Home » Soups and Stews

    Spicy Ramen Soup Recipe (Super Easy!)

    Published: Oct 29, 2018 · Modified: Mar 1, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .

    1127 shares
    • 11
    Jump to Recipe Print Recipe

    This spicy ramen soup recipe is a great option if you're looking for a weeknight dinner with an Asian flair. Delicious noodles are submerged in a spicy ramen broth and topped with a soft yolk egg.

    This spicy ramen recipe is going to be your favorite ramen recipe! Spicy ramen broth with delicious noodles and topped with a soft yolk egg is great for dinner.

    If you love bold flavors, you need to check out our recipes for shrimp noodle salad, quick Korean beef and chicken sliders. Today I'm adding another favorite to our collection: spicy ramen with shrimp! It's such a simple recipe, yet packed with so much flavor. One bowl will not be enough!

    Table Of Contents:
    • About this recipe
    • Ingredients
    • Instructions
    • Variations
    • Frequently Asked Questions
    • More Soup Recipes
    • Step-by-Step Recipe

    About this recipe

    We love spicy food and, in colder months, spicy soups become a staple of our diets. I make my ramen spicy by adding sriracha to the broth from the very beginning. This helps the flavors combine very well, especially if you let the broth simmer for a longer time.

    This is a quick and easy ramen recipe that's ready in no time. However, you can always make it more delicious by letting the broth slow simmer for an hour or so. This is an extra step that, if you have time, will totally up your ramen game.

    Ingredients

    Spicy Ramen ingredients are chicken stock, shrimp, garlic, noodle, lime, soft boiled eggs, sesame oil, mushrooms and sriracha.
    • Eggs: Soft-boiled eggs are perfect for this soup. You can try my instant pot egg recipe or if you have the time, make some ramen eggs instead.
    • Chicken broth: You can use store-bought or homemade. My favorite brand is Better than Bouillon.
    • Garlic and ginger: These add so much flavor to the soup. It's best to use freshly minced garlic and ginger instead of packaged ones.
    • Sesame oil, soy sauce and rice vinegar: The winning combination to make a delicious ramen. Make sure not to add too much soy sauce or the ramen will be too spicy.
    • Mushrooms: You can use white button mushrooms, shiitake or any other kind of mushroom that you like.
    • Ramen noodles (any brand) - You can find ramen noodles at your local supermarket in the Asian food aisle. It's best not to use top ramen style noodles for this recipe. Read more about choosing the perfect noodle on the kitchn.
    • Shrimp: I suggest using frozen shrimp whenever you can since fresh shrimp at the supermarket is usually just thawed frozen shrimp. It's best to use large shrimp for this recipe.
    two bowls of spicy ramen with shrimp.

    Instructions

    • Place the eggs in a pot and cover with water. Place over medium heat and bring to boil. Once it starts boiling, turn the heat off and cover for 6 minutes, then run under cold water and peel. Cut in half and serve with spicy ramen noodles soup. You can also make instant pot eggs.
    • Mix chicken broth, sriracha, water, soy sauce, garlic, sesame oil and rice vinegar in a large pot. Bring to simmer, reduce the heat and simmer for about 25 minutes.
    To make Spicy ramen soup base mix chicken stock, soy sauce, spices, sriracha, soy sauce and water to boil and simmer for 25 minutes.
    • Add in the shrimp and sliced mushrooms. Cook for about 2 minutes and then add the ramen noodles. Cook for another 3-5 minutes until noodles are cooked.
    • Serve warm and top with scallions and sesame seeds.
    Add in shrimp, noodles and mushrooms to the spicy ramen soup and cook for about 5 minutes.

    Variations

    This spicy ramen recipe is so versatile and easy to jazz up. Here are a few suggestions:

    • Like greens? Add a few bok choys or 2 cups of spinach to the broth with the mushrooms.
    • Looking for a vegetarian option? Leave out the shrimp and use seared tofu instead. Also, use all water or vegetable stock instead of the chicken stock. You can also leave out the egg if you're doing a vegan spicy ramen.
    • Instead of shrimp or chicken, use frozen wontons and add them with the mushrooms to the soup.
    overhead shot of spicy ramen with shrimp and eggs.

    Frequently Asked Questions

    Can I cook the noodles in the broth?

    If you're going to serve all the ramen and have no leftovers, then simply cook the noodles in the simmering broth. However, if you think it's possible that you may end up with leftovers, cook the noodles separately and store them separately for best texture and flavor.

    What to do with the leftovers?

    If you've cooked the noodles separately, toss them with 1 teaspoon sesame oil to avoid sticking and them store them in an airtight container and refrigerate for up to 2 days. Store the broth and shrimp in a separate container as well and refrigerate for up to 2 days.

    Can I use chicken instead of shrimp?

    Yes, it's best to cook the chicken separately in the oven just like we did in chicken ramen recipe.

    More Soup Recipes

    • Easy Mediterranean Green Lentil Soup
    • Turmeric Ginger Red Lentil Soup Recipe
    • Ash Reshteh (Persian Noodle Soup)
    • One Pot Curry Lentil Soup (Vegan)

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Spicy Ramen Recipe

    Shadi HasanzadeNemati
    This spicy ramen soup recipe is a great option if you're looking for a weeknight dinner with an Asian flair. Delicious noodles are submerged in a spicy ramen broth and topped with a soft yolk egg.
    4.85 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Asian
    Servings 4 servings
    Calories 451 kcal

    Ingredients
      

    • 2 eggs
    • 2 cups chicken broth see note #1
    • 2 cup water
    • 2 tablespoon sriracha see note #2
    • 2 cloves garlic minced
    • 1 teaspoon fresh ginger minced
    • 1 tablespoon sesame oil
    • 2 tablespoon soy sauce
    • 2 tablespoon rice vinegar
    • 10 oz white button mushrooms sliced
    • 16 oz large shrimp about 20 shrimp
    • 7 oz ramen noodles
    • ½ cup scallions chopped
    • 2 tablespoon sesame seeds

    Instructions
     

    • Place the eggs in a saucepan and cover them with water. Bring to boil and once the water starts boiling, turn the heat off and put the lid on the sauce pan. Let the eggs sit undisturbed for six minutes. 
    • After six minutes, run the eggs under cold water and peel them. Set aside. 
    • In a large pot, mix chicken broth, water, garlic, ginger, sriracha, sesame oil, soy sauce and rice vinegar. 
    • Bring it to simmer, reduce the heat and simmer for about 25 minutes. 
    • Add in sliced mushrooms and shrimps, cook for 2-3 minutes. 
    • Add in the noodles and cook for another 2-3 minutes. 
    • Divide the spicy ramen between four bowls, top with half an egg, sesame seeds and scallions. 

    Notes

    1. To make vegetarian ramen, use seared tofu instead of shrimp and water/vegetable stock instead of chicken stock. If making vegan spicy ramen, leave out the eggs. 
    2. Start with 2 tablespoons sriracha, this makes the ramen noodle soup pretty spicy. However, if you would like to have it even spicier, add some more sriracha right before serving. 
    3. If you like greens, add 2 cups of spinach or a few bok choys to the soup with the mushrooms. 
    4. If you're going to have leftovers, make the noodles separately according to the instructions on the package and divide it between four bowls. Then fill the bowls with the soup base, shrimp and mushrooms. 
    5. Store the leftovers in airtight container (separate containers for the noodles and the broth) and refrigerate for up to 2 days. 

    Nutrition

    Calories: 451kcalCarbohydrates: 37gProtein: 36gFat: 17gSaturated Fat: 6gCholesterol: 368mgSodium: 3040mgPotassium: 611mgFiber: 3gSugar: 3gVitamin A: 243IUVitamin C: 22mgCalcium: 253mgIron: 6mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
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    Reader Interactions

    Comments

    1. Jessie

      October 04, 2021 at 6:42 pm

      5 stars
      I will be saving this one to give to my daughter she LOVES ramen and shrimp. I think she will really love this one she is always trying to fix up her ramen.

      Reply
    2. Joyce

      October 04, 2021 at 7:41 am

      5 stars
      This was the perfect meal for our rainy and cold weather here in Canada. Thanks so much for sharing this recipe it was delicious!

      Reply
    3. Jersey Girl Cooks

      October 04, 2021 at 7:33 am

      5 stars
      I love ramen noodles especially this spicy ramen!

      Reply
    4. Emily Flint

      October 04, 2021 at 7:14 am

      5 stars
      Everyone in my house loved this ramen! We will definitely be making it again this winter!

      Reply
      • Shadi HasanzadeNemati

        October 04, 2021 at 7:24 am

        It's our favorite too! Happy to know you enjoyed it!

        Reply
      • Gwynn Galvin

        October 04, 2021 at 5:33 pm

        5 stars
        A great recipe for dinner on a chilly night. Lots of good flavor here!

        Reply
    5. Jennifer

      April 20, 2020 at 9:46 am

      5 stars
      5 STARS ALL THE WAY!!! This was sooooo good!

      Reply
    6. Willie

      April 20, 2020 at 9:29 am

      5 stars
      This ramen is so delicious! I keep coming back to this recipe over and over!

      Reply
    7. Renee Goerger

      December 19, 2019 at 9:52 am

      5 stars
      This beats the pants off of other ramen dishes I've tried!!

      Reply
    8. Gina

      December 19, 2019 at 9:47 am

      5 stars
      Can't stop craving this soup! It's delicious!!

      Reply
    9. Ahmed Idrees

      October 09, 2019 at 8:14 pm

      Are these good with rice vermicelli (noodles)

      Reply
      • Shadi HasanzadeNemati

        October 18, 2019 at 7:09 pm

        Yes it works, but cook the noodles separately and not in the broth.

        Reply
    10. wilhelmina

      July 10, 2019 at 10:34 am

      5 stars
      This ramen is what I want for lunch today, and tomorrow, and the next day...

      Reply
    11. Taylor

      July 10, 2019 at 9:13 am

      5 stars
      I LOVE ramen and am a sucker for anything spicy, so this recipe is right up my alley! So delicious!

      Reply
      • Shadi HasanzadeNemati

        July 13, 2019 at 5:54 am

        glad you enjoy it!

        Reply

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    Welcome to Unicorns in the Kitchen, where we share delicious recipes from our kitchen to yours. You’re in for a delicious adventure and collection of unique and tasty recipes.

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