Spicy Ramen Soup Recipe (Super Easy!)

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.

I can have soup no matter the season and one of our go-to soup recipes, is of course, our easy chicken ramen recipe that you all love as well. 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!

Want to spice up your ramen?

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

Our favorite spicy ramen noodles recipe calls for a few main ingredients:

• Eggs: Soft-boiled eggs are perfect for this soup.
• 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.
• Sriracha (or another Asian hot sauce)
• Sesame oil, soy sauce and rice vinegar: The winning combination to make a delicious ramen.
• Mushrooms: You can use white button mushrooms 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.
• Scallions: You can also use green onions.

Instructions

Start by mixing 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. This ramen soup base has great flavor thanks to garlic and ginger.

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 sesame seeds.

What about the eggs?

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.

Should I cook 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.

Notes and tips

• You can add other types of protein like baked chicken, beef or tofu to the soup instead of shrimp. Simply top the ramen with your favorite protein.
• If you like greens, cook 4 bok choys in the broth with the mushrooms.
• Store the leftovers in a container and refrigerate for up to 4 days. If you have leftover noodles, try to separate them from the broth before refrigeration.
• If you really want extra spiciness, top with more sriracha right before serving.
• For vegan spicy ramen leave out the shrimp and eggs and use vegetable stock instead of chicken broth. You can top the ramen with pan seared tofu.