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.
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!
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.
- 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.
- 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.
- 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.
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.
Frequently asked questions
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.
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.
Yes, it's best to cook the chicken separately in the oven just like we did in chicken ramen recipe.
More Soup Recipes
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Spicy Ramen Recipe
- 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
- 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.
- 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.
- 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.
- If you like greens, add 2 cups of spinach or a few bok choys to the soup with the mushrooms.
- 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.
- Store the leftovers in airtight container (separate containers for the noodles and the broth) and refrigerate for up to 2 days.