5 from 2 votes
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Spicy Ramen Recipe

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.

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 300 kcal
Author Shadi HasanzadeNemati

Ingredients

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

Instructions

  1. Place the eggs in a sauce pan 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. 

  2. After six minutes, run the eggs under cold water and peel them. Set aside. 

  3. In a large pot, mix chicken broth, water, garlic, ginger, sriracha, sesame oil, soy sauce and rice vinegar. 

  4. Bring it to simmer, reduce the heat and simmer for about 25 minutes. 

  5. Add in sliced mushrooms and shrimps, cook for 2-3 minutes. 

  6. Add in the noodles and cook for another 2-3 minutes. 

  7. Divide the spicy ramen between four bowls, top with half an egg, sesame seeds and scallions. 

Recipe Notes

  1. You can use vegetable broth instead of chicken broth. 
  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 would like to make this spicy ramen recipe vegetarian, swipe chicken broth for vegetable stock and use tofu or bokchoy instead of shrimp.
  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.