Spicy Ramen Recipe

4.85 from 20 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 451kcal

Author: Shadi HasanzadeNemati

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

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.

Nutrition