Spicy Ramen Soup Recipe
Japanese-inspired · Soup · 30 min total
A quick and fiery ramen soup with a rich, spicy broth, perfect for warming up on a cold day.
10
min prep
min prep
20
min cook
min cook
2
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 2 packs instant ramen noodles (discard seasoning packets)
- 4 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 soft-boiled eggs, halved
- 2 green onions, sliced
- 1 sheet nori, torn into pieces
- 1 tablespoon toasted sesame seeds
Instructions
- In a medium pot, heat sesame oil over medium heat. Add garlic and ginger, cook for 1 minute until fragrant.
- Add broth, soy sauce, gochujang, and sriracha. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Meanwhile, cook ramen noodles according to package directions (without seasoning). Drain and divide between two bowls.
- Ladle the hot broth over the noodles. Top each bowl with a soft-boiled egg, green onions, nori, and sesame seeds. Serve immediately.
Tips
- For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil.
- To make soft-boiled eggs, boil eggs for 6-7 minutes, then plunge into ice water.
- Store leftover broth separately from noodles to prevent sogginess.
AI estimate may be inaccurate · Terms