Spicy Ramen Recipe (Better Than Takeout in 25 Minutes)
A quick, customizable spicy ramen with a rich, flavorful broth, bouncy noodles, and your favorite toppings. Ready in about 25 minutes and easily adjusted from mild to very spicy.
Ingredients
- 1 tablespoon neutral oil such as canola, avocado, or vegetable oil
- 1 tablespoon toasted sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced or grated
- 2-3 tablespoons gochujang or chili paste such as sambal oelek; start with 2 tablespoons for milder heat
- 1 tablespoon chili-garlic sauce or sriracha
- 4 cups low-sodium chicken broth or vegetable broth
- 1-1 1/2 cups water adjust for how concentrated you like the broth
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1-2 tablespoons white or yellow miso paste optional but recommended
- 1 tablespoon rice vinegar
- 1-2 teaspoons sugar or honey
- salt to taste
- 8-10 ounces ramen noodles fresh if possible, or about 3 bricks of instant ramen without seasoning packets
- 2-3 soft-boiled eggs halved; cook 6 1/2–7 minutes for jammy yolks
- 1-2 cups sliced cooked chicken, pork, tofu, or shrimp great use for leftovers or rotisserie chicken
- 1-2 cups baby spinach, bok choy, or shredded Napa cabbage
- 1/2 cup corn kernels fresh or frozen
- 3 green onions thinly sliced, white and green parts
- 1 sheet nori cut into strips, optional
- 1-2 tablespoons toasted sesame seeds
- chili oil or extra chili flakes for serving, optional
Instructions
- Mince the garlic and ginger, slice the green onions, and prep any toppings: soft-boil and peel the eggs, slice the cooked chicken, pork, tofu, or shrimp, and rinse and drain your greens.4 cloves garlic, 1 tablespoon fresh ginger, 2-3 soft-boiled eggs, 1-2 cups sliced cooked chicken, pork, tofu, or shrimp, 1-2 cups baby spinach, bok choy, or shredded Napa cabbage, 3 green onions
- Heat the neutral oil and toasted sesame oil in a medium-large pot over medium heat. Add the minced garlic and ginger and sauté for 30–60 seconds, stirring constantly, just until fragrant. Do not let them brown; reduce heat if they begin to color.1 tablespoon neutral oil, 1 tablespoon toasted sesame oil, 4 cloves garlic, 1 tablespoon fresh ginger
- Stir in the gochujang or chili paste and the chili-garlic sauce or sriracha. Cook for about 30 seconds, stirring, until the mixture darkens slightly and smells toasty and spicy.2-3 tablespoons gochujang or chili paste, 1 tablespoon chili-garlic sauce or sriracha
- Slowly pour in the chicken or vegetable broth and the water, stirring to dissolve the chili mixture. Add the soy sauce, rice vinegar, and sugar or honey. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Taste and adjust seasoning with more soy sauce for salt, vinegar for brightness, or a pinch more sugar if needed.4 cups low-sodium chicken broth, 1-1 1/2 cups water, 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1-2 teaspoons sugar or honey, salt
- Turn the heat to low. In a small bowl, combine the miso paste with a ladleful of the hot broth and whisk until smooth. Pour the miso mixture back into the pot and stir. Keep the broth at a gentle simmer rather than a vigorous boil to preserve the miso’s flavor.1-2 tablespoons white or yellow miso paste
- While the broth simmers, cook the ramen noodles in a separate pot of boiling water according to package directions, usually 3–4 minutes, until just chewy. Drain well. If they seem sticky, briefly rinse with hot water.8-10 ounces ramen noodles
- Add the greens (spinach, bok choy, or Napa cabbage) to the simmering broth and cook for 1–3 minutes, just until wilted and bright. If your protein is already cooked, add it during the last 1–2 minutes to warm through. If using raw shrimp or thin slices of raw pork, simmer them in the broth until just cooked.1-2 cups sliced cooked chicken, pork, tofu, or shrimp, 1-2 cups baby spinach, bok choy, or shredded Napa cabbage
- Divide the cooked ramen noodles among serving bowls. Ladle the hot spicy broth, greens, and protein over the noodles. Top each bowl with soft-boiled egg halves, corn, sliced green onions, nori strips, and toasted sesame seeds. Drizzle with chili oil or sprinkle chili flakes if you like extra heat.8-10 ounces ramen noodles, 4 cups low-sodium chicken broth, 1-1 1/2 cups water, 2-3 soft-boiled eggs, 1/2 cup corn kernels, 3 green onions, 1 sheet nori, 1-2 tablespoons toasted sesame seeds, chili oil or extra chili flakes
Notes
Yield: 3–4 generous bowls. For a vegetarian version, use vegetable broth and tofu or extra veggies, and ensure your miso and chili pastes are vegan. You can make the broth milder by using less chili paste and skipping the extra chili-garlic sauce, then serving chili oil at the table for those who want more heat. Store leftover broth, veggies, and protein together in the fridge for 3–4 days and noodles separately for 2–3 days. Reheat broth gently and add noodles just before serving so they stay chewy. The broth also freezes well (without noodles or delicate greens) for up to 2–3 months.
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