Spicy Ramen
This Spicy Ramen Recipe delivers a rich, bold, restaurant-style bowl in under 30 minutes with a chili-forward broth, springy noodles, vegetables, and optional protein add-ons.
Ingredients
- 2 tablespoons neutral oil such as canola, vegetable, or avocado oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger finely grated (or 1 teaspoon ground ginger)
- 3 tablespoons chili garlic sauce or gochujang adjust to taste for spice level
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon toasted sesame oil
- 6 cups low-sodium chicken broth or vegetable broth for vegetarian
- 1 tablespoon white or yellow miso paste up to 2 tablespoons, optional, for extra umami
- 1 teaspoon sugar or honey up to 2 teaspoons, to balance heat and saltiness
- 1/2 teaspoon crushed red pepper flakes optional, up to 1 teaspoon, for extra heat
- 12 ounces ramen noodles about 3 blocks dry ramen, seasoning packets discarded, or fresh ramen
- 4 large eggs for soft jammy ramen eggs; omit for vegan
- 1 cup mushrooms sliced; shiitake, cremini, or button
- 1 cup carrots shredded or thinly sliced
- 2 cups baby spinach or bok choy leaves loosely packed
- 2 whole green onions thinly sliced, for garnish
- 1 sheet nori (seaweed) cut into thin strips, optional
- 2 tablespoons chili oil or sesame chili oil for drizzling on top
- sesame seeds optional, for garnish
- 1 cup cooked shredded chicken optional protein add-on
- 8 ounces extra-firm tofu cubed and lightly pan-fried; optional protein add-on
- 8 ounces shrimp peeled and deveined; optional protein add-on
- 8 ounces thinly sliced pork or beef optional protein add-on; cook briefly in broth
- salt to taste, if needed
Instructions
- Bring a medium pot of water to a boil for the eggs and noodles. While it heats, slice the mushrooms, shred or thinly slice the carrots, wash and dry the spinach or bok choy, and thinly slice the green onions. If using tofu, chicken, shrimp, pork, or beef, cut into bite-size pieces so they cook quickly.12 ounces ramen noodles, 4 large eggs, 1 cup mushrooms, 1 cup carrots, 2 cups baby spinach or bok choy leaves, 2 whole green onions, 1 cup cooked shredded chicken, 8 ounces extra-firm tofu, 8 ounces shrimp, 8 ounces thinly sliced pork or beef
- Once the water is boiling, gently lower in the eggs with a spoon. Boil for 7 minutes for jammy yolks or 8–9 minutes for more set yolks. Transfer immediately to a bowl of ice water and chill 5–10 minutes to stop the cooking and make peeling easier. Peel and slice in half just before serving.4 large eggs
- In a large pot or Dutch oven, heat the neutral oil over medium heat. Add the minced garlic and grated ginger and cook, stirring, for 30–60 seconds until fragrant but not browned. Stir in the chili garlic sauce or gochujang and cook for about 30 seconds to bloom the spices.2 tablespoons neutral oil, 4 cloves garlic, 1 tablespoon fresh ginger, 3 tablespoons chili garlic sauce or gochujang
- Pour in the chicken or vegetable broth, soy sauce, rice vinegar, toasted sesame oil, and sugar or honey. Stir well, then add the sliced mushrooms. Bring the broth to a gentle boil, then reduce to a simmer.2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 6 cups low-sodium chicken broth, 1 teaspoon sugar or honey, 1 cup mushrooms
- If using miso paste, ladle a small amount of hot broth into a bowl, whisk in the miso until smooth, then stir this mixture back into the pot. Taste the broth and adjust: add more soy sauce for saltiness, more chili paste or red pepper flakes for heat, or a bit more sugar or honey if it tastes too sharp. The broth should taste slightly stronger than you want in the final bowl, as noodles and veggies will dilute it.1 tablespoon white or yellow miso paste, 1 teaspoon sugar or honey, 1/2 teaspoon crushed red pepper flakes, salt
- Bring the pot of water used for the eggs back to a boil (or use fresh water if very cloudy). Add the ramen noodles and cook according to package directions, usually 3–4 minutes, until just al dente. Drain well and, if very starchy, rinse briefly with warm water. Set aside.12 ounces ramen noodles
- Add the spinach or bok choy and the carrots to the simmering broth. Cook for 2–3 minutes, just until tender but still bright. If using cooked shredded chicken or pan-fried tofu, stir them into the broth and warm through. If using raw shrimp or thinly sliced pork or beef, slide them into the hot broth and cook just until opaque and done, 2–4 minutes depending on thickness.1 cup carrots, 2 cups baby spinach or bok choy leaves, 1 cup cooked shredded chicken, 8 ounces extra-firm tofu, 8 ounces shrimp, 8 ounces thinly sliced pork or beef
- Divide the cooked ramen noodles among 4 large bowls. Ladle the hot spicy broth over the noodles, making sure to distribute the veggies and any protein evenly. Top each bowl with 1–2 egg halves.12 ounces ramen noodles, 4 large eggs
- Garnish each bowl with sliced green onions, nori strips, and sesame seeds if using. Finish with a drizzle of chili oil or sesame chili oil. Serve immediately while piping hot, passing extra chili oil or red pepper flakes at the table for those who like more heat.2 whole green onions, 1 sheet nori (seaweed), 2 tablespoons chili oil or sesame chili oil, sesame seeds
Notes
Use low-sodium broth since soy sauce and chili pastes add salt; adjust seasoning at the end. Spice intensity can build as the broth simmers, so start slightly milder and add more heat to taste. For meal prep, store broth (with veggies and protein) and noodles separately; combine when reheating so the noodles don’t become soggy. The broth freezes well for up to 2 months without noodles or eggs. Variations: add coconut milk for a creamy broth, bump up miso and chili for spicy miso ramen, go fully vegetarian or vegan with vegetable broth and tofu, or use seafood and a splash of fish sauce for a briny twist.
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