Sriracha spicy ramen noodles soup is so simple and easy to make, it’s ready in 20 minutes. The base of the soup has ginger, garlic, chicken stock, soy sauce, sriracha sauce, and vinegar, and ramen noodles are cooked in the flavorful spicy broth. Top with soft-boiled eggs and garnish with fresh cilantro and Jalapenos.
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This ramen noodles soup uses sriracha sauce for flavor and taste. You may substitute sriracha with other Asian hot sauce such as schezwan sauce, or spicy sweet chili sauce.
Why ramen noodles soup recipe work?
- The spicy soup is great on chilly winter nights.
- It’s quick, easy to make, ready in 20 minutes.
- Made with simply pantry ingredients.
- This soup has wonderful savory flavors and filling too.
- Easy to customize. Feel free to add your favorite vegetables and protein to make it a complete meal. Chicken, beef, and prawns do justice to this soup. For vegetarian options use tofu, Portobello mushrooms, and bok choy.
Ingredients
Here’s what you’ll need-
Ingredients notes
- Ramen – you can use any variety of ramen like wheat ramen, egg ramen noodles, rice noodles, or soba noodles.
- Sesame oil – used to sauté garlic and ginger. Sesame oil adds a touch of nuttiness.
- Aromats – the white part of green onion, freshly grated ginger, and minced garlic, add flavor to the soup.
- Tomato paste – optional. Use a touch of tomato paste or substitute with tomato puree to add tang flavor to the soup.
- Vegetable broth – can be substituted with chicken broth, beef broth, or homemade broth.
- Sauce – for heat use sriracha sauce or other Asian hot sauce such as schezwan sauce, or spicy sweet chili sauce. And for umami Asian flavor soy sauce.
- Vinegar – use white vinegar or Chinese wine vinegar.
- For garnish (optional) – fresh cilantro, green onion, sliced jalapenos (or use Thai red chilies).
- Topping – don’t skip topping ramen noodles soup with soft-boiled eggs. The runny yolk when stirred with hot broth soup makes it rich and adds body to the broth of the soup.
Additional ingredients
You can add vegetables or meat to the soup.
Proteins – soft-boiled eggs (or fried eggs), chicken breasts search in oil with salt and pepper, sirloin steak, and prawns can be added to the soup.
Vegetables – shiitake mushrooms, Portobello mushrooms, or bok choy.
Useful tips
- Make it as spicy as you like – if you can’t handle the heat, I suggest you start with a dash of Sriracha sauce to keep it mild. If you love spicy kick, add more.
- Make it a meal – Add vegetables and proteins to make this soup a complete meal. Soft-boiled eggs are used for protein. Other options for protein are chicken, beef, and prawns which do justice to this soup. For vegetarian options use Portobello mushrooms or bok choy.
- Cook noodles al-dente – do not overcook ramen noodles. Turn off the heat once the noodles are very al-dente.
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📋Easy Spicy Sriracha Ramen Noodles Soup
Ingredients
- 2 packets individual ramen noodles (2.5oz/70 grams packet)
- 1 tablespoon sesame oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 cup white spring onions
- 2-3 tablespoon tomato paste/puree
- 3-5 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- ½ teaspoon vinegar
- 2-3 cups vegetable broth
For garnish-
- Fresh coriander leaves
- Few sliced Jalapeno peppers
- Green spring onions
- Soft boiled eggs
Instructions
- 1. Heat sesame oil in a large sauce pan. Cook minced garlic and ginger until raw smell is gone.
- 2. Saute chopped white spring onions for few minutes.
- 3. Add tomato puree or paste into the pan and cook stirring regular intervals.
- 4. Pour ½ cup vegetable broth/chicken broth/water. Bring it to boil.
- 5. Then blend the broth mixture using a hand blender or a mixer blender.
- 6. Pour the pureed broth back into the sauce pan. Pour the remaining broth into the pan.
- 7. Add Sriracha sauce, soy sauce and vinegar and give it a stir.
- 8. Once the broth starts boiling add ramen noodles and wait for few minutes.
- 9. Stir well and let it boil till ramen noodles are perfect cooked, firm but cooked.
- 10. Pour the soup into bowls.
- 11. Garnish with fresh coriander leaves, sliced Jalapenos, green spring onions and a soft boiled eggs.
- 12. Serve immediately!
Video
Notes
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
melve says
Your soup sounds delicious. I don’t eat spicy soup but I think I will save this recipe for the future. Thank you for sharing,
Linda says
You had me at Sriracha! And I’m with you on spicy – love all spicy foods and I’m lucky because my husband does to, so i can at it in the kitchen. This soup has everything I love about spicy food plus ramen noodles which I love to chow down on occasionally. I’ve definitely got to try this soon and then stop by again and get your recipe for Spicy Schezwan Noodles. Yum!
April says
My hubby would love this recipe. Everything he eats has to have some spice to it. It’s really crazy sometimes lol. His food is like eating a ball of fire. So darn hot. I have to make this for him Thanks for the recipe.
Heather says
There is nothing more satisfying than a big bowl of ramen noodle soup! I love this spicy twist on it, too!
Matt Kearns says
I love how you left out the usually overly salty ramen flavor packets, for fresh ingredients. This soup looks great and I love spice!
Kathryn @ FoodieGirlChicago says
I don’t do a lot of spicy food but this looks like a great option for an easy lunch. It’s definitely full of flavor!!
Asia says
I don’t eat spicy food too much. Especially the Japanese food, with generally is mild and of subtle tastes. I had over 100 bowls of ramen all over Japan, yet never spicy. Though my fiance would love your soup. He eats all kind of spicy soups, including spicy ramen and Korean ramyun. Maybe I will try to make your soup for him.
Elizabeth says
Now that looks like my kind of meal! I’ve recently discovered how wonderful sriracha is so I want to try this soup as soon as I can!
Yvonne says
Nice twist for ramen. Will have to pass this on to my son in college who loves ramen.
Alyssa | Flaxseeds & Fairytales says
This recipe is so creative! I love ramen and sriracha just takes it to a whole new level! I was recently diagnosed with a gluten allergy, so unfortunately, I can no longer eat ramen. I think I’ll try this recipe with shirataki noodles. The broth looks too good to pass up and easily adaptable to gluten-free if I use temari instead of soy sauce. Can’t wait to try it out! I’ll let you know how it turns out. 🙂
Sara says
This looks wonderful! I can’t wait to try your recipe!
jyothirajesh says
Thank you Sara. Glad you liked the recipe. Do try and share you feedback
dixya@food, pleasure, and health says
sriracha makes everything extra delicious! i will think of this recipe when i make noodles next time.
Kate says
Oh my gosh, I am all over this ramen! I lived in Japan for three years and thus began my love affair with ramen. This recipe looks amazing! I have meaning to try making my own noodles from scratch. Now I am motivated to and try them in this recipe. Yum! Pinning for later. 🙂
Gloria says
Nothing beats a great bowl of noodles in every form. I happen to love adding Sriracha sauce to recipes. This is the ultimate bowl of comfort right here.
Abby @ WinsteadWandering says
I don’t think my love of spicy food is quite on the level yours is, but I do love sriracha, and I think I’d love this dish!