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
Ashley says
So flavorful & delicious! I added in some shallots and Thai chili’s (we love spice) to the sautéed mixture to be blended, and then towards the end, added in some sliced mushrooms. Cooked up some pan seared marinated tofu as well. I will definitely be making this again. Went with 2.5 cups of broth. Would add more broth next time. It was a little on the thicker side, but flavors still delicious. Thank you!
jyothirajesh says
Glad you liked the recipe
Wajeeha says
I add sriracha to all my soups! *high five* this looks super delicious and I love that you used instant noodles because honestly they’re SO delicious and super quick too.
jyothirajesh says
Thank you Wajeeha. So glad to hear that.
Ellen says
Taking ramen up a notch! I love it!
jyothirajesh says
Thanks Ellen
Christina says
Oooo I am loving the siracha in this! What a perfect soup to enjoy all year long!!
jyothirajesh says
You said it right Christina. This soup is any time of the year soup
Clare says
I am a massive ramen fan! It reminds me of my student days when I lived on them!
So when I saw this with the spicy soup I knew I had to try it!
OMG so good!
jyothirajesh says
It’s so amazing the nostalgia connected with food. I too lived on ramen most of my graduation days while I was away from home. Glad I could make you connect with your food memories
Lynn || The Road to Honey says
I’m with you Jyothi! Bring on the spice!! And these ramen noodles. . .well. . .they definitely looks nice and spicy. . .and utterly irresistible.
jyothirajesh says
They are irresistible. Thank you Lynn
Kacie Morgan says
I recently received a cookbook from Wagamama and, since then, I’ve been experimenting with different ramen recipes. This one looks so good!
Camila says
I’ll embrace the spicy and add the extra heat!! YUMMMM looks delicious!
Stephanie says
This looks so yummy but I can’t handle spicy food. Would it still be good without the sriracha? Also, hope this isn’t weird to ask but I love the background board you used in these photos – where did you get it??
Mirlene says
I love sriracha! definitely, have to try this soup. The soup sounds delicious. Will have to make this for my hubby and me plus i’ve been a fan of ramen noodles for years:).
Tatiana says
I never eat my ramen noodles without some sriracha . This is a life changer and so delicious, you just can’t stop eating it ! Looking gorgeous too with that egg on top, yum!
Julie says
Yesssss we love sriracha in everything around here! My 2 year old asks for “more chacha” on pretty much everything. Can’t wait to give this soup a try – he’ll love slurping the noodles, too!
Sues says
omg this looks SO good!! I LOVE spicy and bet this soup is amazing. Also, I’ll totally be that way with my kids some day… If it makes you feel better, my husband hated spicy foods until he got to college… Now he asks waiters to “make me cry” when waiters ask him how spicy he wants his food!
Femi. O says
I’m a ramen noodles fanboy (no seriously, I go through the Asian market and try out everyone on the shelves) and this recipe totally checks off all the right buttons for me! And the spice is just right up my alley in fact me and my wife tend to overdo it, so it’s good to have a new version to try out. Thanks for sharing!
Karyl Henry says
I don’t think I’ve had Ramen noodle soup since college! I always just used the seasoning packet, but my goodness it has so much sodium and who knows what else. I love this super simple idea for delicious flavors