0 from 60 votes
Spicy Ramen Recipe
This spicy ramen soup recipe is a great option if you're looking for a weeknight dinner with an Asian flair. Delicious noodles are submerged in a spicy ramen broth and topped with a soft yolk egg.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 451 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 2 eggs
- 2 cups chicken broth see note #1
- 2 cup water
- 2 tbsp Sriracha see note #2
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 10 oz white button mushrooms sliced
- 16 oz large shrimp about 20 shrimp
- 7 oz ramen noodles
- 1/2 cup scallions chopped
- 2 tbsp sesame seeds
Instructions
- Place the eggs in a saucepan and cover them with water. Bring to boil and once the water starts boiling, turn the heat off and put the lid on the sauce pan. Let the eggs sit undisturbed for six minutes.
- After six minutes, run the eggs under cold water and peel them. Set aside.
- In a large pot, mix chicken broth, water, garlic, ginger, sriracha, sesame oil, soy sauce and rice vinegar.
- Bring it to simmer, reduce the heat and simmer for about 25 minutes.
- Add in sliced mushrooms and shrimps, cook for 2-3 minutes.
- Add in the noodles and cook for another 2-3 minutes.
- Divide the spicy ramen between four bowls, top with half an egg, sesame seeds and scallions.
Cup of Yum
Notes
- To make vegetarian ramen, use seared tofu instead of shrimp and water/vegetable stock instead of chicken stock. If making vegan spicy ramen, leave out the eggs.
- Start with 2 tablespoons sriracha, this makes the ramen noodle soup pretty spicy. However, if you would like to have it even spicier, add some more sriracha right before serving.
- If you like greens, add 2 cups of spinach or a few bok choys to the soup with the mushrooms.
- If you're going to have leftovers, make the noodles separately according to the instructions on the package and divide it between four bowls. Then fill the bowls with the soup base, shrimp and mushrooms.
- Store the leftovers in airtight container (separate containers for the noodles and the broth) and refrigerate for up to 2 days.
Nutrition Information
Calories
451kcal
(23%)
Carbohydrates
37g
(12%)
Protein
36g
(72%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Cholesterol
368mg
(123%)
Sodium
3040mg
(127%)
Potassium
611mg
(17%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
243IU
(5%)
Vitamin C
22mg
(24%)
Calcium
253mg
(25%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 451
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 36g | 72% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 368mg | 123% |
| Sodium | 3040mg | 127% |
| Potassium | 611mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 22mg | 24% |
| Calcium | 253mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.