Spicy Ramen, Make it in 15 Minute, Hot and Flavourful, Soft-boiled eggs, and more!

This spicy ramen comes together quickly, with a soy-ginger broth that is both hot and flavorful.

It’s a wonderful and budget-friendly meal when topped with soft-boiled eggs, green onions, nori, chicken, pork, or tofu.

Use regular ramen noodles or gluten-free ramen noodles — talk about a ramen upgrade!

Why Is This Recipe So Delicious?

This hot ramen hack has all of the flavors of restaurant-style ramen, but it’s made at home! This Japanese comfort cuisine has a rich broth, jammy soft-boiled eggs, with spicy and umami ingredients.

Even better, the noodles are from 25-packs of ramen, making this a low-cost and easy-to-repeat meal!

For an authentic taste, this dish combines traditional Asian ingredients such as miso paste, nori, sambal oelek, and togarashi.

Despite their opulence, most of these components can be found at your local grocery store, ordered online, or even made at home.

Add shredded chicken, pork, or even tofu to your spicy ramen, or switch to gluten-free noodles instead of traditional ramen. It’s simple to tweak this hack to suit your preferences and dietary requirements.

What You’ll Need

Cook your eggs right now, or prepare them ahead of time and keep them refrigerated until needed. (For some pointers on how to create flawless soft-boiled eggs, see the notes.)

In a saucepan, combine broth, ginger, garlic, miso, sambal oelek, soy sauce, sesame oil, and vinegar. Bring everything to a boil, then reduce to low heat and allow it to simmer.

Simmer for 10 minutes, then remove the ginger and garlic pieces with a spoon.

Cook, stirring occasionally until the dry noodles are tender. Toss the noodles evenly between two bowls with tongs. Cover with broth and garnish with half eggs, scallions, togarashi (black sesame seeds), and nori.

Ramen broth is a broth that is used to make ramen noodles.

Chef’s Advice

Cook for 6-7 minutes in boiling water to get ideal soft-boiled eggs. If you have an Instant Pot, cook for 1 minute at low pressure before quick-releasing the pressure.

Cook for 7-9 minutes at 300°F in an air fryer. Immediately after frying the eggs in any of the three techniques, place them in a dish of icy water.

Use vegetable broth, skip the eggs, and add tofu if preferred for vegan ramen.

What Are All These Ingredients, Anyway?

Miso paste is a Japanese spice that has been used for centuries. It’s produced using fermented soybeans, salt, and a mold called kji, which is used to make soy sauce, sake, and other dishes. It has a savory flavor that is often referred to as “umami” in Japanese cuisine.

Sambal oelek is an Indonesian chili sauce or paste that often includes ginger, rice vinegar, garlic, and lime juice, among other ingredients. It gives your ramen the perfect kick and is easy to find in supermarkets or prepare at home.

Nori, which translates to “sea vegetable” in Japanese, is a type of edible seaweed. It is most commonly marketed as sheets. You’ve probably had nori before if you’re a sushi aficionado.

Shichimi togarashi is a seven-spice seasoning mix that includes red chili peppers, Japanese peppers, orange peel, sesame seeds, ginger, nori, and other seeds.

If you can’t find any, you can substitute black sesame seeds, though shichimi togarashi is readily available online for a reasonable price.

With chopsticks and a drink of sake, spicy ramen in a bowl

Spicy Ramen in 15 Minutes

Ingredients

• 4 cups chicken or vegetable broth
• 1 cup water or an additional cup of broth
• 1 1″ knob ginger cut into 4 slices
• 2 cloves of garlic peeled and smashed
• 1 tablespoon miso paste
• 1 tablespoon sambal oelek
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons rice wine vinegar dash
• 2 blocks of ramen or servings of fresh ramen

Toppings

• 2 soft-boiled eggs, sliced in half
• scallions, thinly sliced
• black sesame seeds or togarashi
• 1/2 piece nori, thinly sliced
• optional: shredded or diced chicken or pork
• cubed tofu

Instructions

• Cook your eggs right now, or prepare them ahead of time and keep them refrigerated until needed. (For more information, see the notes.)
• In a saucepan, combine the broth, ginger, garlic, miso, sambal oelek, soy sauce, sesame oil, and vinegar. Bring the water to a boil. Reduce the heat to low and cook for 10 minutes. Remove the ginger and garlic slices using a spoon.
• Cook until the dry noodles are tender. Divide the noodles between two dishes evenly. Cover with broth and garnish with half eggs, scallions, togarashi (black sesame seeds), and nori.

Notes

To create flawless soft-boiled eggs, follow these steps: In a pot of boiling water, cook for 6-7 minutes. If you have an Instant Pot, cook for 1 minute at low pressure before quick-releasing the pressure. Cook for 7-9 minutes at 300°F in an air fryer. Immediately after frying the eggs in any of the three techniques, place them in a dish of icy water.

Use veggie broth instead of chicken broth, omit the eggs, and add tofu if desired.

Information on Nutrition

Calories: 194 kcal, Carbohydrates: 12 g, Protein: 11 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 174 mg, Sodium: 3302 mg, Potassium: 142 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 1271 IU, Vitamin C: 1 mg, Calcium: 30 mg, Iron: 2 mg,

The total number of servings shown is an estimate. The number of servings will be determined by the size of your selected portions.

The nutritional values given are for one serving of the ingredients specified only and do not include any optional additives. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh and divide the finished recipe’s weight.