20-Minute Spicy Sriracha Ramen Noodle Soup

/// September 25th, 2014

An incredibly easy and delicious spicy ramen noodle soup spiked with sriracha hot sauce and ready in just 20 minutes! One of the most loved recipes on my blog and a personal favorite!ย Get ready to fall in love with this one ๐Ÿ˜‰

20-Minute Spicy Sriracha Ramen Noodle Soup Come Fall, I take comfort in fuzzy boots, soft sweaters, and GIANT bowls of spicy, slurpy soup. And although September is hardly the heart of the season, I say it’s never too early to start filling up our recipe boxes with easy, healthy, cozy soup recipes. I’ll hold off on the chili and stews for another month or soโ€ฆ but soup, we do now ๐Ÿ˜‰

I don’t think you’ll mind one bit once you take a bite of this spicy sriracha ramen noodle soup!ย 

Easy Homemade Ramen Noodle Soup ready in just 20 minutes!

This delightfully hearty soup is made with packaged ramen noodles, ย vegetable stock, fresh veggies, dried herbs, and sriracha! It’s truly incredible.ย 

For the packaged ramen noodles, you may use the easily available (and very affordable) soup kits they sell at the grocery store (just discard the seasoning!), or there are a bounty of healthier options available at health food stores. I have found ramen noodles made from millet, rice, and whole wheat flour, so keep your eyes open for fun and interesting varieties.

You may choose to top your spicy soup bowl off with cilantro, hot peppers, scallions, a soft boiled egg, or – my personal favorite – ALL OF THE ABOVE! Can I hear a heck-to-the-yum?!

Question: What are your favorite toppings when it comes to ramen? I’m open minded when it comes to this and always looking for new, creative add-ins.

The great thing about this comforting recipe is it’s SO simple to throw together – even on a night where you don’t feel like cooking. The steps are so easy! First you simmer some sesame oilย with an onion, parsley, garlic, chopped tomato, and some spices. That takes about 6 minutes. Then you’ll transfer that mix to the blender for a quick whirl – 20 seconds max – before pouring it back into the pot, adding some water and store-bought stock, and bringing to a boil. At this point you’re half way done! Woot. Lastly you’ll add a splash of sriracha, soy sauce, and vinegar (optional, but I love the slight tang), boil for another minute or so, then add your noodles. The noodles only need to cook about 2 minutes, so be sure you’ve tasted your soup and adjusted the seasoning to your taste preference before adding the noodles. Soggy noodles suck ๐Ÿ˜‰ So I’m just trying to save you from that. 20-Minute Spicy Sriracha Ramen Noodle Soup Once your soup is ready, just top it off with a little – or a lot – of whatever you like, and slurp away!!! I hope you enjoy this soup as much as we do. If you make it be sure to snap a pic and share it on instagramย (do you follow me?) using the hashtag #bakerbynature

I love seeing your photos and creations :) Also, I love you! Thank you for letting me share soup and life with you. xo 20-Minute Spicy Sriracha Ramen Noodle Soup

20-Minute Spicy Sriracha Ramen Noodle Soup

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 6 bowls

Serving Size: 1 bowl

A spicy ramen noodle soup spiked with sriracha hot sauce and ready in just 20 minutes!

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons sriracha hot sauce
  • 1 small onion, diced
  • 1 small roma tomato, diced
  • 1 tablespoon ginger, grated
  • 5 cloves garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar (optional; only if you like tang)
  • 3 packages ramen noodles
  • 1/2 cup scallions, chopped
  • 1/2 cup cilantro, chopped
  • 2 poached eggs (optional)

Instructions

  1. Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.
  2. Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
  3. Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with cilantro and eggs. Enjoy!

Notes

If you plan to make this ahead of time, I advise making the broth and noodles separately. Drain the noodles and pat them dry, then stir them in right before re-heating and serving. This will help avoid the noodles becoming soggy and soaking up all of the broth.

http://bakerbynature.com/20-minute-spicy-sriracha-ramen-noodle-soup/

20-minute spicy sriracha ramen noodle soup We plow through Sriracha and always order it from this seller on Amazon Prime. 3 bottles for 10 bucks! A spicy little steal if you ask me ๐Ÿ˜‰

Next give this 20-minute Spicy Sriracha Shrimp and Zucchini Lo Mein a try!

20-Minute Spicy Sriracha Shrimp and Zucchini Lo Mein ย Or, if you have a little more time to spare, try this 30-minute Sriracha Chicken and Broccoli Lo mein!

30-Minute Sriracha Chicken and Broccoli Lo Mein *There are affiliate links in this post



98 thoughts on “20-Minute Spicy Sriracha Ramen Noodle Soup

    1. Michele

      I made this earlier this week. I did 3 cups veggie broth and 1 cup beef broth. I added cabbage and shiitake mushrooms. Next time I may do pork dumplings instead of ramen or add bbq pork slices. Just needed to make it a little more hearty for us. It really was fantastic!

      Reply
      1. ANGEL OPINIANO

        Along with discarding the seasoning packet, it is also recommended to wash the noodles with warm water first and discard it, to remove the waxy substance on the noodles that they put on it to prevent from sticking together. I also recommend to buy your noodles that comes in separate batches and does not come with the seasoning. You can buy them at any oriental stores.

        Reply
  1. Gail

    Noodles noodles noodles….breakfast, lunch, dinner. Can’t decide for which I’ll try these! How did you make that PERFECT egg!?

    Reply
  2. StephG

    This looks good – but I can’t see where the vegetable broth is added …is it first with the sesame oil or added at the end? Tks!

    Reply
  3. Rachel

    I must have read the directions wrong. I doubled the recipe, which gave me 16 cups of liquid for 4 packs of ramen. There was way too much broth. It looked nothing like your beautiful picture. Is this correct… 8 cups of broth for the original recipe, which would serve 2 people? Thanks!

    Reply
    1. bakerbynature Post author

      Hi Rachel. Oh boy. How did it end up turning out? I just double checked and it’s 4 cups broth (one 32 oz container) and 2 cups water. I would say this should serve 4 folks, or 2 with leftovers.

      Reply
      1. KatieNell

        According to the ingredients, it’s 2 cups water and 4 cups broth, however in the directions it has you add 2 cups water, puree, then add 4 cups broth and 2 MORE cups. This makes too much broth. How would you suggest reworking it? I’m trying it right now with the 2 cups added before pureeing, then just adding broth, no more water, afterwards.

        Reply
    2. Michelle

      I made the recipe in the normal proportions and it also didn’t come out like the picture – like she said, though, it is super brothy. I think next time I might scale back the broth and add a can of crushed tomatoes to make it a little heartier (and quicker without dicing the tomato… lazy me :). I love this flavor profile, though, and maybe next time I’ll be brave enough to try poaching an egg!

      Reply
      1. bakerbynature Post author

        Hi Michelle. This is definitely a brothy soup :) You can always add more noodles if you prefer a less broth/more noodle situation. Please let me know how the crushed tomato addition goes, and if you need any help poaching the egg :) xo

        Reply
    1. Yvonne

      Actually if you figure this is 3 servings (1 package of ramen is usually one serving) this is 585 calories according to My Fitness Pal recipe calculator (without the egg)

      Reply
  4. Mary

    Why wouldn’t you just use rice noodles? Ramen noodles have about 20 ingredients, and none of them are good. Rice noodles would work exactly the same and only have 2 ingredients.

    Reply
    1. bakerbynature Post author

      Hi Mary. This ramen noodle soup, which is why I used ramen noodles. If you prefer rice noodles, feel free to sub them in, just adjust the cook time as they may take a little longer.

      Reply
  5. Tanya

    i made this today…cut the receipe in half and added tofu and shiitakes. I also didn’t blend first ingredients. Just chopped them all supper small. Topped with green onion, soft boiled egg and green onions and a tad more siracha. My new favorite!!!! Way tasty!!

    Reply
  6. mila furman

    OH my this looks incredible!!! I make something tots similar to this, except with WAY more cilantro…and I used to do a fried egg on top!!!! But I think I just may do your gorg poached egg instead!!! Beautiful blog! So glad I have found you!!! Pinned and followed :) Have a great weekend!

    Reply
  7. Caiti

    So delicious and good when you’re congested!! I added shrimp for my husband and we enjoyed it immensely. Definitely going in the recipe files!

    Reply
  8. Eu I

    I just stumbled upon your blog and found this gem. Ramen, cilantro and sriracha? Sounds perfect to me! I love the visual of the egg but since I don’t eat soft or runny eggs I’m going to have to omit it. I’m definitely making it this week with maybe some protein & greens to make it a full meal but have a question … What’s the significance of blending the mixture and how will it affect the taste if I skip that step?

    Reply
    1. Daphne

      I don’t like runny eggs either. I like a sliced, hard boiled egg in my ramen. Add at the end and cook just long enough to get hot. Or mix up one egg as if for scrambling. Then slowly drizzle it into the boiling broth – comes out like Egg Flower soup. I also add peas for more protein. If you use frozen, soak them a few minutes in hot tap water. Be sure to drain. This gets rid of the frost taste, plumps up the peas, and warms them up so they don’t cool down the soup when you add them.

      Reply
  9. Yvonne

    Made this for dinner tonight. Added a handful of flat leaf parsley in with the tomatoes and onion. This is nice and spicy. When we have a cold coming on here we usually get some Pho soup but I think this will replace that.

    Reply
  10. Lacey Bean

    How do the noodles hold up as leftovers? I know the ramen noodles tend to soak up all the liquid if it sits for awhile… wondering about making this for work lunches!

    Reply
    1. bakerbynature Post author

      Hi Lacey. One idea is to pack the broth and noodles in separate containers, then combine right before re-heating. This will keep the noodles from getting soggy and absorbing the broth.

      Reply
  11. Magdalena

    I made it and I love it. But where is the parsley from the beginning of the post? Not in the ingredients list. Do we need parsley with onion?

    Reply
  12. Nicole

    Quick question…in the blog, you said to simmer the onions, garlic and tomato in the sesame oil and add the siracha after you blend it and add the water and stock, but in the recipe it says to simmer the onion and othe vegetables in the siracha AND sesame oil…which way is best?

    Reply
  13. K Elizabeth

    Hi! This looks great! I am wondering if I would be able to make the broth part ahead of time, so I can reheat it in individual servings for lunch over the week. Do you think the broth mixture would hold up?

    Reply
    1. K Elizabeth

      Follow up! I made the broth and saved half of it in the fridge for the next day. It is just as good reheated. I put it back in a pot on the stove and once it came to a simmer, made my noodles.

      Reply
  14. Hena

    Loving the idea of this for dinner tonight!!
    Got a question though- Is sesame oil essential to the dish, or could I use olive oil or canola oil that I already have on hand?

    Reply
    1. bakerbynature Post author

      Hi Hena. I find the sesame oil really adds a great Asian flavor to the overall dish. That said, canola oil could definitely be subbed in if you don’t mind loosing that toasted sesame flavor ๐Ÿ˜‰ Please let me know how it comes out! xo

      Reply
  15. Sarah

    Hi!

    This recipe looks amazing, but I’m having trouble viewing it. The spot where the ingredients are is blank and the process might be missing steps? Please help!

    Thanks,
    Sarah

    Reply
    1. bakerbynature Post author

      Hi Sarah. I just viewed the post and the recipe box is showing up correctly; ingredient list at the top and method below. Can you try viewing the page from another browser? It may be an internet issue. Please let me know if you still cannot access the recipe (it is at the very bottom of the post).

      Reply
  16. Carli

    Made this for dinner tonight and it was AH-MAZING! I even successfully poached my first eggs ever to top it – the yolk added a delicious richness. Keeping this in the regular rotation for sure.

    Reply
  17. Leigh

    I have made this about 5 times now, and every time I make it my husband asks for it again the next morning for breakfast (with a fried egg of course). Love it. Such great flavor and balance. Thanks for sharing!

    Reply
  18. Denise

    This is terrific!! My husband, 11 year old son, and I loved it. My 15 year old daughter liked the noodles only. She doesn’t eat the broth. I used chicken broth and topped it with the poached egg, jalapeno slices, green onion, and cilantro. If I could have found fresh bean sprouts, I would have used those, too. A few months ago, my husband and I went to a Vietnamese restaurant specifically to try Pho. My husband said that this was MUCH better than what we had a restaurant. In fact, his exact words were “Anthony Bourdain would be proud”. This will become a staple in our house in the cold months. Thank you for the recipe.

    Reply
  19. Mamasoo

    I made this tonight after pinning awhile ago to Pinterest and it’s AMAZING! I halved the recipe and I’m sorry I did because now I don’t have any for lunch tomorrow. And the next day. And the next day. It was SO good! I’m cooking for one month from all my Pinterest pins and your recipe tonight was a hit, thank you!

    Reply
  20. Denise

    Just a few days ago I commented on this soup. I just wanted to add another thumbs up for it. I have made this soup 4 times in the past week. Once for my family. The other times, just for me. It is very quick and I can make it while I am getting the kids ready for nap. When they are down, it’s done. I love love love it. I think I have the beginning of an addiction. One thing I will say, if you are putting a poached egg in (which I HIGHLY recommend) slightly under-cook it if you want the yolk to be runny. It will continue cooking in the broth. Even if it is over-cooked, it is still delicious. Thankfully I have enough ingredients to make this again tomorrow.

    Reply
    1. bakerbynature Post author

      Hi Denise. Hehe! I loooove how much you LOVE this soup. Between you and I… I make this sometimes for lunch and dinner ๐Ÿ˜‰ So I understand your addiction completely! Thank you so much for not only making my recipe, but also for your thoughtful comment. It really means a lot to me! xo

      Reply
  21. Cynthia

    OH MY GOD! I LOVE THIS RECIPE! From now on anytime I make ramen noodles it MUST be with this recipe! My sister and I are a huge fan of Naruto and I was looking for ramen recipes and came across this one! I made this pretty much how the recipe said BUT I added the chicken flavoring that came with my ramen package! Oh boy oh Boy it is AMAZING! I’m a very picky eater and I tend to only have one serving of any kind of food but this recipe got me going for seconds even when was I full! My boyfriend and I enjoyed this dish very much! Thank you so much for your creativity! This is amazing! (I’m making this again right now as I type this- can’t wait to eat it!)

    Reply
  22. Courtney

    I made this today, I added more vegetables didn’t blend. Also instead of 2 cups of water I only did 1 cup of water, and I added a can of tomato juice. It’s delicious.

    Reply
    1. bakerbynature Post author

      Hi Courtney. Thank you for your feedback and letting us know how your adaptions came out! Substituting the tomato juice for some of the water is a great idea.

      Reply
  23. Saskia

    Thank you, this was delicious! I haphazardly added ingredients to make it for one, and still delicious! I didn’t blend the base, I liked the slightly chunkier soup. I also had a soft boiled egg as I get nervous about poaching! Oh and added fried shallots over the top. Yummm

    Reply
  24. Sarah

    My house smells amazing! I can’t have soy, or wheat so I replaced the broth is bullion cubes/water, the soy sauce with coconut amino, and the ramen with Costco’s gluten free ramen! Thanks for the great recipe!:)

    Reply
  25. Colette

    Thanks for a great recipe. Even though it is summer, I love a good soup and I’m working on ramen recipes. I incorporated a few of my current obsessions. Coconut Oil instead of sesame for one. I also used a can of fire roasted tomatoes and didn’t add as much water. I did blend the base and rinsed my blender with a little water and added it. Also, I didn’t love the texture so I strained it and made it more of a broth. Yum! At the end I added semi-hard boiled egg (I over cooked it) and avocado – my other daily obsession. The whole thing is amazing and the broth feels so versatile, I could take it several different directions for lunch variety. Thanks again!

    Reply
    1. bakerbynature Post author

      Hi Colette. So happy you enjoyed the recipe and I loved reading about your adaptions ๐Ÿ˜‰ I will have to try adding avocado next time – sounds soooo good!

      Reply
  26. Lisa

    Wow!! I just made and ate this and it was super fantastic! I did everything you said, but only had rice noodles in the house which were amazing. I had it with spinach, Chinese cabbage and spring onions. No egg as I eat plant based. I found it so spicy, and am now poached in my clothes! Ha, I LOVED it and cannot wait to make it again and again. Thank you so much for a keeper of a recipe. Very grateful to you.

    Reply
  27. Chanel

    I love this recipe!! I’m a ramen lover and one of my favorite things to do is to melt cheese into the ramen noodles and then pour the soup over it….soooo good especially to contrast the mild heat of Sriracha. Cheese, butter or even mayo—not healthy but way delicious.

    Reply
    1. bakerbynature Post author

      Hi Ashley. At this time I don’t provide nutritional information for my recipes (I am hoping to start soon though). I know there are many apps and online tools that can do this for you.

      Reply
  28. Jen

    This recipe was absolutely delicious! My husband wasn’t feeling that well and was craving a spicy soup and this definitely hit the spot! It took me a lot longer to make than the recipe says, but truthfully it was worth it and will be making it again! Yum!

    Reply
  29. L

    Not a fan of srircha. Not even spicy at all if you use a little bit. If you want spicy, use chili garlic sauce. Now that’s spicy

    Reply
  30. Stephanie

    This recipe is exactly what I’ve been searching for. I used rice noodles instead of ramen (because that’s what I had), added broccoli and an extra tomato, and used 2 1/2 cups of broth instead of 4. It wasn’t too brothy and really flavorful.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *