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September 25, 2014

20-Minute Spicy Sriracha Ramen Noodle Soup (Video)

If you love spicy ramen, you have to try this easy 20-Minute Spicy Sriracha Ramen Noodle Soup! It’s super easy and so delicious. Serve piping hot, with fresh scallions, cilantro, and a poached egg.

20-Minute Spicy Sriracha Ramen Noodle Soup

Spicy Ramen Noodles

It’s finally Fall! And that means you can find me taking 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 so… but soup season? It starts NOW!

And we’re kicking off the season with this homemade ramen noodle soup! It’s ready in just 20 minutes. And it’s flavored with spicy sriracha sauce! It’s a insanely flavorful and a million times better than instant ramen noodles. Sure to become a hit with your family and friends!!!

Easy Homemade Ramen Noodle Soup ready in just 20 minutes!

Ramen Noodle Soup

This delightfully hearty noodle soup is made with dried ramen noodles, vegetable stock (but vegetable broth or even chicken broth could be subbed here), fresh veggies, dried herbs, and sriracha! It’s truly incredible. 

For the packaged ramen noodles, you can use fresh ramen or the instant ramen noodle packs they sell at most grocery stores. Just be sure to discard the seasoning packet! We’re making our own seasoning and it’s so much better. Trust me!

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!

  1. Heat sesame oil, then add in onion, parsley, garlic, chopped tomato, and spices. Cook until softened and fragrant.
  2. Transfer ingredients to a blender for a quick whirl. Then scrape the mixture back into the pot and add some cold water and store-bought stock. Bring to a simmer over medium heat.
  3. Add in a splash of sriracha hot sauce, soy sauce, and rice vinegar (optional, but I love the slight tang) and boil for a few more minutes. Finally, add in your ramen noodles and stir to combine. The noodles only need to cook for 2 to 3 minutes! So be sure to taste the broth BEFORE adding them in so you can adjusted the seasoning if need be. Soggy really noodles suck, so I’m just trying to save you from that.
  4. Remove pan from heat at once! Then divide the soup among bowls and top with green onion, cilantro, shredded carrots, beans sprouts, and/or a soft boiled egg.

When it comes to ramen topping, the options are really endless! So top it with whatever sounds good to you!!!

20-Minute Spicy Sriracha Ramen Noodle Soup

This spicy sriracha ramen noodle soup is truly best eaten right away! So I don’t suggest making a double batch unless you’re serving a crowd. That said, you could make the broth ahead of time and then heat up potions of the broth as needed. The broth will keep, stored in an airtight container, and in the fridge, for up to a week. I also think it’ll freeze fine for 2 months!

More Sriracha Recipes:

  • 20-Minute Skinny Sriracha Shrimp and Broccoli
  • Sweet and Spicy Sriracha Baked Chicken Wings
  • Healthy 30 Minute Sriracha Teriyaki Meatball Bowls

More Ramen Recipes:

  • Blackened Chicken Ramen Noodle Soup
  • 20-Minute Sriracha Shrimp Ramen
  • Steak and Asparagus Teriyaki Ramen
Easy Homemade Ramen Noodle Soup ready in just 20 minutes!

9 votes

Print

20-Minute Spicy Sriracha Ramen Noodle Soup (Video)

Prep 10 mins

Cook 10 mins

Total 20 mins

Author Ashley Manila

Yield 4 bowls

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
  • 2 cups water
  • 4 cups vegetable broth
  • 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
  • 4 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 seasonings as needed.
  3. Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Remove pan from heat, ladle soup into bowls, and top with scallions, cilantro, and eggs (if using). 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.

Courses Dinner

Cuisine Asian

Nutrition Facts

Serving Size 1 bowl

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Filed Under: Dinner, Savory, Soup

Reader Interactions

Comments

  1. Laura (Blogging Over Thyme) says

    September 25, 2014 at 12:50 pm

    Oh lord, I totally need this in my life.

    Reply
    • Michele says

      February 11, 2015 at 10:31 pm

      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
    • i_heart_cake says

      October 5, 2015 at 5:51 pm

      Do you discard the seasoning packet from the Ramen Noodles?

      Reply
      • Nick says

        January 19, 2016 at 12:42 am

        Yes, definitely

        Reply
      • ANGEL OPINIANO says

        January 19, 2016 at 11:23 pm

        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
    • Lizzie says

      July 24, 2016 at 6:08 pm

      Please don’t use the Lord’s name in vain

      Reply
      • Ali says

        July 29, 2016 at 3:33 pm

        Overreact much?

        Reply
      • Stufish says

        May 14, 2018 at 9:13 pm

        Oh god. Ur not the boss of me. And he never complains when I say oh god. At least I have never heard him say so…

        Reply
    • Mia says

      September 17, 2017 at 11:08 pm

      Adding 2 cups of water was such a bad idea; it completely deluded the flavor of the ingredients and made it bland and tasteless. So upset.

      Reply
      • Mia says

        September 17, 2017 at 11:25 pm

        Okay update this is delicious! I misjudged but with the noodles and garnish it’s divine!

        Reply
    • bill says

      April 9, 2018 at 3:24 pm

      i have 3 solo wins

      Reply
      • alan says

        November 27, 2018 at 6:44 am

        hell yeah bill me too

        Reply
    • Jason says

      July 21, 2018 at 12:46 pm

      It was my first Raman noodle experience
      And it was Delicious!!! Now I understand
      Why on American TV shows they talk about
      Having Raman noodles at College!
      Quick,Easy,Tasty and Filling !!! Perfect for
      a Cold winters evening down south in Australia

      Reply
  2. Bianca @ Confessions of a Chocoholic says

    September 25, 2014 at 1:50 pm

    I love ramen during the colder months too, and I’ll be happy to try this homemade spicy version!

    Reply
  3. ahu @ ahueats says

    September 25, 2014 at 3:52 pm

    Wow – this is the most beautiful ramen soup I’ve ever seen and most perfect poached egg! Bravo!

    Reply
  4. Jenny @ BAKE says

    September 26, 2014 at 3:14 pm

    I absolutely love ramen at this time of year! your bowl looks totally moreish and I love that photo of the yolk oozing out!

    Reply
  5. Joanne says

    September 29, 2014 at 12:45 am

    Can I tell you how much I have been INHALING soup lately?! I’m ready for it. Bring on the sriracha sauce!

    Reply
  6. Alice @ Hip Foodie Mom says

    October 2, 2014 at 2:42 pm

    oh my gawd, LOVE this so much!!! Pinning and making this soon! love that you tossed the ramen powder pack. . don’t need that junk!!

    Reply
  7. Gail says

    October 9, 2014 at 2:58 pm

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

    Reply
    • bakerbynature says

      October 9, 2014 at 3:30 pm

      Hi Gail! Noodles for ALL meals 😉 I simply poached the egg in a little water (with a splash of vinegar).

      Reply
      • Jason says

        March 18, 2018 at 10:33 am

        Is it possible to use chicken stock instead of veggie stock or will it be to strong

        Reply
  8. Tammy says

    October 20, 2014 at 6:57 pm

    I am in LOVE…….YYYYUUUUMMMM!!!!!!!

    Reply
    • bakerbynature says

      October 20, 2014 at 7:03 pm

      Thank you, Tammy! This is one of my favorite soups!

      Reply
  9. StephG says

    November 9, 2014 at 1:05 pm

    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
    • bakerbynature says

      November 9, 2014 at 4:07 pm

      Hi Steph. It’s in the second part of the instructions. It says add the broth with the remaining two cups of water.

      Reply
  10. Rachel says

    November 17, 2014 at 1:02 am

    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
    • bakerbynature says

      November 17, 2014 at 1:24 am

      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
      • KatieNell says

        November 21, 2014 at 2:39 am

        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
        • bakerbynature says

          November 21, 2014 at 2:45 am

          Hi Katie. It is a very brothy soup. But you add the water before blending, then add the broth once it’s been added back to the pot. Does that help? I hope so 🙂

          Reply
    • Michelle says

      February 11, 2015 at 5:27 am

      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
      • bakerbynature says

        February 11, 2015 at 2:43 pm

        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
  11. Danielle says

    December 4, 2014 at 2:00 pm

    Would this be classified as a healthy meal? If so could we possibly get a calorie count? (:

    Reply
    • Yvonne says

      December 19, 2014 at 1:32 am

      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
  12. Mary says

    December 5, 2014 at 5:20 pm

    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
    • bakerbynature says

      December 5, 2014 at 5:39 pm

      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
  13. Tanya says

    December 9, 2014 at 6:16 pm

    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
    • bakerbynature says

      December 9, 2014 at 7:05 pm

      Ooooh that way sounds awesome, Tanya! So happy you enjoyed it 🙂 xo

      Reply
  14. mila furman says

    December 12, 2014 at 8:39 pm

    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
    • bakerbynature says

      December 12, 2014 at 8:44 pm

      Hi Mila! Happy Friday and thanks for your sweet words. You’ve gotta try the poached egg – SO good. Have a wonderful weekend 🙂

      Reply
  15. Shannon says

    December 16, 2014 at 4:56 am

    I can’t wait to try this! I’m going to try it with soba noodles..and of course that poached egg!

    Reply
  16. Caiti says

    December 17, 2014 at 1:18 am

    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
    • bakerbynature says

      December 17, 2014 at 1:57 am

      Hi Caiti! I am definitely going to try it with shrimp next time – sounds delicious!

      Reply
  17. Eu I says

    December 18, 2014 at 12:04 am

    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
    • bakerbynature says

      December 18, 2014 at 1:16 am

      Hi Eu. If you choose not to blend the soup base it will just be chunkier. Enjoy!

      Reply
    • Daphne says

      January 23, 2016 at 12:31 pm

      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
  18. Yvonne says

    December 19, 2014 at 2:22 am

    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
    • bakerbynature says

      December 19, 2014 at 3:38 am

      Glad you enjoyed it 🙂

      Reply
  19. Lacey Bean says

    January 2, 2015 at 1:20 pm

    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
    • bakerbynature says

      January 2, 2015 at 2:17 pm

      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
  20. Steph G. says

    January 3, 2015 at 7:22 pm

    The broth is the bomb!

    Reply
    • bakerbynature says

      January 3, 2015 at 9:25 pm

      Hey Steph! So happy to hear it 🙂

      Reply
  21. Mikenzi@FLS says

    January 7, 2015 at 9:49 pm

    Hi Ashley!

    This is an absolutely fantastic soup idea! We enjoyed your recipe so much that we featured you on our National Soup Month Blog!

    http://blog.finelinesettings.com/blog/start-2015-with-a-big-bowl-of-national-soup-month

    Your work is fantastic and we can’t wait to see what else you come up with!

    All the best to you and we hope your 2015 is a great one!

    Reply
  22. Magdalena says

    January 10, 2015 at 1:38 am

    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
  23. Jay says

    January 11, 2015 at 10:52 pm

    This was awesome! The guys at the firehouse loved it. Thanks

    Reply
    • bakerbynature says

      January 12, 2015 at 4:02 pm

      Hi Jay! Awesome!!! So happy to hear that 🙂

      Reply
  24. Nicole says

    January 14, 2015 at 6:35 am

    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
    • bakerbynature says

      January 14, 2015 at 3:10 pm

      Hi Nicole. I would follow exactly what is written in the recipe box 🙂 I will fix the blog part now. xo

      Reply
  25. K Elizabeth says

    January 14, 2015 at 8:01 pm

    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
    • K Elizabeth says

      January 20, 2015 at 4:30 pm

      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
      • bakerbynature says

        January 20, 2015 at 4:47 pm

        Hi K! You’re so awesome for reporting back 🙂 I’m so happy to hear it worked out you for! Also, now we know this can work as a “make-ahead” meal. xoxo

        Reply
  26. Hena says

    January 23, 2015 at 8:41 pm

    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
    • bakerbynature says

      January 23, 2015 at 9:08 pm

      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 😉 Please let me know how it comes out! xo

      Reply
  27. Nathalie says

    January 24, 2015 at 5:13 am

    Made your soup tonight and it came out perfect! Loooooved it! Will make it again. Thanks for sharing!

    Reply
    • bakerbynature says

      January 24, 2015 at 2:09 pm

      Hi Nathalie! So happy to hear it! It’s snowing like crazy here today and I think I may make a batch myself 😉

      Reply
  28. Sarah says

    January 31, 2015 at 7:52 pm

    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
    • bakerbynature says

      January 31, 2015 at 8:05 pm

      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
  29. Carli says

    February 3, 2015 at 1:03 am

    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
  30. Leigh says

    February 6, 2015 at 7:21 pm

    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
  31. marianne says

    February 8, 2015 at 2:53 am

    the sriracha soup was amazing!!! thanks so much for sharing it!!!!

    Reply
  32. Laura says

    February 8, 2015 at 8:30 pm

    Thanks so much for this great idea–will be making this with chicken bone broth for an even healthier soup!

    Reply
  33. Iva says

    February 8, 2015 at 11:53 pm

    I have ramen noodles with the bouillon powder packets, does the recipe call to add all 3 of those as well? Thanks.

    Reply
    • bakerbynature says

      February 9, 2015 at 12:36 am

      Hi Iva. No; the recipe contains no processed powder packets. There is plenty of flavor in the broth 😉

      Reply
  34. Adel says

    February 20, 2015 at 6:46 pm

    Our family is a fan of noodles soup. This looks very delicious and I can’t wait to try this.

    Reply
    • bakerbynature says

      February 20, 2015 at 7:29 pm

      Hi Adei! I hope you enjoy it as much as we do 🙂

      Reply
  35. Denise says

    March 1, 2015 at 7:20 pm

    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
  36. Mamasoo says

    March 3, 2015 at 2:34 am

    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
    • bakerbynature says

      March 4, 2015 at 2:39 am

      Hi Mamasoo – that’s awesome! I’m so happy you made this and enjoyed it as much as I do 🙂 Happy ramen eating! xo

      Reply
  37. Denise says

    March 6, 2015 at 6:29 pm

    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
    • bakerbynature says

      March 6, 2015 at 8:31 pm

      Hi Denise. Hehe! I loooove how much you LOVE this soup. Between you and I… I make this sometimes for lunch and dinner 😉 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
  38. Karen D., El Cajon, CA says

    March 15, 2015 at 10:27 pm

    Why are there only two eggs in the recipe but it makes six bowls worth?

    Reply
    • bakerbynature says

      March 15, 2015 at 10:41 pm

      Hi Karen, You can make as many eggs as you want 🙂 I just recommend starting with two in case not everyone wants poached eggs.

      Reply
  39. Cynthia says

    May 8, 2015 at 6:12 pm

    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
  40. Whitney says

    May 19, 2015 at 3:14 am

    This makes enough for two people comfortably! 6 small bowls

    Reply
  41. Courtney says

    June 2, 2015 at 6:24 pm

    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
    • bakerbynature says

      June 3, 2015 at 12:07 pm

      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
  42. Saskia says

    June 20, 2015 at 6:04 am

    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
    • bakerbynature says

      June 21, 2015 at 1:04 pm

      Hi Saskia! So happy to hear you enjoyed the soup 🙂 It’s one of my favorite recipes. Your additions sound delicious!

      Reply
  43. Sarah says

    June 22, 2015 at 9:32 pm

    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
  44. Jessica says

    June 26, 2015 at 9:21 pm

    Would this work with a hand blender as well?

    Reply
    • bakerbynature says

      June 26, 2015 at 10:09 pm

      Totally! And many readers have informed me they left the blending step out all together and still really enjoyed it 😉

      Reply
  45. Colette says

    July 13, 2015 at 5:34 pm

    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
    • bakerbynature says

      July 13, 2015 at 7:48 pm

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

      Reply
  46. Lisa says

    August 10, 2015 at 5:21 pm

    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
  47. i_heart_cake says

    October 5, 2015 at 5:51 pm

    Do you add the flavor packet from the Ramen Noodles, or discard it?

    Reply
    • bakerbynature says

      October 5, 2015 at 10:29 pm

      You discard it 🙂

      Reply
  48. Chanel says

    October 26, 2015 at 3:16 am

    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
    • bakerbynature says

      October 26, 2015 at 1:17 pm

      I’m so happy you’re a fellow ramen lover enjoying this recipe! I’ve never tried adding cheese to my ramen, but now I’m intrigued 😉

      Reply
  49. Ashley says

    December 2, 2015 at 7:30 pm

    This recipe looks amazing! What is the nutritional info such as calories per serving, carbs, fat and protein?

    Reply
    • bakerbynature says

      December 3, 2015 at 9:46 am

      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
  50. Brittni says

    January 12, 2016 at 8:36 pm

    Can we sub out the veggie broth with beef or chicken instead??

    Reply
    • bakerbynature says

      January 12, 2016 at 8:41 pm

      Hi Brittni. Yes, I think that will work just fine 🙂

      Reply
  51. Jen says

    March 12, 2016 at 1:42 am

    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
    • bakerbynature says

      March 14, 2016 at 1:28 pm

      So happy to hear it, Jen! I hope your husband is feeling much better now 😉

      Reply
  52. L says

    April 3, 2016 at 3:39 pm

    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
    • bakerbynature says

      April 3, 2016 at 3:42 pm

      Well I’m sure this recipe would be delicious with that adaption. Let us know if you give it a try!

      Reply
  53. Stephanie says

    May 19, 2016 at 12:01 am

    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
    • bakerbynature says

      May 19, 2016 at 2:52 pm

      SO happy this was a hit for you, Stephanie 🙂 Your adaptions sound delicious!

      Reply
  54. Anna says

    September 16, 2016 at 7:12 am

    I’ve loved this recipe since I first discovered it a year and a half ago! I usually make it with olive oil (as I live in Greece, where it’s much cheaper to get than sesame oil) and wheat vermicelli instead of actual Asian type noodles (though I went to the Asian market this time and got myself a pack!). I can’t be bothered to pass it through the blender, so I put in only the broth and not extra water. It’s so yummy and light, I can eat 3 bowls in one sitting! One of my favourite soups. Thank you 🙂

    Reply
  55. Duke says

    December 8, 2016 at 10:55 pm

    This is now my favorite rainy day comfort food! Hard to believe all these complex flavors come together and make a soul-satisfying bowl of goodness in such a short time. Thanks for sharing the recipe!

    Reply
  56. Caitlin Crawford says

    December 18, 2016 at 11:03 pm

    Do you think TOASTED Sesame Oil will change the flavor of the recipe in a bad way?? Or would you recommend any other oil to substitute?

    Reply
  57. Jessica Stam says

    July 13, 2017 at 12:40 am

    Great recipe! I hope you don’t mind, but I shared a link to this on my new blog. 100% gave credit where it was due. Feel free to check it out https://www.foodybeautyandbooty.com/. It just launched today

    Thanks for a great meal!

    Reply
  58. Heather says

    August 29, 2017 at 7:28 pm

    This is like the perfect Friday night treat! Love that egg!

    Reply
  59. Jocelyn (Grandbaby Cakes) says

    August 29, 2017 at 8:04 pm

    Awesome soup recipe and video!!

    Reply
  60. Megan @ MegUnprocessed says

    August 30, 2017 at 6:21 pm

    I’m all about easy and cheap!

    Reply
  61. Kelly says

    October 10, 2017 at 2:38 am

    This was fabulous – thanks for posting! I was jonesin for some spicy ramen, and wanted to get some veggies in too. I was skeptical about a whole tomato, but this balanced really nicely. This beats the soup out of any ramen takeout in Chicago. Bring on the fall weather, happy to have this one in my back pocket!

    Reply
  62. MEL THOMPSON says

    January 2, 2018 at 10:44 pm

    When my son was still living at home (19 years ago), he introduced this late night treat (or lunch), RAMEN Noodles and beating a raw egg into the hot Ramen and topping with grated Parmesan Cheese and lots of ground pepper. Most of the liquid had been drained but the noodles were still moist. I still on occasion have this treat because of the nostaligia…and I love it too!

    Reply
  63. G Lujan says

    July 7, 2018 at 2:35 pm

    WOW! I made this last night for the whole family and we couldn’t get over how flavorful it is!!! I threw some shrimp into the broth after letting it simmer. Other than that, I followed the recipe to a T! We had an extensive topping bar with shredded carrot, bean sprouts, baby corn, water chestnuts, cilantro, green onion, jalapenos, and all the sauces: soy sauce, sweet chili sauce, chili paste, and siracha. So much fun to have a customizable and delicious meal! Thank you for this recipe that will now be a regular in our household!

    Reply
  64. Deviya says

    August 11, 2018 at 6:23 pm

    Absolutely love this recipe! I have made it a lot….now double it and save 1/2 the broth. I add frozen Asian veggies, or any other frozen veggies, fresh purple cabbage and cilantro. Thank you!

    Reply
  65. Savannah says

    August 28, 2018 at 7:01 pm

    Found this recipe about two weeks ago and have made this twice since! I love spice so I used chili garlic sauce instead of siracha and left out the soy sauce completely. I got the broth to look like picture by straining the broth after putting it in the blender. (Don’t have a food processor.) This is my favorite soup now that I have gone vegetarian!

    Reply
  66. Angela says

    January 10, 2019 at 2:54 am

    This is the best vegetarian ramen I’ve ever had. We make it all the time. Thanks so much for the recipe!

    Reply
  67. Leslie Paquette says

    January 22, 2019 at 3:04 am

    I am so so happy I came across this recipe! Thank you so much! I don’t love the taste of sriracha but had all of the ingredients for this and really wanted a spicy noodle soup. I had my husband try the broth and his immediate reaction was that it tastes just like his favorite spicy soup from our local Thai restaurant. He tried to guess the ingredients and could not. We were both super impressed with this recipe and will definitely be making it again. We added cubed tofu and sliced mushrooms to it and will try some bok choy next time.

    Reply
  68. Doreen says

    February 12, 2019 at 11:04 pm

    I wanted to make a special dinner for my boyfriend who LOVES Romen. This recipe was fantastic. I used Kimchi paste instead of Siracha and it worked out really well. Garnishing with roasted cashews, lime and cilantro really finished off. I will definitely be making this again.

    Reply
  69. Nina says

    April 2, 2019 at 10:49 pm

    Love the ramen. Quick question though. If adding chicken at which point do you recommended and how should it be cooked?
    Thanks!

    Reply
  70. Stephanie says

    August 4, 2019 at 1:15 am

    I used gluten free ramen noodles from natural grocers. My family of course whined when they saw this and they absolutely lost their minds when I threw the season packs away! However, I followed your recipe and added some extra different veggies and they loved it! I have been trying to make healthier versions of their favorite foods and it has been a on going battle, but your spicy ramen noodles was a VICTORY!!! Thank you so much.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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