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.

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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!!!

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!!!

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

20-Minute Spicy Sriracha Ramen Noodle Soup (Video)

Ashley Manila

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

4.93 from 14 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine Asian

Servings 4 bowls

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

 

• 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.
• Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasonings as needed.
• 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.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature