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.
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!
- Heat sesame oil, then add in onion, parsley, garlic, chopped tomato, and spices. Cook until softened and fragrant.
- 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.
- 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.
- 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)
- 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)
- 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!
Laura (Blogging Over Thyme) says
Oh lord, I totally need this in my life.
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!
Do you discard the seasoning packet from the Ramen Noodles?
ANGEL OPINIANO says
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.
Please don’t use the Lord’s name in vain
feather vladmir says
for real, it’s not serious.
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…
God is just a title, not a name so you are ok
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.
Okay update this is delicious! I misjudged but with the noodles and garnish it’s divine!
i have 3 solo wins
hell yeah bill me too
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
Bianca @ Confessions of a Chocoholic says
I love ramen during the colder months too, and I’ll be happy to try this homemade spicy version!
ahu @ ahueats says
Wow – this is the most beautiful ramen soup I’ve ever seen and most perfect poached egg! Bravo!
Jenny @ BAKE says
I absolutely love ramen at this time of year! your bowl looks totally moreish and I love that photo of the yolk oozing out!
Can I tell you how much I have been INHALING soup lately?! I’m ready for it. Bring on the sriracha sauce!
Alice @ Hip Foodie Mom says
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!!
Noodles noodles noodles….breakfast, lunch, dinner. Can’t decide for which I’ll try these! How did you make that PERFECT egg!?
Hi Gail! Noodles for ALL meals 😉 I simply poached the egg in a little water (with a splash of vinegar).
Is it possible to use chicken stock instead of veggie stock or will it be to strong
I am in LOVE…….YYYYUUUUMMMM!!!!!!!
Thank you, Tammy! This is one of my favorite soups!
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!
Hi Steph. It’s in the second part of the instructions. It says add the broth with the remaining two cups of water.
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!
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.
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.
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 🙂
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!
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
Would this be classified as a healthy meal? If so could we possibly get a calorie count? (:
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)
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.
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.
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!!
Ooooh that way sounds awesome, Tanya! So happy you enjoyed it 🙂 xo
mila furman says
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!
Hi Mila! Happy Friday and thanks for your sweet words. You’ve gotta try the poached egg – SO good. Have a wonderful weekend 🙂
I can’t wait to try this! I’m going to try it with soba noodles..and of course that poached egg!
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!
Hi Caiti! I am definitely going to try it with shrimp next time – sounds delicious!
Eu I says
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?
Hi Eu. If you choose not to blend the soup base it will just be chunkier. Enjoy!
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.
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.
Glad you enjoyed it 🙂
Lacey Bean says
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!
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.
Steph G. says
The broth is the bomb!
Hey Steph! So happy to hear it 🙂
[email protected] says
This is an absolutely fantastic soup idea! We enjoyed your recipe so much that we featured you on our National Soup Month Blog!
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!
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?
This was awesome! The guys at the firehouse loved it. Thanks
Hi Jay! Awesome!!! So happy to hear that 🙂
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?
Hi Nicole. I would follow exactly what is written in the recipe box 🙂 I will fix the blog part now. xo
K Elizabeth says
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?
K Elizabeth says
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.
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
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?
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
Made your soup tonight and it came out perfect! Loooooved it! Will make it again. Thanks for sharing!
Hi Nathalie! So happy to hear it! It’s snowing like crazy here today and I think I may make a batch myself 😉
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!
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).
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.
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!
the sriracha soup was amazing!!! thanks so much for sharing it!!!!
Thanks so much for this great idea–will be making this with chicken bone broth for an even healthier soup!
I have ramen noodles with the bouillon powder packets, does the recipe call to add all 3 of those as well? Thanks.
Hi Iva. No; the recipe contains no processed powder packets. There is plenty of flavor in the broth 😉
Our family is a fan of noodles soup. This looks very delicious and I can’t wait to try this.
Hi Adei! I hope you enjoy it as much as we do 🙂
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.
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!
Hi Mamasoo – that’s awesome! I’m so happy you made this and enjoyed it as much as I do 🙂 Happy ramen eating! xo
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.
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
Karen D., El Cajon, CA says
Why are there only two eggs in the recipe but it makes six bowls worth?
Hi Karen, You can make as many eggs as you want 🙂 I just recommend starting with two in case not everyone wants poached eggs.
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!)
This makes enough for two people comfortably! 6 small bowls
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.
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.
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
Hi Saskia! So happy to hear you enjoyed the soup 🙂 It’s one of my favorite recipes. Your additions sound delicious!
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!:)
Would this work with a hand blender as well?
Totally! And many readers have informed me they left the blending step out all together and still really enjoyed it 😉
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!
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!
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.
Do you add the flavor packet from the Ramen Noodles, or discard it?
You discard it 🙂
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.
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 😉
This recipe looks amazing! What is the nutritional info such as calories per serving, carbs, fat and protein?
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.
Can we sub out the veggie broth with beef or chicken instead??
Hi Brittni. Yes, I think that will work just fine 🙂
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!
So happy to hear it, Jen! I hope your husband is feeling much better now 😉
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
Well I’m sure this recipe would be delicious with that adaption. Let us know if you give it a try!
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.
SO happy this was a hit for you, Stephanie 🙂 Your adaptions sound delicious!
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 🙂
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!
Caitlin Crawford says
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?
Jessica Stam says
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!
This is like the perfect Friday night treat! Love that egg!
Jocelyn (Grandbaby Cakes) says
Awesome soup recipe and video!!
Megan @ MegUnprocessed says
I’m all about easy and cheap!
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!
MEL THOMPSON says
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!
G Lujan says
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!
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!
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!
This is the best vegetarian ramen I’ve ever had. We make it all the time. Thanks so much for the recipe!
Leslie Paquette says
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.
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.
Love the ramen. Quick question though. If adding chicken at which point do you recommended and how should it be cooked?
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.
Still cooking but I’m the final stages. My spices garlic powder, celery salt seem to have settled on top of the broth instead of mixing in. Did anyone else have this happen?
Can I substitute gochujang for siracha?
This is amazing! I add like to mine ^_^
Owen Landrigan says
I was looking for a spicy ramen meal for me and my friend. I am 15 and he is almost 15. Neither of us are great cooks, but this was incredibly easy to make and tastes amazing! Highly recommend this recipe!!
This was the most tasty ramen I’ve ever had.
Loved this recipe so much!! Flavor was on point! Definitely a keeper!
Ashley Manila says
Yay! So happy to hear that, Kim!
Kaye Mahorney says
This was so delicious! I added mushrooms and chicken breast because my husband is very ill and needs Vitamin D and protein.