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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)
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!
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
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 am in LOVE…….YYYYUUUUMMMM!!!!!!!
Thank you, Tammy! This is one of my favorite soups!
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
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!!
Can I tell you how much I have been INHALING soup lately?! I’m ready for it. Bring on the sriracha sauce!
I absolutely love ramen at this time of year! your bowl looks totally moreish and I love that photo of the yolk oozing out!
Wow – this is the most beautiful ramen soup I’ve ever seen and most perfect poached egg! Bravo!
I love ramen during the colder months too, and I’ll be happy to try this homemade spicy version!
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?
Yes, definitely
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
Overreact much?
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