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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!
The broth is the bomb!
Hey Steph! So happy to hear it 🙂
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.
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 🙂
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.
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!
I can’t wait to try this! I’m going to try it with soba noodles..and of course that poached egg!
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 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
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.
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)