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 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!
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.
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
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 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 😉
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
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?
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
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
This was awesome! The guys at the firehouse loved it. Thanks
Hi Jay! Awesome!!! So happy to hear that 🙂
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?
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!