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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!
This makes enough for two people comfortably! 6 small bowls
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!)
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.
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
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
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.
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 🙂
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 😉
Thanks so much for this great idea–will be making this with chicken bone broth for an even healthier soup!
the sriracha soup was amazing!!! thanks so much for sharing it!!!!