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!
Brittni says
Can we sub out the veggie broth with beef or chicken instead??
bakerbynature says
Hi Brittni. Yes, I think that will work just fine 🙂
Ashley says
This recipe looks amazing! What is the nutritional info such as calories per serving, carbs, fat and protein?
bakerbynature says
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.
Chanel says
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.
bakerbynature says
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 😉
i_heart_cake says
Do you add the flavor packet from the Ramen Noodles, or discard it?
bakerbynature says
You discard it 🙂
Lisa says
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.
Colette says
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!
bakerbynature says
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!
Jessica says
Would this work with a hand blender as well?
bakerbynature says
Totally! And many readers have informed me they left the blending step out all together and still really enjoyed it 😉
Sarah says
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!:)
Saskia says
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
bakerbynature says
Hi Saskia! So happy to hear you enjoyed the soup 🙂 It’s one of my favorite recipes. Your additions sound delicious!
Courtney says
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.
bakerbynature says
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.