Search
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 used gluten free ramen noodles from natural grocers. My family of course whined when they saw this and they absolutely lost their minds when I threw the season packs away! However, I followed your recipe and added some extra different veggies and they loved it! I have been trying to make healthier versions of their favorite foods and it has been a on going battle, but your spicy ramen noodles was a VICTORY!!! Thank you so much.
Love the ramen. Quick question though. If adding chicken at which point do you recommended and how should it be cooked?
Thanks!
I wanted to make a special dinner for my boyfriend who LOVES Romen. This recipe was fantastic. I used Kimchi paste instead of Siracha and it worked out really well. Garnishing with roasted cashews, lime and cilantro really finished off. I will definitely be making this again.
I am so so happy I came across this recipe! Thank you so much! I don’t love the taste of sriracha but had all of the ingredients for this and really wanted a spicy noodle soup. I had my husband try the broth and his immediate reaction was that it tastes just like his favorite spicy soup from our local Thai restaurant. He tried to guess the ingredients and could not. We were both super impressed with this recipe and will definitely be making it again. We added cubed tofu and sliced mushrooms to it and will try some bok choy next time.
This is the best vegetarian ramen I’ve ever had. We make it all the time. Thanks so much for the recipe!
Found this recipe about two weeks ago and have made this twice since! I love spice so I used chili garlic sauce instead of siracha and left out the soy sauce completely. I got the broth to look like picture by straining the broth after putting it in the blender. (Don’t have a food processor.) This is my favorite soup now that I have gone vegetarian!
Absolutely love this recipe! I have made it a lot….now double it and save 1/2 the broth. I add frozen Asian veggies, or any other frozen veggies, fresh purple cabbage and cilantro. Thank you!
WOW! I made this last night for the whole family and we couldn’t get over how flavorful it is!!! I threw some shrimp into the broth after letting it simmer. Other than that, I followed the recipe to a T! We had an extensive topping bar with shredded carrot, bean sprouts, baby corn, water chestnuts, cilantro, green onion, jalapenos, and all the sauces: soy sauce, sweet chili sauce, chili paste, and siracha. So much fun to have a customizable and delicious meal! Thank you for this recipe that will now be a regular in our household!
When my son was still living at home (19 years ago), he introduced this late night treat (or lunch), RAMEN Noodles and beating a raw egg into the hot Ramen and topping with grated Parmesan Cheese and lots of ground pepper. Most of the liquid had been drained but the noodles were still moist. I still on occasion have this treat because of the nostaligia…and I love it too!
This was fabulous – thanks for posting! I was jonesin for some spicy ramen, and wanted to get some veggies in too. I was skeptical about a whole tomato, but this balanced really nicely. This beats the soup out of any ramen takeout in Chicago. Bring on the fall weather, happy to have this one in my back pocket!