Description
This quick and easy spicy ramen recipe delivers restaurant-quality noodle bowls in just 20 minutes. Featuring a rich, flavorful broth with the perfect amount of heat, chewy noodles, jammy soft-boiled eggs, and fresh toppings, this homemade ramen is infinitely better than takeout and completely customizable to your taste preferences.
Ingredients
For the Broth:
- 6 cups chicken broth or vegetable broth (low-sodium preferred)
- 3 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sugar
- 1 teaspoon chili flakes (adjust to taste)
For the Ramen:
- 4 portions fresh or dried ramen noodles (about 12–16 oz)
- 4 large eggs
- 2 cups mixed vegetables (bok choy, mushrooms, spinach, corn)
- 4 green onions, sliced
- 1 sheet nori seaweed, cut into strips (optional)
- Sesame seeds for garnish
- Extra chili oil or sriracha for serving (optional)
Optional Add-Ins:
- Sliced cooked chicken breast or thigh
- Crispy pork belly
- Firm tofu, pan-fried
- Cooked shrimp
- Bean sprouts
- Bamboo shoots
Instructions
Step 1: Prepare the Soft-Boiled Eggs
Bring a medium saucepan of water to a boil. Carefully lower eggs into the boiling water using a slotted spoon. Set a timer for exactly 6-7 minutes (6 for runnier yolks, 7 for jammy yolks). While eggs cook, prepare an ice bath in a bowl. When the timer goes off, immediately transfer eggs to the ice bath and let them cool for 5 minutes. Peel carefully and set aside.
Step 2: Make the Spicy Broth
In a large pot or Dutch oven, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing for about 1 minute until fragrant but not browned. Pour in the chicken or vegetable broth and bring to a simmer. Whisk in the gochujang, soy sauce, sugar, and chili flakes until the gochujang is fully dissolved. Taste and adjust seasonings—add more gochujang for heat, soy sauce for saltiness, or sugar for balance. Let the broth simmer gently for 5 minutes to allow flavors to meld.
Step 3: Cook the Noodles
Bring the spicy broth to a rolling boil. Add your ramen noodles directly to the broth and cook according to package directions (usually 3-4 minutes for fresh noodles, 4-5 minutes for dried). Use chopsticks or a fork to gently separate the noodles as they cook. During the last minute of cooking, add your vegetables to the pot so they soften slightly but retain some crunch.
Step 4: Assemble Your Bowls
Using tongs or a spider strainer, divide the noodles and vegetables evenly among four large serving bowls. Ladle the hot, spicy broth over the noodles, making sure each bowl gets plenty of that flavorful liquid. Slice the soft-boiled eggs in half lengthwise.
Step 5: Add Toppings and Serve
Arrange the egg halves on top of each bowl, cut side up to showcase those gorgeous jammy yolks. Sprinkle generously with sliced green onions and sesame seeds. Add nori strips if using. Place any additional proteins or toppings you’ve prepared around the bowl. Serve immediately with extra chili oil or sriracha on the side for those who want extra heat. Provide chopsticks and a soup spoon for the authentic ramen-eating experience!
Notes
- Spice Level: Start with 2 tablespoons of gochujang if you’re sensitive to heat, or increase to 4 tablespoons for extra spicy ramen. You can always add more heat at the table with chili oil.
- Noodle Alternatives: If you can’t find ramen noodles, use udon, soba, or even spaghetti in a pinch (though the texture won’t be quite the same).
- Make it Vegetarian: Use vegetable broth and skip the egg, or use tofu instead for protein.
- Broth Concentration: If you prefer a more concentrated flavor, reduce the broth amount to 4-5 cups, or simmer longer to reduce.
- Fresh vs. Instant Noodles: Fresh noodles have better texture, but instant ramen works perfectly fine—just discard the seasoning packets and use this homemade broth instead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 385
- Sugar: 6g
- Sodium: 1,450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 185mg