Warm, spicy, and utterly satisfying, this Sriracha Ramen Noodles Soup is a quick, weeknight-friendly meal ready in just 20 minutes.
Packed with plant-based protein from eggs or optional mushrooms and rich in fiber from fresh vegetables, it’s low in saturated fat but full of flavor.
Easy to customize, this soup is perfect for a nourishing, hassle-free lunch or dinner.
Spicy Ramen Noodles Soup
Equipment
- 1 Large Saucepan
- 1 Cutting Board
- 1 Knife
- 1 hand blender or regular blender
- Measuring Cups and Spoons
- Soup bowls for serving
Ingredients
- 2 packets 70g each ramen noodles
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 cup white spring onions chopped
- 2 –3 tbsp tomato paste or puree
- 3 –5 tbsp Sriracha sauce adjust to taste
- 1 tbsp soy sauce
- ½ tsp vinegar
- 2 –3 cups vegetable or chicken broth
For Garnish:
- Fresh coriander leaves chopped
- Few sliced Jalapeno peppers
- Green spring onions sliced
- 2 soft-boiled eggs
Instructions
- Prepare the Aromatic Base: Start by heating 1 tablespoon of sesame oil in a large saucepan over medium heat. Once the oil is hot, add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger. Stir constantly for about 1–2 minutes until the raw smell disappears and the aroma fills your kitchen. This step ensures the soup has a fragrant and flavorful foundation. Be careful not to burn the garlic, as it can turn bitter quickly.
- Sauté the Spring Onions: Add 1 cup of chopped white spring onions to the aromatic base. Cook for 2–3 minutes, stirring frequently, until the onions soften and become slightly translucent. This adds a natural sweetness and depth to the broth. Make sure the onions don’t brown; you want them tender and aromatic, not crispy.
- Incorporate Tomato Paste: Next, stir in 2–3 tablespoons of tomato paste or puree. Cook it for 2–3 minutes, stirring constantly, until the paste thickens slightly and the raw tomato taste fades. This step creates a rich, umami-filled base that gives the broth a vibrant color and body.
- Add Initial Broth for Blending: Pour in ½ cup of vegetable or chicken broth to the saucepan. Bring the mixture to a gentle boil. This small amount of liquid is perfect for blending the aromatics into a smooth, flavorful paste without losing volume.
- Blend the Base Smoothly: Remove the saucepan from heat. Using a hand blender or countertop mixer, carefully blend the broth and aromatics until smooth. If using a countertop blender, allow the mixture to cool slightly, then blend in batches to avoid splattering. Blending at this stage ensures a silky and uniform soup base.
- Combine with Remaining Broth: Return the pureed mixture to the saucepan and add the remaining 1½–2½ cups of broth. Stir gently to combine, creating a full-bodied and savory soup. Adjust the total liquid depending on how thick or thin you prefer your soup.
- Season the Soup: Add 3–5 tablespoons of Sriracha sauce, 1 tablespoon of soy sauce, and ½ teaspoon of vinegar to the broth. Stir well to combine, tasting carefully. Adjust the Sriracha depending on your preferred spice level. This combination balances heat, umami, and acidity, making the soup lively and flavorful.
- Cook the Ramen Noodles: Once the broth comes to a gentle boil, add 2 packets of ramen noodles. Stir immediately to prevent the noodles from sticking together. Let them cook for 3–5 minutes, or until tender yet firm (“al dente”). Stir occasionally to ensure even cooking and full flavor absorption.
- Final Broth Adjustment: Taste the broth and adjust seasoning if needed—add a pinch of salt, a little more soy sauce, or a splash of vinegar for brightness. This step ensures the soup has a perfectly balanced flavor before serving.
- Prepare Garnishes: While the noodles are cooking, get the garnishes ready. Slice a few Jalapeno peppers thinly, chop some fresh coriander leaves, and slice the green spring onions. If you haven’t already boiled your eggs, soft-boil 2 eggs for about 6–7 minutes, then peel and set aside.
- Serve and Garnish: Carefully ladle the hot soup into bowls, ensuring an even distribution of noodles and broth. Top each bowl with soft-boiled eggs, sliced Jalapenos, green spring onions, and a sprinkle of fresh coriander leaves. The garnishes not only add visual appeal but also enhance the flavor and texture.
- Enjoy Immediately: Serve the Sriracha Ramen Noodles Soup hot, while the noodles are firm and the broth steamy. This soup is best enjoyed immediately to experience the perfect harmony of spicy, savory, and aromatic flavors. Encourage diners to stir the garnishes into the soup for every bite.
Notes
- Customize Spice Levels: Adjust the amount of Sriracha to suit your heat preference. Start with less if you prefer a milder soup, or add more for an extra kick.
- Protein Options: Soft-boiled eggs provide a quick protein boost, but you can also add cooked chicken, shrimp, beef, or tofu for a heartier meal.
- Vegetable Variations: Boost fiber and nutrition by adding mushrooms, bok choy, spinach, carrots, or bell peppers. Add them in the last few minutes of cooking to retain crunch and color.
- Broth Tips: For a richer flavor, use homemade chicken or vegetable broth. Store-bought broths work well, too—just adjust the seasoning accordingly.
- Make-Ahead Meal: You can prep the broth and aromatics ahead of time, making it easier to assemble the soup on busy days.
Chef’s Secrets: Mastering Flavor Depth
The key to an irresistible Sriracha Ramen lies in building layers of flavor.
Start by gently cooking garlic and ginger in sesame oil until aromatic—this step releases essential oils that form a robust foundation.
Blending the tomato and aromatics creates a silky, uniform broth that absorbs noodles and toppings beautifully.
Balancing spicy, salty, and acidic elements is crucial: Sriracha provides heat, soy sauce adds umami, and vinegar brightens the soup.
Don’t rush—letting the flavors meld while simmering produces the most satisfying result.
Serving Suggestions: Delicious Meal Pairings Ideas
Serve this Sriracha Ramen Soup piping hot in deep bowls for the ultimate comfort experience.
Pair it with lightly pickled vegetables, such as cucumbers or radishes, to complement the heat.
A side of steamed dumplings or a fresh Asian salad can turn this soup into a full meal.
Garnishes like fresh coriander, green onions, and soft-boiled eggs not only enhance the presentation but also provide varied textures and flavors in each bite.
Storage Tips: Keeping Soup Fresh Longer
Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days.
For the best texture, store noodles separately from the broth—this prevents them from becoming overly soft.
Reheat gently on the stovetop, adding a splash of water or broth if the soup has thickened.
For longer storage, you can freeze the broth without noodles for up to 2 months, then cook fresh noodles when ready to serve.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and swap soft-boiled eggs for tofu or mushrooms. The flavor remains rich and satisfying.
2. How spicy is this soup?
The heat level depends on how much Sriracha you add.
Start with 3 tablespoons for a moderate spice, or increase up to 5 tablespoons for a fiery kick. Adjust gradually to taste.
3. Can I use instant ramen noodles?
Yes, but avoid using the flavor packets—they are overly salty. Cook the noodles in the broth for better flavor integration.
4. Can I prepare this soup ahead of time?
You can prepare the broth and aromatics in advance and store in the fridge for up to 2 days.
Add noodles and garnishes just before serving to maintain texture.
5. How can I make the broth more flavorful?
Simmering the garlic, ginger, and tomato paste longer before blending enhances depth.
Adding a dash of sesame oil at the end also enriches the aroma. Fresh herbs like coriander or a squeeze of lime juice can elevate the final flavor.
