Name: 15 Minute Spicy Ramen Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 4 cups low-sodium chicken broth (or vegetable broth); 1 cup water (or 1 additional cup broth); 1 1-inch-long piece fresh ginger (cut into 4 slices); 2 cloves garlic (peeled, smashed); 1 tablespoon miso paste; 1 tablespoon sambal oelek; 2 tablespoons low-sodium soy sauce; 2 teaspoons sesame oil; 1 dash rice wine vinegar; 2 blocks dried ramen noodles (or 2 servings fresh ramen noodles); 2 large soft-boiled eggs (halved); Thinly sliced scallions; Black sesame seeds (or shichimi togarashi); ½ sheet nori (thinly sliced); Chopped chicken (or shredded chicken, optional)

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Introduction

This 15 Minute Spicy Ramen is a quick and flavorful noodle soup perfect for busy weeknights. It combines a savory miso-spiked broth with tender noodles and spicy sambal oelek for a comforting meal in no time.

A bowl filled with light brown broth as the base, topped with thin, curly, pale yellow noodles sitting in the middle. On one side, there are five thick white slices of grilled chicken breast with dark grill marks, sprinkled with black sesame seeds and small green herb leaves. On the opposite side, there are two halved soft-boiled eggs with bright orange yolks and pale white edges, each topped with a few black sesame seeds. Next to the eggs, there is a small pile of dark green seaweed strips. The bowl is white and sits on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups low-sodium chicken broth (or vegetable broth)
1 cup water (or 1 additional cup broth)
1 1-inch-long piece fresh ginger (cut into 4 slices)
2 cloves garlic (peeled, smashed)
1 tablespoon miso paste
1 tablespoon sambal oelek
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1 dash rice wine vinegar
2 blocks dried ramen noodles (or 2 servings fresh ramen noodles)
2 large soft-boiled eggs (halved)
Thinly sliced scallions
Black sesame seeds (or shichimi togarashi)
½ sheet nori (thinly sliced)
Chopped chicken (or shredded chicken, optional)

Instructions

Step 1: Place a large saucepan on the stovetop over high heat. Add the chicken broth, water, sliced ginger, smashed garlic, miso paste, sambal oelek, soy sauce, sesame oil, and rice wine vinegar. Stir well to incorporate all ingredients, then bring the mixture to a boil.
Step 2: Once the broth reaches a rolling boil, reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally. After simmering, use a slotted spoon to remove the ginger and garlic pieces from the broth.
Step 3: Add the dried ramen noodles to the simmering broth. Cook until the noodles are soft and tender, following package instructions if needed.
Step 4: When the noodles are cooked, use a slotted spoon to transfer them evenly into serving bowls.
Step 5: Pour the hot broth over the noodles, dividing it evenly between the bowls.
Step 6: Top each bowl with halves of soft-boiled eggs, sliced scallions, black sesame seeds, nori, and optional chopped chicken. Serve immediately for the best flavor and texture.

Tips & Variations

For a vegetarian version, use vegetable broth and omit the chicken or replace it with tofu.
Adjust the spiciness by adding more or less sambal oelek according to your heat preference.
Soft-boil eggs by cooking them in boiling water for exactly 6 minutes, then cooling in ice water for easy peeling.
Try adding other toppings like corn, bamboo shoots, or mushrooms for extra texture and flavor.

Storage

Store any leftover ramen broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth on the stovetop until hot, then add the noodles just before serving to prevent them from becoming mushy. Soft-boiled eggs are best eaten fresh but can be refrigerated for up to 24 hours.

How to Serve

Two white bowls filled with ramen noodles in a light brown broth sit on a white marbled surface. Each bowl has a layer of curly, light beige noodles submerged in the broth. On top, there are three slices of grilled chicken breast with light brown char marks, placed on one side. Adjacent to the chicken, two halved soft-boiled eggs display bright orange yolks with black sesame seeds sprinkled on top. Dark green seaweed strips are arranged neatly beside the eggs. Green onion slices are scattered over the noodles and chicken, adding a fresh touch. A striped cloth is partially visible under one bowl, and two clear glasses filled with a light yellow drink sit nearby with a pair of wooden chopsticks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant ramen noodles instead of dried ramen?

Yes, instant ramen noodles can be used as a quick substitute. Just reduce the cooking time according to the package instructions to avoid overcooking.

How do I make soft-boiled eggs perfectly every time?

Bring water to a boil, gently add eggs, and cook for exactly 6 minutes. Then transfer eggs to an ice bath immediately to stop cooking and make peeling easier.