Spicy Ramen
This spicy ramen soup recipe is a great option if you're looking for a weeknight dinner with an Asian flair. Delicious noodles are submerged in a spicy ramen broth and topped with a soft yolk egg.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs
- 2 cups chicken broth (see note #1)
- 2 cup water
- 2 tbsp sriracha (see note #2)
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (minced)
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 10 oz white button mushrooms (sliced)
- 16 oz large shrimp (about 20 shrimp)
- 7 oz ramen noodles
- 1/2 cup scallions (chopped)
- 2 tbsp sesame seeds
Instructions
- 1
Place the eggs in a saucepan and cover them with water. Bring to boil and once the water starts boiling, turn the heat off and put the lid on the sauce pan. Let the eggs sit undisturbed for six minutes.
- 2
After six minutes, run the eggs under cold water and peel them. Set aside.
- 3
In a large pot, mix chicken broth, water, garlic, ginger, sriracha, sesame oil, soy sauce and rice vinegar.
- 4
Bring it to simmer, reduce the heat and simmer for about 25 minutes.
- 5
Add in sliced mushrooms and shrimps, cook for 2-3 minutes.
- 6
Add in the noodles and cook for another 2-3 minutes.
- 7
Divide the spicy ramen between four bowls, top with half an egg, sesame seeds and scallions.