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Sriracha Ramen - the best homemade ramen ever with spicy Sriracha broth and yummy toppings. So easy and takes only 15 minutes!
It’s been raining here so it’s cold and wet.
I have to fight the winter blues with lots of soupy and spicy foods such as this bowl of Sriracha Ramen.
Sriracha is one of my favorite ingredients as it jazzes everything I make into something better.
I just love the tingling heat in my palate.
I love ramen and I always have packets of instant ramen noodles in my pantry.
I know how we all feel about instant ramen; we love them but our minds are telling us that they are bad to our health.
So, I always toss away the MSG-laden seasoning packets and make my own broth, and just use the ramen noodles.
Here is what I always do: make the broth with chicken broth and then add dollops of Sriracha.
Add your favorite toppings of hard-boiled eggs with soft yolk, poached eggs, mushrooms, shrimp or chicken, and some greens, and you have a bowl of piping hot Sriracha ramen noodle soup that is so good this time of year!
For more ramen recipes, check out my kimchi ramen recipe!
Frequently Asked Questions
This recipe is only 183 calories per serving.
What To Serve With Sriracha Ramen
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sriracha Ramen
Ingredients
- 2 large eggs
- water
- 4 cups chicken broth
- 2 packs instant ramen
- 4 oz (125g) shrimp, peeled and deveined
- 4 oz (125g) white mushrooms, sliced into halves
- 2-3 tablespoons sriracha , or to taste
- 1 teaspoon sesame oil
- 2 tablespoons chopped scallion
- salt to taste
- 1 tablespoon lime juice, optional
Instructions
- Place the eggs in a pot and cover them with cold water, ensuring the water fully submerges the eggs. Bring to a boil over high heat. Once boiling, remove from heat and let sit for 6 minutes. Rinse the eggs under cold water, peel off the shells, and slice the eggs in half. Set aside.
- Heat the pot and add the chicken broth. Bring it to a boil, then add the ramen and cook according to package instructions. When the ramen is about halfway done, add the shrimp, mushrooms, Sriracha, and sesame oil. Next, add the eggs, chopped scallions, salt, and lime juice. Stir well and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have mushrooms, do t out have any suggestions on what other vegetable would go with this?
You can use any vegetables you like.
When are you adding the egg – lol – just bustin’ your chops. looks & sounds delish.
You add the cooked egg as the topping when you are ready to serve.
This was delicious! I used beef stock because it’s what I had on hand, oyster and cremini mushrooms, a splash of rice vinegar and some cilantro. Thank you
Aku rasa ini sangat cocok untuk lidah asia ^^
Why not use actual japanese ramen noodles?
You can use fresh ramen noodles. I used dried ramen because that was what I had in my kitchen that day. :)
Thanks for the recipe Rasa, this looks really yummy! :)
Thanks Julia. :)
I love sriracha so much, I am definitely making this! Thanks for the how-to on the egg, too. I’ve never done it that way.
Great, yes my favorite ramen now.