As the weather cools down, our cravings for warm and comforting bowls of goodness only intensify. And what better way to satisfy that craving than with a steaming hot bowl of spicy ramen noodle soup? Whether you’re in the mood for something light and refreshing or rich and indulgent, these 18 spicy ramen recipes are sure to hit the spot.
From classic miso and tonkotsu variations to more adventurous takes on Sichuan- and Thai-inspired flavors, this roundup has got you covered. Get ready to spice up your mealtime with bold and aromatic broths, savory meats and seafood, and a variety of textures and flavors that will leave you wanting more.
In this article, we’ll be exploring the many wonders of spicy ramen noodle soup, from comforting classics to innovative twists on traditional recipes. So grab a spoon, get cozy, and let’s dive in!
Miso Ramen with Spicy Garlic Tare
Experience the bold flavors of Japan with this comforting bowl of Miso Ramen, elevated by a spicy kick from the Garlic Tare.
Ingredients:
– 1 package ramen noodles
– 2 cups chicken broth
– 2 tablespoons miso paste
– 1 tablespoon soy sauce
– 1 tablespoon sake (or substitute with dry white wine)
– 1 teaspoon sesame oil
– 2 cloves garlic, minced
– 1/4 cup sliced green onions for garnish
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, combine chicken broth, miso paste, soy sauce, sake (or substitute), and sesame oil. Whisk until smooth.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and add cooked ramen noodles. Toss to coat.
5. Meanwhile, mix minced garlic with 1 tablespoon of vegetable oil in a small pan. Cook over medium heat until fragrant and slightly caramelized (about 2-3 minutes).
6. Combine the Garlic Tare with the Miso Ramen by pouring it into the pot with the noodles. Toss to coat.
7. Serve hot, garnished with green onions.
Cooking Time: 20 minutes
Tonkotsu Ramen with Chili Oil
Get ready to slurp down a rich and creamy bowl of Japanese comfort food with this simple recipe for Tonkotsu Ramen with Chili Oil. This popular ramen variation from Fukuoka, Japan is known for its pork bone broth and spicy kick.
Ingredients:
– 1 pound pork bones (you can use store-bought or homemade)
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 2 tablespoons sake (Japanese rice wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1/4 cup chili oil (homemade or store-bought)
– 1 package ramen noodles
– Sliced pork, boiled egg, green onions, and pickled ginger for toppings
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pork bones for 30 minutes.
2. In a large pot, combine chicken broth, soy sauce, sake, mirin, sesame oil, garlic, and roasted pork bones. Bring to a boil, then reduce heat and simmer for 4 hours.
3. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
4. Cook ramen noodles according to package instructions. Drain and set aside.
5. Add chili oil to the hot broth and stir well.
6. Assemble bowls with noodles, pork slices, boiled egg, green onions, and pickled ginger.
Cooking Time: 4 hours (broth) + 10 minutes (noodles)
Kimchi Ramen Soup with Pork Belly
This spicy and savory soup combines the bold flavors of kimchi with the comforting warmth of ramen noodles, all wrapped up with tender pork belly. Perfect for a cozy night in!
Ingredients:
– 1 tablespoon vegetable oil
– 1 pound pork belly, sliced into thin strips
– 2 cups kimchi, chopped
– 4 cups chicken broth
– 1/2 cup water
– 2 tablespoons soy sauce
– 2 teaspoons grated ginger
– 1 teaspoon garlic, minced
– 8 ounces ramen noodles
– Salt and black pepper, to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the pork belly and cook until browned, about 3-4 minutes.
2. Add the kimchi, chicken broth, water, soy sauce, ginger, and garlic to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
3. Cook the ramen noodles according to package instructions. Drain and set aside.
4. Stir in the cooked pork belly and season with salt and black pepper to taste.
5. Serve the soup hot, topped with noodles and scallions (if desired).
Cooking Time: 30-40 minutes
Sichuan-Style Spicy Beef Ramen
This recipe combines the bold flavors of Sichuan cuisine with the comfort of a warm, spicy beef ramen bowl. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 tablespoons soy sauce
– 2 tablespoons Shaoxing wine (or dry sherry)
– 2 tablespoons cornstarch
– 2 teaspoons Sichuan peppercorns, toasted and ground
– 1 teaspoon sesame oil
– 4 cups chicken broth
– 2 cups ramen noodles
– 1/4 cup scallions, thinly sliced
– 1/4 cup bean sprouts
– 1/4 cup Sichuan chili flakes (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Add the beef and toss to coat.
2. Heat sesame oil in a large skillet or wok over high heat. Cook the beef for 3-4 minutes, until browned. Remove from heat and set aside.
3. In the same pan, add chicken broth and bring to a boil. Cook noodles according to package instructions.
4. Add scallions, bean sprouts, and chili flakes (if using) to the noodles. Stir-fry for 1-2 minutes.
5. Add the cooked beef back into the pan and stir-fry for an additional minute.
Cooking Time: 15-20 minutes
Thai-Inspired Coconut Curry Ramen
Elevate your ramen game with this creamy and aromatic Thai-inspired twist! This recipe combines the rich flavors of coconut curry with the comfort of a warm bowl of noodles.
Ingredients:
– 1 package ramen noodles
– 2 cups vegetable broth
– 1/4 cup coconut milk
– 2 tablespoons Thai red curry paste
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/2 teaspoon sesame oil
– Salt and pepper, to taste
– Sliced scallions and bean sprouts for garnish (optional)
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large saucepan, combine vegetable broth, coconut milk, Thai red curry paste, soy sauce, grated ginger, and sesame oil. Whisk until smooth.
3. Bring the mixture to a simmer over medium heat. Reduce heat to low and let cook for 5 minutes.
4. Add cooked ramen noodles to the curry sauce and stir until coated.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with sliced scallions and bean sprouts if desired.
Cooking Time: 15-20 minutes
Spicy Tan Tan Ramen with Ground Pork
This recipe combines the rich flavors of Japanese tonkotsu ramen with the spicy kick of Szechuan peppercorns, creating a unique and delicious dish. With ground pork adding depth to the broth, this Spicy Tan Tan Ramen is sure to become a new favorite.
Ingredients:
– 1 package of ramen noodles
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound ground pork
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Cook ramen noodles according to package instructions. Set aside.
2. In a large pot or wok, heat the vegetable oil over medium-high heat. Add onion and garlic and cook until softened, about 3 minutes.
3. Add ground pork and cook until browned, breaking up with spoon as needed.
4. Pour in chicken broth, water, soy sauce, Szechuan peppercorns, and sesame oil. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the broth has thickened slightly.
5. Add cooked noodles to the pot and toss to combine with the spicy pork broth.
6. Season with salt and pepper to taste. Garnish with thinly sliced scallions if desired.
Cooking Time: 20-25 minutes
Vegetarian Spicy Mushroom Ramen
Elevate your ramen game with this flavorful and spicy vegetarian option, packed with savory mushrooms and a rich broth.
Ingredients:
– 1 package of ramen noodles
– 2 cups of vegetable broth
– 1 tablespoon of sesame oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 8 oz of cremini mushrooms, sliced
– 1 teaspoon of grated ginger
– 1/4 teaspoon of red pepper flakes
– 1/4 cup of soy sauce
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the mushrooms, ginger, and red pepper flakes. Cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. Pour in the vegetable broth and bring the mixture to a simmer. Stir in soy sauce.
5. Combine the cooked noodles with the mushroom broth. Season with salt and pepper to taste.
6. Garnish with chopped green onions and sesame seeds, if desired.
Cooking Time: 20-25 minutes
Hot and Sour Shrimp Ramen Soup
This spicy and savory soup combines the flavors of Japan with the boldness of China, making it a unique and exciting meal option.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– 8 oz ramen noodles
– Salt and black pepper, to taste
– Green onions, thinly sliced (for garnish)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.
2. Remove shrimp from pot and set aside. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add broth, water, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Bring to a boil, then reduce heat to medium-low.
4. Simmer soup for 10 minutes. Cook ramen noodles according to package instructions.
5. Add cooked shrimp back into the pot and stir in noodles. Season with salt and black pepper to taste.
6. Serve hot, garnished with green onions.
Cooking Time: 20-25 minutes
Spicy Chicken Ramen with Soft-Boiled Egg
This spicy chicken ramen is a flavorful and satisfying twist on the classic Japanese noodle dish. The addition of soft-boiled eggs adds creamy richness to each bite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 2 tablespoons soy sauce
– 2 tablespoons gochujang (Korean chili paste)
– 1 tablespoon vegetable oil
– 4 cups ramen noodles
– 2 soft-boiled eggs
– Scallions, thinly sliced (optional)
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot or wok, heat the oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the chicken broth, soy sauce, and gochujang to the pot. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until the liquid has reduced slightly.
4. Cook the eggs by placing them in a single layer in a saucepan, covering with cold water, and bringing to a boil. Remove from heat and let sit for 6-7 minutes before rinsing with cold water.
5. Combine the cooked noodles, chicken mixture, and soft-boiled eggs in a bowl. Garnish with scallions if desired.
Cooking Time: 20-25 minutes
Mapo Tofu Ramen with Szechuan Peppercorns
This recipe combines the rich flavors of mapo tofu with the spicy kick of Szechuan peppercorns, all wrapped up in a steaming hot bowl of ramen noodles. Perfect for a chilly night or a pick-me-up any time of year.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup Szechuan peppercorns, toasted and crushed
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 2 tablespoons cornstarch
– 2 cups chicken or vegetable broth
– 1 tablespoon sesame oil
– 8 oz ramen noodles
– Green onions, bean sprouts, and/or pickled ginger for garnish
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Set aside.
3. In a large skillet or wok, heat oil over medium-high. Add tofu and cook until golden, about 5 minutes.
4. Add garlic, ginger, and Szechuan peppercorns to the skillet. Cook for 1 minute.
5. Pour in broth and soy sauce mixture. Bring to a simmer.
6. Stir in sesame oil. Taste and adjust seasoning as needed.
7. Divide noodles among bowls. Ladle hot soup over noodles. Garnish with desired toppings.
Cooking Time: 20-25 minutes
Fiery Mala Ramen with Napa Cabbage
Experience the bold flavors of Szechuan cuisine with this spicy and savory ramen dish, featuring crispy Napa cabbage and a rich mala broth.
Ingredients:
– 1 package ramen noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon Szechuan peppercorns, toasted
– 1/4 cup chili bean paste (doubanjiang)
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 cup chopped scallions, for garnish
– 1 head Napa cabbage, thinly sliced
– Salt and pepper, to taste
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add toasted Szechuan peppercorns, chili bean paste, chicken broth, water, soy sauce, and rice vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add cooked noodles to the pot and stir to combine.
5. In a separate pan, heat oil over high heat. Add Napa cabbage; cook until crispy, about 2-3 minutes. Season with salt and pepper to taste.
6. Serve ramen hot, topped with crispy Napa cabbage and scallions.
Cooking Time: 25 minutes
Buldak Ramen with Cheese and Scallions
Transform your ramen game with this bold and creamy twist, combining the spicy kick of buldak (Korean chili flakes) with melted cheese and crunchy scallions.
Ingredients:
– 1 package ramen noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground beef (or substitute with tofu or tempeh for a vegan option)
– 1 teaspoon buldak (Korean chili flakes) or gochugaru
– 2 cups chicken broth
– 1 cup water
– 1/2 cup grated cheddar cheese (or other melting cheese of your choice)
– 1/4 cup chopped scallions, for garnish
– Salt and black pepper, to taste
Instructions:
1. Cook ramen noodles according to package instructions.
2. In a large pot or wok, heat oil over medium-high heat. Add onion and garlic; cook until onion is translucent.
3. Add ground beef (or substitute) and cook until browned, breaking it up with a spoon as needed.
4. Stir in buldak (Korean chili flakes) for 1 minute.
5. Pour in chicken broth and water. Bring to a boil, then reduce heat and simmer for 5 minutes.
6. Add cooked noodles and stir to combine. Top with grated cheese and chopped scallions.
7. Serve immediately, garnished with additional scallions if desired.
Cooking Time: 15-20 minutes
Spicy Seafood Ramen with Mussels and Clams
Elevate your ramen game with this spicy seafood fusion featuring mussels and clams.
Ingredients:
– 1 package of ramen noodles
– 2 cups of chicken broth
– 1 tablespoon of vegetable oil
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 pound of mussels, scrubbed and debearded
– 1/2 pound of clams, scrubbed and rinsed
– 1 teaspoon of grated ginger
– 1/4 teaspoon of red pepper flakes
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the mussels and clams; cook for 3-4 minutes or until the shells open.
4. Add the chicken broth, ginger, and red pepper flakes. Bring to a simmer.
5. Add the cooked noodles to the pot; stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with chopped scallions (if using).
8. Serve immediately.
Cooking Time: 15-20 minutes
Lemongrass Ginger Ramen with Chili Crisp
This fragrant and spicy ramen is a twist on the classic Japanese noodle soup, featuring the bright flavors of lemongrass and ginger. The addition of chili crisp adds a delightful crunch and kick.
Ingredients:
– 1 package of ramen noodles
– 2 cups of chicken or vegetable broth
– 2 stalks of lemongrass, bruised
– 2 inches of fresh ginger, peeled and sliced
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– 1/4 cup of chili crisp (store-bought or homemade)
– Scallions, thinly sliced, for garnish
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, combine broth, lemongrass, and ginger. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until flavors have melded together.
3. Add soy sauce and sesame oil to the broth. Stir to combine.
4. Divide cooked noodles among bowls. Ladle hot broth over noodles.
5. Top each bowl with chili crisp and garnish with scallions.
Cooking Time: 20-25 minutes
Vegan Spicy Peanut Ramen with Tofu
Warm up to the bold flavors of this vegan ramen dish, packed with spicy peanut sauce, tender tofu, and springy noodles.
Ingredients:
– 1 package vegan ramen noodles
– 1 block extra-firm tofu, drained and cubed
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon gochujang (Korean chili paste)
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– 2 cups vegetable broth
– Salt and black pepper, to taste
– Scallions, thinly sliced, for garnish
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat 2 tablespoons of peanut butter over medium heat until smooth and fragrant.
3. Add cubed tofu and cook until golden brown, about 5 minutes.
4. In a separate pot, combine vegetable broth, soy sauce, rice vinegar, gochujang, ginger, and red pepper flakes. Bring to a simmer.
5. Combine cooked noodles, peanut butter mixture, and spicy broth. Stir until well combined.
6. Season with salt and black pepper to taste.
7. Garnish with thinly sliced scallions and serve immediately.
Cooking Time: 20-25 minutes
Jalapeño Lime Ramen with Grilled Corn
A twist on traditional ramen, this recipe combines the spicy kick of jalapeños with the brightness of lime and the sweetness of grilled corn.
Ingredients:
– 1 package ramen noodles
– 2 cups vegetable broth
– 1/4 cup sliced jalapeños
– 2 tablespoons freshly squeezed lime juice
– 1 ear of corn, husked and silked
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: green onions, cilantro, or pickled ginger for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Brush corn with olive oil and season with salt and pepper. Grill for 10-12 minutes, turning frequently, until slightly charred.
3. Cook ramen noodles according to package instructions. Drain and set aside.
4. In a large pot, combine vegetable broth and sliced jalapeños. Bring to a simmer over medium heat.
5. Stir in lime juice and cook for an additional 2-3 minutes.
6. Add cooked ramen noodles to the pot and toss to combine.
7. Slice grilled corn into wedges and serve on top of ramen.
Cooking Time: 20-25 minutes
Gochujang Spicy Ramen with Fried Egg
Gochujang adds a depth of spicy flavor to this ramen dish, paired with the richness of a fried egg. This quick and easy recipe is perfect for a satisfying meal.
Ingredients:
– 1 package of ramen noodles
– 2 cups of chicken or vegetable broth
– 2 tbsp of Gochujang (Korean chili paste)
– 1 tsp of soy sauce
– 1 tsp of sesame oil
– 1/4 cup of sliced green onions for garnish
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, combine broth, Gochujang, soy sauce, and sesame oil. Bring to a simmer over medium heat.
3. Crack the egg into the pot and cook until the whites are set and yolks are still runny.
4. Add the cooked noodles to the pot and stir well.
5. Season with salt and pepper to taste.
6. Garnish with sliced green onions.
Cooking Time: 15-20 minutes
Spicy Duck Ramen with Star Anise Broth
This recipe combines the rich flavors of duck confit, spicy Szechuan peppercorns, and the warmth of star anise to create a bold and aromatic ramen. Perfect for a chilly evening or as a unique twist on traditional Japanese noodle soups.
Ingredients:
– 1 lb duck confit (homemade or store-bought)
– 2 cups chicken broth
– 1 cup water
– 4 slices of ginger, thinly sliced
– 3 whole star anise pods
– 2 tsp Szechuan peppercorns, toasted and crushed
– 1/4 cup soy sauce
– 2 tbsp sesame oil
– 1 package ramen noodles
– Scallions, chopped (optional)
Instructions:
1. In a large pot, combine chicken broth, water, ginger, and star anise pods. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
3. Add duck confit, soy sauce, and sesame oil to the broth. Simmer for 10-15 minutes or until heated through.
4. Cook ramen noodles according to package instructions. Drain and set aside.
5. To assemble the bowls, place cooked noodles in the bottom, then ladle the spicy duck broth over the top. Garnish with chopped scallions, if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to spice up your meal routine with these 18 mouth-watering ramen noodle soup recipes, perfect for every season. From classic tonkotsu and miso bowls to bold and spicy Sichuan-inspired dishes, there’s something for everyone. Try Miso Ramen with Spicy Garlic Tare, Tonkotsu Ramen with Chili Oil, or Kimchi Ramen Soup with Pork Belly. Or, opt for international twists like Thai-Inspired Coconut Curry Ramen, Vegetarian Spicy Mushroom Ramen, and many more. Whether you’re in the mood for something comforting and warm or bold and adventurous, these spicy ramen recipes are sure to hit the spot.
