Spicy Ramen Noodles

Spicy Ramen Noodles is a Japanese recipe that both warms and comforts at the same time. The deep broth with the meat, soft boiled eggs, veg and ramen noodles makes this an all round dish. Served as a main dish it will satisfy the hungriest of people. I especially make this dish when I have leftovers as they all go in.

Whenever I need something comforting with a bit of fire and flavour, Spicy Ramen Noodles are the first thing that come to mind. This is one of those dishes that feels like a warm hug in a bowl, yet still manages to wake up your taste buds with every spoonful. In my kitchen, Spicy Ramen Noodles are a go-to meal when the weather turns chilly or when I simply want something deeply satisfying without spending hours cooking.

What I love most about Spicy Ramen Noodles is the way they build flavour layer by layer. It all starts gently, with oil warming in the pan and the promise of something good to come. Then the real magic begins as the meat hits the heat. Whether you lean towards pork or chicken, those small chunks cook quickly and soak up flavour beautifully. That first sizzle is always a good sign, filling the kitchen with the kind of aroma that makes everyone wander in asking what’s for dinner.

Once the meat is set aside, the vegetables take centre stage. Shiitake mushrooms are a firm favourite of mine for Spicy Ramen Noodles, thanks to their deep, earthy flavour and soft, satisfying texture. Sweet shallots, garlic, and freshly grated ginger follow, creating a fragrant base that feels both warming and inviting. These ingredients work together effortlessly, forming the backbone of the dish without overpowering it.

The true personality of Spicy Ramen Noodles comes from the seasoning. White miso paste brings a gentle savoury richness, while rice vinegar adds just enough sharpness to lift the broth. Light soy sauce ties everything together with a balanced saltiness, and hot chilli oil delivers that essential kick of heat. I like my Spicy Ramen Noodles to live up to their name, but the beauty of this dish is how easily the spice level can be adjusted to suit everyone at the table.

As the broth is added and gently simmered, the dish starts to feel almost magical. The flavours deepen and mellow, turning simple ingredients into something that tastes far more complex than it really is. This is always the moment I pause, take a quick taste, and smile, because it’s when Spicy Ramen Noodles truly come into their own.

The ramen noodles themselves are what make this dish so wonderfully filling. Slipping them into the bubbling broth and watching them soften is strangely satisfying. They soak up all that spicy, savoury goodness while keeping just enough bite to hold their own in the bowl. At this stage, Spicy Ramen Noodles start to feel like a complete, comforting meal rather than just a soup.

No bowl of Spicy Ramen Noodles feels finished without a perfectly soft-boiled egg. That slightly set white and rich, creamy yolk add a luxurious touch that balances the heat beautifully. Sweetcorn brings little bursts of sweetness, while the cooked meat returned to the pan ensures every mouthful is hearty and full of flavour.

Serving Spicy Ramen Noodles is part of the pleasure. Warming the bowls makes a real difference, and a scattering of finely sliced scallions adds freshness and colour. I always like to offer extra chilli oil at the table, letting everyone tailor their bowl exactly how they like it.

For me, Spicy Ramen Noodles are more than just dinner. They’re comforting, bold, and endlessly enjoyable, the kind of dish you savour slowly, spoonful by spoonful. It’s proper home cooking at its best, full of flavour, warmth, and a little bit of fire.

Spicy Ramen Noodles

Spicy Ramen Noodles are a comforting yet bold dish that brings together rich broth, warming spices, and satisfying noodles in one generous bowl. Layers of savoury flavour from miso, garlic, ginger, and chilli oil are balanced with tender meat, soft mushrooms, and a perfectly soft-boiled egg. It’s the kind of easy, homely meal that feels both indulgent and nourishing, perfect for warming up and slowing down.

4.71 from 133 votes

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Course: Main Dish

Cuisine: Japanese

Keyword: Eggs, Left Overs, Noodles, Soup, Spice, Spicy Ramen Noodles, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 People

Calories: 1127kcal

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Ingredients

 

MetricImperial

• ▢ 4 large eggs free range soft boiled.
• ▢ 12 oz pork or chicken cuts into small chunks
• ▢ 24 oz dry ramen noodles
• ▢ 5 cloves garlic peel/mince
• ▢ 2 1/2 tbsp light soy sauce low sodium
• ▢ 10 oz shitake mushrooms slice thinly
• ▢ 10 oz shallots sliced
• ▢ 2 ½ tbsp rice vinegar
• ▢ 1 ½ tbsp hot chilli oil
• ▢ 12 oz sweetcorn fresh/frozen/tinned
• ▢ 4 tbsp miso paste white
• ▢ 1 tbsp ginger peel/grated
• ▢ 100 oz chicken broth or vegetable
• ▢ 6 large scallions peel/slice
• ▢ 3 tbsp vegetable oil

Instructions

• Place a large pan over a medium heat and add a little oil.
  3 tbsp vegetable oil
• While the oil is heating up, chop the meat into small chunks.
  12 oz pork
• Add the pork, chicken or ham to the pot and cook for 5 minutes until cook through.
  12 oz pork
• Remove the meat from the pan and put to one side for now.
• Add a little more oil to the pan if needed and add the sliced mushrooms. Cook for a further 5 minutes until lovely and soft.
  10 oz shitake mushrooms
• Add the garlic, ginger and shallots and cook for a few minutes to soften,
  5 cloves garlic, 1 tbsp ginger, 10 oz shallots
• Add the miso paste, rice vinegar, chilli oil and soy sauce and stir well to combine.
  2 ½ tbsp rice vinegar, 1 ½ tbsp hot chilli oil, 4 tbsp miso paste, 2 1/2 tbsp light soy sauce
• Add the broth and increase the temperature until it boils. Immediately reduce the heat to a simmer for 20 minutes stirring occasionally.
  100 oz chicken broth
• After 20 minutes, increase the heat again to a boil and add the ramen noodles. Cook the noodles according to the instructions but usually 3 – 5 minutes. They should be al dente.
  24 oz dry ramen noodles
• Time to get the eggs going. Add pan of water over a high heat and bring to the boil. When boiling gently place the eggs into the water and leave for 6 minutes. After 6 minutes remove the eggs from the boiling water and plunge straight into a bowl full of ice water to stop the cooking. Carefully peel the shell off and slice the eggs in half when ready to serve.
  4 large eggs
• Back to the ramen. Add the meat back to the pan together with the sweetcorn and stir making sure everything is hot.
  12 oz sweetcorn
• Serve the ramen in warmed bowls with the soft-boiled egg sliced in two. Garnish with finely sliced scallions and serve with the chilli oil for those who like it a little hotter.
  6 large scallions

Nutrition

Calories: 1127kcal | Carbohydrates: 174g | Protein: 60g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 261mg | Sodium: 5381mg | Potassium: 1692mg | Fiber: 8g | Sugar: 17g | Vitamin A: 906IU | Vitamin C: 19mg | Calcium: 205mg | Iron: 10mg