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Spicy ramen in a bowl

15 Minute Spicy Ramen

This easy hack for 25¢ ramen packages is the perfect Japanese comfort food.
Course Main Course
Cuisine Japanese
Keyword cheap, easy to make, under 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 194kcal
Cost $3


  • 4 cups 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 soy sauce
  • 2 teaspoons sesame oil
  • 1 dash rice wine vinegar
  • 2 blocks dried ramen or 2 servings fresh ramen


  • 2 soft-boiled eggs halved
  • scallions thinly sliced
  • black sesame seeds or togarashi
  • half sheet of nori thinly sliced
  • shredded or chopped chicken or pork, or cubes tofu; optional


  • Cook your eggs now, or make them ahead of time and refrigerate until ready to use. (See notes.)
  • Combine broth, ginger, garlic, miso, sambal oelek, soy sauce, sesame oil, and vinegar in a saucepan. Bring everything to a boil. Reduce heat to let simmer and cook 10 minutes. Spoon out the ginger and garlic slices.
  • Add dried noodles and cook until soft. Divide noodles evenly between two bowls. Cover with broth and top with halved eggs, scallions, black sesame seeds or togarashi, and nori.


  • To make perfect soft-boiled eggs: Cook for 6-7 minutes in boiling water. If you have an Instant Pot, cook 1 minute at low pressure, then immediately do a quick release. With an air fryer, cook for 7-9 minutes at 300º. With all three methods, make sure you place the eggs in a bowl of ice water immediately after cooking.
  • Vegan: Use vegetable broth, leave out eggs, and add tofu, if desired.


Calories: 194kcal | Carbohydrates: 12g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 3302mg | Potassium: 142mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1271IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg | Net Carbs: 11g