This Spicy Sriracha Ramen Noodle Soup is a bold, comforting bowl of homemade ramen made with aromatic garlic, ginger, sesame oil, and rich vegetable broth. With customizable heat, silky noodles, and fresh toppings, this easy ramen soup is perfect for quick weeknight dinners, cozy nights in, or anytime you crave a spicy, slurp-worthy meal without pork or alcohol.

Why You’ll Love This Recipe

You’ll love this recipe because it transforms simple pantry ingredients into a deeply flavorful bowl of homemade ramen in under 30 minutes. The combination of sriracha, sesame oil, garlic, and ginger creates a warming, spicy broth that feels restaurant-worthy yet approachable. It’s customizable, budget-friendly, vegetarian-friendly, and perfect for spice lovers who want comfort food with a kick. Plus, it’s endlessly adaptable with toppings like eggs, herbs, or vegetables.

Spicy Sriracha Ramen Noodle Soup

Spicy ramen noodle soup has become a global comfort food favorite, beloved for its bold flavors, warming heat, and satisfying slurp. This Spicy Sriracha Ramen Noodle Soup captures everything people love about ramen while keeping the recipe simple, approachable, and easy to recreate at home.

Unlike packaged ramen seasoning packets, this homemade ramen broth is built from real ingredients like fresh garlic, ginger, onion, tomato, and sesame oil. These ingredients work together to create a rich, layered flavor that tastes slow-simmered—even though it comes together quickly on the stovetop.

Sriracha is the star of this recipe, bringing a smooth, garlicky heat that can be easily adjusted to your spice preference. Whether you like a mild warmth or a fiery kick, this ramen soup adapts beautifully without overpowering the other flavors in the broth.

Sesame oil adds depth and nuttiness, giving the soup that unmistakable ramen-shop aroma. Combined with soy sauce and vegetable broth, it creates a savory base that’s deeply comforting and satisfying with every spoonful.

One of the unique features of this recipe is blending the sautéed aromatics into a smooth base. This technique intensifies flavor and creates a silky broth that coats the noodles beautifully, elevating the texture and overall eating experience.

This spicy ramen soup is perfect for busy weeknights when you want something quick yet comforting. It comes together in about 25 minutes, making it faster than takeout and far more customizable to your taste and dietary needs.

Because it’s made with vegetable broth and contains no pork or alcohol, this recipe fits a wide range of lifestyles and preferences. It’s vegetarian-friendly and can easily be adapted with added protein like eggs, tofu, or chicken if desired.

Fresh toppings like scallions and cilantro add brightness and balance to the heat, while optional poached eggs provide richness and protein. Each bowl can be personalized, making this recipe ideal for families or gatherings where everyone likes their ramen a little differently.

This soup also works beautifully year-round. It’s warming and comforting during colder months, yet light and vibrant enough to enjoy even when you’re craving something spicy and refreshing.

If you’re looking for an easy homemade ramen recipe that delivers bold flavor, customizable spice, and cozy comfort, this Spicy Sriracha Ramen Noodle Soup is a must-try addition to your recipe rotation.

Servings & Time

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

Broth Base

• 2 tablespoons sesame oil

• 2 tablespoons sriracha hot sauce (adjust to taste)

• 1 small onion, diced

• 1 small Roma tomato, diced

• 1 tablespoon fresh ginger, grated

• 5 cloves garlic, minced

• 1/2 teaspoon garlic powder

• 1/2 teaspoon celery salt

Liquids & Seasoning

• 2 cups water

• 4 cups vegetable broth

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar (optional, for tang)

Noodles & Toppings

• 3 packages ramen noodles (discard seasoning packets)

• 1/2 cup scallions, chopped

• 1/2 cup fresh cilantro, chopped

• 4 poached eggs (optional)

Instructions

1. Add sesame oil and sriracha to a large stockpot over medium heat and bring to a gentle simmer.

2. Add diced onion and tomato; cook for 4 minutes, stirring occasionally.

3. Stir in ginger, garlic, garlic powder, and celery salt; cook until fragrant, about 2 minutes.

4. Add 2 cups water, then carefully transfer mixture to a blender or food processor and blend until smooth.

5. Return blended mixture to the pot and add vegetable broth.

6. Bring to a simmer, then stir in soy sauce and rice vinegar (if using). Simmer for 8–10 minutes.

7. Taste and adjust seasoning or spice level as needed.

8. Add ramen noodles and simmer for 2–3 minutes, until noodles are tender.

9. Remove from heat, ladle into bowls, and top with scallions, cilantro, and optional poached eggs.

Tips

Ingredient Substitutions

• Use low-sodium soy sauce to control saltiness

• Swap sriracha with chili garlic sauce or sambal oelek

• Add miso paste for deeper umami

Make-Ahead

• Prepare broth ahead and store in the fridge for up to 3 days

• Cook noodles fresh before serving to avoid sogginess

Serving Variations

• Add tofu, mushrooms, or spinach for extra nutrition

• Top with soft-boiled eggs instead of poached

Avoid Mistakes

• Don’t overcook noodles—they soften quickly

• Blend hot liquids carefully to avoid spills