Name: Easy 7-Minute Spicy Ramen
Prep time: 1 min
Cook time: 6 min
Total time: 7 min
Yield: 2
Ingredients: 2 packs instant ramen; 1 liter water; 2 eggs; 2 green onions, chopped; 4 garlic cloves, minced; 3 tbsp olive oil; 1 tsp chili powder; 1 tsp chili flakes; 2 tbsp dark soy sauce (1 per bowl); 1 vegetable stock cube

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This is my favorite way to upgrade instant ramen when I want something quick, spicy, and ridiculously satisfying. It’s done in about 7 minutes and uses simple ingredients you most certainly already have at home. Whether it’s a late-night craving or just a lazy weeknight dinner, this bowl hits every time.

Easy Spicy Ramen Recipe

This delicious spicy ramen is surprisingly quick and perfect for weeknight dinners when you’re tired and just need something super comforting to recover from the day. After a brief simmer, the result is a punchy, spicy ramen bowl that feels cozy and comes together in just minutes with minimal ingredients.

Ingredients for Easy Spicy Ramen

Instant Ramen Noodles: The wavy texture absorbs the spicy, garlicky broth quickly and evenly. Any instant noodles work, or swap in udon, rice noodles, or fresh wheat noodles.
Eggs: Add richness and creaminess, especially when soft-boiled so the yolk melts into the broth. Fried eggs or silken tofu are great alternatives.
Green Onions: Bring freshness and mild sharpness that balance the heat and richness. Both the whites and greens add flavor at different stages.
Garlic: Builds deep, savory flavor and gives the broth warmth. Freshly minced garlic is best, but garlic paste or powder works in a pinch.
Chili Flakes: Add controlled heat and aroma. Adjust to taste, or substitute gochugaru or chili crisp for a slightly different spice profile.
Red Chili Powder: Reinforces the spice and gives the broth warmth. Cayenne can be used if needed, but start with less.
Olive Oil: Carries the garlic and chili flavors and adds richness to the broth. Avocado oil would also work beautifully here.
Vegetable Stock Cube: Gives the broth body and savory depth with minimal effort. Chicken stock cubes work just as well.
Soy Sauce: Adds saltiness and umami that makes the broth taste complete. Tamari or light soy sauce are good substitutes.
Water: Forms the base of the broth and keeps the dish light and quick. Replace part of it with broth for extra richness.
Optional Greens: Add freshness, color, and balance to the spicy broth. Bok choy, cabbage, spinach, romaine, choy sum, or bean sprouts all work beautifully and wilt quickly in the hot soup.

How to Make Easy Spicy Ramen

Step 1: Heat the olive oil in a pan over low heat. Add the chili powder, chili flakes, scallion whites, and garlic. Gently sauté for 3-4 minutes until fragrant, making sure nothing browns. Remove from heat and set aside.

Step 2: Bring the water to a boil and add the vegetable stock cube. Once dissolved, blanch the greens for 30 seconds, then remove and set aside.

Step 3: Using the same pot, add the eggs and soft-boil for 6 minutes total. Add the ramen halfway through so the noodles finish cooking at the same time (for 3-minute ramen, add them after the eggs have cooked for 3 minutes). Strain the noodles and reserve the broth. Cool, peel, and halve the eggs.

Step 4: Divide the chili-garlic oil between two bowls. Add 1 tbsp dark soy sauce to each, then pour over 2 cups of hot broth per bowl. Add the noodles and top with blanched greens, soft-boiled egg halves, and sliced green onions.

Substitute Instant Ramen with Fresh or Frozen Noodles

Fresh ramen, udon, or rice noodles work beautifully because this broth is built separately and doesn’t rely on the seasoning packet. Fresh noodles give a slightly chewier, more “restaurant-style” texture. Frozen noodles work just as well: Cook them directly from frozen according to package instructions.
What changes: Cooking time varies slightly, but the broth and assembly stay exactly the same.

Tips for Making Korean-Inspired Spicy Instant Ramen

Tip 1: Keep the heat low for the chili-garlic oil:Low heat is key. You want to gently bloom the garlic and spices without browning them, which would make the broth bitter instead of aromatic.
Tip 2: Reserve the broth before draining: It sounds obvious, but I once forgot to reserve my broth. This broth is the backbone of the dish, so always strain the noodles into a bowl or measuring cup, not the sink.
Tip 3: Use frozen homemade broth or miso paste for a big upgrade: If you make fresh chicken, vegetable, or dashi broth, replace part (or all) of the water with it for deeper flavor. A spoonful of white or red miso stirred in at the end adds instant umami, just don’t boil it to preserve flavor!

Make-Ahead Instructions

This dish is best assembled fresh, but you can prep components up to 3 days ahead. The chili-garlic oil can be made in advance and stored in the fridge, where the flavors deepen overnight. Greens can be washed and chopped ahead of time, and eggs can be soft-boiled and refrigerated.
Because the broth absorbs flavor as it rests, reheating everything together often tastes even more cohesive the next day.

Storing Leftovers

Store leftover broth, noodles, and toppings separately in airtight containers for up to 2 days. Keeping them apart prevents the noodles from over-softening and soaking up too much liquid.

Freezing Instructions

The chili-garlic oil and broth freeze very well for up to 2 months. Freeze in small portions so you can build a bowl whenever the craving hits.
Avoid freezing cooked noodles or eggs, as their texture changes significantly once thawed.

Reheating Instructions

Reheat the broth gently on the stovetop until hot but not boiling. Add noodles just long enough to warm through. If using miso, stir it in off heat. Top with fresh scallions and a drizzle of oil to revive the flavors.

Serving Suggestions

Serve as-is for a cozy, quick meal, or customize with extras like chili crisp, sesame oil, seaweed snacks, or a squeeze of lime. This ramen pairs perfectly with a cold beer, iced green tea, or just eaten straight from the bowl on the couch.