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    Spicy Ramen

    Get ready for a super tasty Spicy Ramen Recipe! It’s way more than just noodles. It has just the right amount of spicy, savory and umami flavors.

    Inspired by Korean flavors, this super easy ramen recipe is going to wow you with a fun, spicy twist on regular ramen.

    This Spicy Ramen Noodles recipe is super easy to make, and is packed with flavor. And you can totally customize the heat!

    We love spicy here. From Spicy Noodles to Jamaican Jerk Chicken and Spicy Squid Stir Fry and many more here on GypsyPlate, we are always hunting for some new spicy flavors from all over the world.

    Today we decided to put a twist on everyone’s favorite noodles… ramen!! The rich, spicy, broth is a perfect for spicy ground pork, aromatic vegetables, and tender chewy ramen.

    It’s finally topped with soft-boiled eggs, bean sprouts and green onion. Trust me, this isn’t just another ramen recipe. This is going to be your ramen keeper!

    Close up of a bowl of these ramen noodles.

    What is Ramen?

    Ramen is a popular Japanese soup made with special noodles, broth, and toppings like meat and vegetables. It originally came from China but became really famous in Japan, where different areas have their own versions.

    They’re distinct from other noodles due to their alkaline nature, achieved by using kansui, a specific type of mineral water, or by adding sodium carbonate. This gives ramen its unique chewy texture and yellowish hue.

    The soup usually has four main parts: a tasty liquid base, chewy noodles, stuff on top like meat or veggies, and some extra toppings.

    Nowadays, people all around the world love ramen and make it in all sorts of ways, like the spicy version we’re cooking today.

    Two bowls of spicy ramen noodle soup.

    What Noodles You Can Use in this Recipe

    • Fresh Ramen Noodles: They are the BEST if available. You will find them in Asian grocery stores or specialty markets.
    • Dried Ramen Noodles: These are super convenient. Just ditch the seasoning packet!
    • Instant Ramen: Today we are using instant ramen. They work perfectly here.
    • Soba or Udon: These Japanese noodles can also work well with the spicy, flavorful broth.
    • Rice Noodles: You can use rice noodles, though the texture will be different.
    Close up of a bowl of this spicy soup.

    Ingredient Notes

    • Oil – Use any neutral oil like canola or vegetable oil.
    • Ground Pork – You can also sub with ground chicken or turkey for a lighter touch.
    • Sambal Oelek – If you can’t find it, a garlic-chili paste can be a suitable replacement, but nothing quite matches the punch of sambal.
    • Korean Chili Flakes (Gochugaru) – These flakes add a smoky, fruity spice. If you’re in a pinch, regular chili flakes can work, but the flavor profile will be different.
    • Soy Sauce – A must for any Asian flavor profile.
    • Shiitake Mushrooms – We like Shiitake in this soup but you can sub it with cremini or white mushrooms .
    • Carrot and Shallot – For a little crunch.
    • Chicken Stock – For a vegetarian option, vegetable stock works great.
    • Chili Oil – We love chili oil in Asian Soups. Feel free to use our homemade Chili Oil recipe or your favorite brand.
    • Rice Vinegar – This gives a slight tang.
    • Gochujang – This Korean red chili paste brings sweetness, umami, and heat. It’s a must!
    • Brown Sugar – Balances out the heat.
    • Ramen Noodles – Use any of your favorite ramen noodles without the seasoning packet.
    • Soft-Boiled Eggs or Mayak Eggs – These add a creamy texture. A must for us.
    • Bean Sprouts & Scallions – Extra garnishes and toppings.

    Spicy Ramen Recipe

    1. For Spicy Pork Topping: Heat 1 Tbsp oil and cook ground pork until no longer pink. Stir in sambal oelek, gochugaru, and soy sauce and cook for a minute or two or until ground pork is cooked. Plate it out.

    Cooking the ground pork in a dutch oven.

    2. Cook Ramen Soup Base: In the same pot with another tablespoon of oil, sauté shiitake mushrooms, carrots, and shallots for a couple of minutes. Stir in ginger and garlic for a minute. Add in chicken stock. Mix in sambal oelek, chili oil, soy sauce, rice vinegar, gochujang, gochugaru, and brown sugar. Reduce heat to medium-low and let it simmer for 20 minutes.

    Simmering the broth.

    3. Cook Ramen and Assemble: Add ramen noodles to the simmering broth and cook until tender.

    Potful of spicy ramen noodle soup.

    Ladle soup into bowls, add spicy pork, and finish with soft-boiled eggs, bean sprouts, and scallions. Drizzle additional chili oil if desired.

    A bowl of this soup garnished with bean sprouts and a soft boiled egg.

    Tips and Tricks

    • Simmer longer: If you have time, simmer your broth longer. All the flavors get enhanced as it cooks.
    • Don’t use the seasoning packet: Discard those packets as there will be plenty of flavors happening here without the preservatives.
    • Spice control: Adjust the amount of sambal oelek and gochugaru to your heat tolerance. You can always add more later!
    • Taste as you go: The seasonings can be quite potent, so it’s always a good idea to taste the broth as you cook and adjust the spices accordingly.
    • To make perfect soft-boiled eggs: Cook for 6-7 minutes in boiling water and immediately place them in ice water bath to stop them from cooking further.
    • Mayak Eggs: They are the best. Just follow our Mayak Eggs recipe.

    Possible Variations

    1. Use other meat: Swap pork with ground chicken or ground turkey for lighter version. You can use pre cooked shredded chicken or even shrimp for this recipe.

    2. For vegetarian: Skip the meat. You can replace meat with pan-fried tofu or tempeh and substitute chicken stock with vegetable stock.

    3. Spice adjustments: Use as much of the chili elements as you want. You can always start with a little and adjust as you go. Alternately, use more for hotter soup.

    4. Make it creamy: Add a little coconut milk into the broth.


    You can keep the leftover soup and toppings separately in airtight containers and store in the refrigerator for up to 3 days.

    Simply reheat in the microwave or on the stove over medium heat with a splash of extra water or chicken broth until hot throughout. We do not recommend freezing.

    One more shot of the soup in a pot.

    And there you have it, folks, a Spicy Ramen recipe that’s as flexible as it is flavorful, complete with pro tips and variations.

    Make this bowl, if you are looking for new flavors in your ramen. I promise, you are going to love this one..

    Spicy Ramen, on our Gypsy Plate… enjoy!

    Bowl of this soup atop the Gypsy Plate.

    Keep it spicy with these great recipes:
    Pork Vindaloo
    Spicy Sausage Pasta
    Indian Chicken Masala
    Thai Green Curry
    Korean Pork Soup
    Gigi Hadid Pasta
    Peri Peri Chicken

    Featured image for spicy ramen recipe.

    Spicy Ramen

    Yield: 4 servings
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes

    This Spicy Ramen Noodles recipe is super easy to make, and is packed with flavor. And you can totally customize the heat!


    Spicy Pork Topping

    • 2 Tbsp oil, divided
    • 1 pound ground pork (or sub with ground chicken or turkey)
    • 2 Tbsp sambal oelek
    • 1 Tbsp Korean chili flakes (Gochugaru)
    • 1 Tbsp soy sauce

    Ramen Soup

    • 1 Tbsp oil
    • 2.5oz shiitake Mushrooms (or sub with button mushrooms)
    • 1 carrot, julienned
    • 1 shallot, diced or sliced
    • 1 Tbsp ginger, finely chopped
    • 4 garlic cloves, finely chopped
    • 6 cups chicken stock
    • 2 Tbsp sambal oelek
    • 2 Tbsp chili oil
    • 1 Tbsp soy sauce
    • 2 tsp rice vinegar
    • 1 Tbsp gochujang
    • 1 Tbsp Korean chili flakes (Gochugaru)
    • 2 tsp brown sugar
    • 3 packets ramen noodles ( discard seasoning)

    To serve

    • soft boiled eggs or Mayak Eggs
    • bean sprouts
    • green parts of scallions


    1. Heat 1 Tbsp oil in a soup pot or dutch oven over medium high heat. Add in ground pork and cook, using a wooden spatula to break up the meat, until no longer pink, about 3-4 minutes. Add sambal oelek, Korean chili flakes, soy sauce and mix well. Cook for another 2-3 minutes, or until pork is cooked through and starting to caramelizing. Plate it out.
    2. In the same pot, add remaining 1 Tbsp oil and sauté shiitake mushrooms, carrots and shallots for a couple of minutes on medium high flame. Add in ginger and garlic and sauté for a minute.
    3. Add in chicken stock. Season the stock with sambal oelek, soy sauce, chili oil, rice vinegar, gochujang, Korean chili flakes, and brown sugar.
    4. Lower the heat to medium low and let it simmer for 15-20 minutes.
    5. Add ramen noodles and cook for 3 minutes, or until they are cooked to your preferred tenderness.
    6. Serve the spicy ramen soup in a bowl. Add in cooked ground pork. Top it with soft boiled egg halves, bean sprouts and the green parts of scallions. Serve immediately. (You can drizzle some chili oil for an extra spicy kick)


    1. All hot sauces and chili pastes like gochujang, gochugaru, chili oil are easily available in Asian grocery stores. You can also order online.

    2. To make perfect soft-boiled eggs: Cook for 6-7 minutes in boiling water and immediately place them in ice water bath to stop them from cooking further.

    3. You can keep the leftover soup and toppings separately in airtight containers and store in the refrigerator for up to 3 days.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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