There’s nothing like a warm, spicy bowl of ramen to bring everyone to the table. This Spicy Korean Ramen Soup is bold, flavorful, and comes together in no time.
It’s perfect for busy weeknights or when the family wants something exciting but comforting. The best part?
You can easily customize it with your favorite toppings, so it’s a hit with both adventurous eaters and picky kiddos. Trust me, once you make this, it’ll become a regular in your dinner rotation!
What You’ll Need
Ingredients:
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups water
- 2 tablespoons gochujang (Korean chili paste)
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 pack of ramen noodles (instant or fresh)
- 1 cup sliced mushrooms (shiitake or button)
- 2 soft-boiled eggs, halved
- ½ cup thinly sliced green onions
- 1 sheet of nori (seaweed), cut into strips
- 1 teaspoon sesame seeds (optional)
- Chili flakes (optional, for extra spice)
Tools:
- Medium pot
- Cutting board and knife
- Ladle
- Tongs
- Small bowl for mixing sauces
Pro Tips
- Don’t skip the gochujang! It’s the star of the show and gives this soup its signature flavor. You can find it at most grocery stores or Asian markets.
- Control the spice. Add chili flakes gradually if you’re cooking for kids or those who prefer milder heat.
- Cook the noodles separately. This keeps them from getting soggy if you plan to have leftovers.
- Make the eggs ahead of time. Soft-boiled eggs are a must for ramen, and they’re easy to prep earlier in the day.
- Get creative with toppings. Add shredded chicken, tofu, or even leftover veggies to make it your own!
Tools Needed
- Medium pot
- Knife
- Cutting board
- Mixing bowl
- Tongs
- Ladle
Substitutions and Variations
- Broth: Use vegetable broth to make it vegetarian or beef broth for a richer flavor.
- Noodles: Swap ramen for udon, soba, or even rice noodles if needed.
- Toppings: Add shredded chicken, tofu, bok choy, or corn for extra flavor and texture.
- Milder version: Use less gochujang and skip the chili flakes for a family-friendly version.
Make-Ahead Tips
- Soft-boil the eggs and slice the vegetables ahead of time to save prep time when cooking.
- The broth can be made a day in advance and stored in the fridge. Just reheat and add noodles when ready to serve!
Instructions
1. Prepare the Broth
In a medium pot, heat the chicken broth and water over medium heat. Add the gochujang, soy sauce, sesame oil, grated ginger, and minced garlic. Stir well until the gochujang dissolves and the broth is fragrant. Let it simmer for 5 minutes.
2. Add Vegetables
Add the sliced mushrooms to the broth and simmer for another 5 minutes until tender.
3. Cook the Noodles
In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
4. Assemble the Bowls
Divide the cooked noodles into bowls. Ladle the hot broth with mushrooms over the noodles. Top with soft-boiled egg halves, sliced green onions, nori strips, sesame seeds, and chili flakes (if using).
Leftovers and Storage
- Store the broth and noodles separately in airtight containers in the fridge for up to 3 days.
- Reheat the broth on the stovetop and add fresh or leftover noodles before serving.
Conclusion
There you have it! A delicious, spicy Korean ramen soup that’s sure to warm you up and bring the family together. It’s so easy to tweak this recipe to match your family’s taste buds, and the end result is always satisfying. Give it a try and let me know how it turned out for you in the comments—what toppings did you choose? I’d love to hear all about your creations! 🌶🍜