Easy Spicy Ramen Recipe

Ingredients You’ll Need

• Eggs: Used for both the jammy ramen eggs and the silky broth mixture. They add richness and help create the creamy texture in the broth.
• Ramen noodles: The star of the show. Cook them just until tender so they stay springy.
• Trader Joe’s miso ginger broth: My shortcut for a flavorful base without making broth from scratch.
• Baby bok choy: Adds freshness, color, and balances the rich broth.
• Mayonnaise: Gives the broth a smooth, creamy texture without heavy cream.
• Trader Joe’s Chili Onion Crunch: Brings gentle heat, savory flavor, and a little texture.
• Soy sauce: Deepens the broth with extra umami flavor.
• Trader Joe’s furikake: Adds sesame and seaweed flavor along with a bit of crunch.
• Green onions: Bright, fresh flavor that balances the richness of the broth.

How to Make Easy Spicy Ramen with Chili Onion Crunch

1. Step 1: Bring a medium saucepan of water to a rolling boil. Carefully lower 2 eggs into the boiling water and start a timer for 6½ minutes for soft-boiled eggs with jammy centers.

2. Step 2: After the eggs have cooked for 3 minutes, add the ramen noodles to the same pot and gently separate them with tongs or chopsticks. Continue cooking until the timer reaches 6½ minutes total and the noodles are tender.

3. Step 3: While the eggs are simmering, prepare an ice bath: fill a bowl with a cup of ice and cold water. When the eggs are ready, transfer them from the saucepan into the ice bath. When the eggs have cooled, carefully peel them and slice them in half.

4. Step 4: Warm the broth over medium heat until boiling. Reduce the heat to a simmer and add the bok choy. Simmer for 4 minutes, until tender.

5. Step 5: Meanwhile, in a small bowl, whisk 1 egg with mayonnaise, chili onion crunch, and soy sauce. Slowly pour 1 cup of the warm broth into the bowl while whisking vigorously to temper the egg.

6. Step 6: Slowly pour the egg mixture into the saucepan with the ramen and remaining broth, stirring until fully combined.

7. Step 7: Divide the cooked ramen and broth into two bowls. Top each bowl with eggs, extra chili oil, furikake, and green onions.

Recipe Tips

• Whisk continuously while tempering the egg mixture. Adding the warm broth slowly is what keeps the egg from scrambling and gives you that silky texture.
• Once the egg mixture is added, avoid bringing the broth to a hard boil. Gentle heat keeps the broth smooth and cohesive.
• Keep an eye on the noodles. You want them tender with a little bite left in the center. They go soft fast once they’re sitting in hot broth.
• The ice bath is worth the extra minute. It stops the eggs from cooking further and makes them much easier to peel cleanly.
• The jammy eggs in this recipe are similar to the ones I use in my chicken katsu ramen, and they’re worth the extra few minutes for the creamy yolk.

Storage & Make-Ahead Tips

• This spicy ramen is best right after cooking, when the noodles are at their springiest.
• If you anticipate leftovers, store the noodles separately from the broth whenever possible. This prevents them from absorbing too much liquid and becoming soft.
• The jammy eggs can be prepared a day ahead and kept in the fridge until you’re ready to serve.
• Reheat the broth gently on the stovetop, then add the noodles just long enough to warm through. Honestly though, this one’s worth eating fresh.

Recipe FAQs

More Japanese-Inspired Recipes

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