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This quick and easy 25 Minute Chili Oil Egg Ramen is for those nights when you’re craving your favorite bowl of Ramen, but need an upgrade from the top ramen you grew up on. All cooked in one pot, with greens, and an egg. For a little heat, spoon over plenty of spicy chili garlic oil. This ramen is flavored with miso, slightly creamy, and filled with lots of noodles. Best enjoyed on cold days, because there’s nothing better than a steaming bowl of ramen on a frigid winter day.
It’s been on and off snowing this week and ramen just sounded really, really good the other day. It’s not often that I make a recipe based on the fact that it’s snowing. But I figured, why not, we all love ramen.
Plus, I remember a few months ago my brother, Red, told me how he and Hailey (his girlfriend) make their ramen. He said that Hail’s just cracks the egg right into the boiling soup with the noodles and all. It ends up basically poaching/steaming in the broth.
I’ve always been curious to see how that would work. And honestly, it works so well.
Personally, one of my most dreaded tasks is soft boiling eggs for ramen. Getting them just right is tricky and usually takes me a few tries.
This was EASY. I so badly wanted to call this 15 minutes ramen, but in the end I felt like 5 minutes of prep work probably wasn’t realistic.
The details
Ingredient-wise this is pretty simple: butter, garlic, ginger, miso, chili oil, soy sauce, some greens, soy sauce, noodles, and eggs. Nothing fancy, but when they all simmer together, delicious.
I love to cook the garlic, ginger, and miso in butter for extra flavor before adding in the broth. I usually use chicken broth, but, if you’re vegetarian, vegetable broth is great too.
Once the broth is boiling, add the noodles and let them cook a minute, then add the eggs. I usually cook 2 at a time.
Cover the pot and let them steam until the yolk is done to your liking. I love my egg a little runny in the center. Tis’ delicious
The chili oil
For the chili oil, I always make my own with sesame oil, garlic, chili flakes, and sesame seeds. I simmer the oil and garlic together until the garlic becomes golden and toasted. I then add chili flakes and sesame seeds. It’s similar to the chili crunch oil everyone is obsessed with right now, just homemade. Store bought is awesome as well if you’re in a hurry!
Since not everyone loves things super spicy, I used most of the chili oil for topping. You can add as little or as much as you’d like. Of course, over here we spoon over a lot.
For the actual ramen noodles, I love using Brown Rice and Millet Ramen noodles (which you can find at Whole Foods and in many grocery stores). These taste just like real deal ramen noodles, but they’re much healthier, gluten-free, and vegan.
Each and every noodle slurp is so good.
This is honestly the perfect bowl for cold afternoons and nights. So how are we feeling? Thursday night ramen? Promise it will not disappoint. And trust me, it’s much, much better than the instant ramen you grew up on!
Looking for other ramen t ideas? Here are my favorites:
Easy Ginger Chicken and Spinach Ramen
30 Minute Spicy Miso Chicken Katsu Ramen
15 Minute Garlic Butter Ramen Noodles
30 Minute Thai Peanut Chicken Ramen
Lastly, if you make this 25 Minute Chili Oil Egg Ramen be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
25 Minute Chili Oil Egg Ramen
Servings: 4
Calories Per Serving: 1499 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons butter
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh chopped ginger
- 2-3 teaspoons chili oil, plus more for serving
- 6 cups low sodium chicken ore vegetable broth
- 1/3 cup coconut milk
- 1/4 cup low sodium soy sauce
- 3 cups chopped baby bok choy or spinach
- 1/4 cup white miso paste
- 3 squares ramen noodles
- 3-4 eggs
- green onions, for serving
Instructions
- 1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy and miso, bring everything to a boil. Add the ramen, let cook until just soft, about 1-2 minutes. 2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook 30 seconds, then cover the pot and remove from the heat. Let the eggs poach 2-3 minutes, until the yolk is your desired consistency. 3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.
Notes
Chili Garlic Sesame Oil: Heat a large skillet over medium heat. Add 1/2 cup peanut or sesame oil and 1 head finely chopped garlic. Cook, stirring often until the garlic is fragrant and becoming golden/toasted, 8-10 minutes. Stir in the 3-5 tablespoons chili flakes (or more) and 3 tablespoons sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
This post was originally published on January 27, 2022
How do you feel about substituting butter for oil? I am dairy sensitive. I love all your recipes soooo much but sometimes get tripped up on the butter. Thank you.
Hey Deborah,
You could totally use oil in place of the butter for this recipe. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Any recommendations for a substitute for coconut milk?
Hey Erin,
You can use any other milk that you enjoy. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This was the best thing I have tasted in a LONG time. The chili crunch takes it to the next level!
Just fantastic!
Hi Jane,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
SO GOOD. Loved everything about this recipe. Definitely a fan favorite!! I maybe added x3 the amount of coconut milk because i just love it 😉 but this was so good.
Hey Julia,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Question : can you make the chili oil ahead of time and if so, how long would it last?
Thx!!
Hey Dawn,
Sure, it would last about 1 week in the pantry. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Tried and loved it!
Hi Dawn,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Super easy to make and so delicious, tasted just like the ramen from my favorite restaurant! I chose to by Fly by Jing’s Crispy Chili Oil and it was perfect in the ramen! I realize I like more broth than most might, so I doubled the quantity. Probably need to cook the egg a bit more next time I make this, so it’s not TOO runny. Overall, such a simple and great dish that I’ll definitely be making again!
Hey Aiman,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Another hit! My 10 year old gave it 5 stars and is currently on his second bowl at 10pm
Hey Samantha,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Made this with tofu katsu, spinach, and shredded carrots and it was amazing! So much flavorr
Hey Jenn,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
SO good, and it was done faster than I expected! This recipe is going to be a regular in my home and I can already see it being good with all kinds of protein/veggie combos.
Hi Sarah,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Absolutely amazing!! Some of the family thought it was a bit spicy!!! But these flavors were so good!!!
Hey Debra,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Tieghan! This was SO good! I used yummy gluten free noodles and threw in some variety of mushrooms that came in my farm box today. It was awesome! My family is always grateful to you for your creativity.
Hey Nikki,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
I don’t usually leave reviews for recipes, but I had to for this one. It was a stellar hit! The flavor was amazing (Oooooo-mami!). Best of all was how quickly it came together with very few ingredients needed. My hubby asked me to make this again. A great savoury meatless meal for a cold winter day… but I’m sure it will be equally delicious in the summertime too.
Hey there,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
This was delicious, quick and easy! I added mushrooms and shredded chicken, and skipped the eggs (intolerance).
Hey Liv,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
We loved it, the eggs turned out perfectly, saving us time and dishes from cooking them separately.
Hi Lisa,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Super tasty, thank you!
Hey Kate,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan