Next Post
5 Ingredient Chocolate Almond Butter Cookies.
This post may contain affiliate links, please see our privacy policy for details.
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
This was such a yummy and quick dinner! The flavor of the broth with the bok choy and egg was umami to the max! I would highly recommend this meal when you need something delicious and fast. Thank you Tieghan 🙂
PS: The chili oil is VERY HOT! Delicious but we used sparingly…
Hey Sara,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
This was truly delicious! I just had a couple of questions- you have 2 places to add the miso- once before the broth and once after- which one is it meant to be?
Also, is the chili oil shelf-stable or should we put it in the fridge.
I used Healthy Noodles from Costco since my store was out of ramen, but will definitely try again with ramen soon.
Hey Samantha,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Sorry about the miso, I will fix that! You can keep the chili oil in the pantry for a few weeks. xxTieghan
AWESOMEEEEEEEEEEEEEEEEEEE I love eggs!!
I tried the process to the letter. The variability in the egg didn’t appeal
To my controlling side. I know how long I like my soft boiled eggs cooked! Broth and noodles were delicious, even with commercial chile crunch.
Hey Kelly,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Sorry to hear about the egg. xxTieghan
I hope you love the recipe:)
This recipe was so easy and I can’t cook! I can’t believe how fast I was able to put it together.
The broth was delicious and hearty. This will be a repeat!
Hey Amy,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Is there any way i could forego using miso paste in this recipe? I’m not crazy about miso flavor
Hey there,
Sure, just use a touch more soy sauce. Let me know if you give the recipe a try, I hope you love it! xTieghan
Made this for dinner tonight with spinach. So easy and delicious!!! Just as you said “each and every noodle slurp is so good.” This one will definitely be on repeat in my house!
Hi Lisa,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Delicious…. Also added frozen corn and sliced mushrooms…. Perfect!
Hey Charla,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Hi Tieghan! Super excited about this recipe! My grocery store was (somehow?!) completely out of any ramen noodles—bagged, instant, etc. Would something like udon noodles work as a replacement? Thanks in advance for your help!!
Hey Monique,
Yes, totally, really whatever noodles you like will work! Let me know if you give the recipe a try, I hope you love it! xTieghan
Excellent recipe, made for dinner late last week and just made a variation for lunch today… made basically as directed until the boiling stage then added broth directly to bowl with noodles and greens and cracked a raw egg in the middle. Covered with a plate and microwaved for 30sec and let sit for another 2min. Came out perfect both ways!
Was wondering, to avoid keeping miso around and using the small amount of coconut milk needed for the recipe was thinking of making the broth until the boiling stage then cooling and freezing in cubes for future use. Do you see any issues with this approach?
Hey Andy,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! I bet that would work well for you. Have a great day:) xxT
this is a great recipe, I added mushrooms and carrots, the broth was excellent
a real winner that will be part of my arsenal from now on
Hey Troy,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
I ended up making this after I wrote you (below), and the ramen itself was delicious, but the eggs were a disaster. I put two of them in a bowl as instructed, but they immediately sank to the bottom of the pot when I poured them in and basically disintegrated (maybe because there was too much liquid?). We did like the ramen (and bits of egg here and there), but next time I think I’ll use less broth and break the eggs into the pot one by one to let them poach properly.
Hey Helen,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! Sorry to hear about the eggs! xTieghan
Oh my GOSH. Maybe my favorite recipe we’ve tried from your site. So easy. So delicious.
Hey there,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
Really nice! I loved poaching the eggs in there, brilliant. I added some crispy air fried tofu and it was a full meal. Thank you for the recipe.
Hey Sue,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Excellent recipe! Made extras for lunches (minus the egg) for the week.
Hi Tom,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
This was delicious and came together very quickly! I do highly recommend using low sodium soy sauce and chicken/veggie stock otherwise it can get a bit salty (for my liking). Spinach was a great substitution for bok choy.
Hey Tara,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
Fabulously delicious! This was my first time cooking with bok choy and really enjoyed it. This soup will be added to the rotation. You knocked it out of the park…..like always!
Hey Jennifer,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan