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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.

25 Minute Chili Oil Egg Ramen |

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.

25 Minute Chili Oil Egg Ramen |

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

25 Minute Chili Oil Egg Ramen |

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!

25 Minute Chili Oil Egg Ramen |

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

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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  • 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.


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.  
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25 Minute Chili Oil Egg Ramen |

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    1. Hey Eva,
      Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx

  1. 5 stars
    This recipe is amazing! The whole family loved it. I made it along with the chicken from the Crispy Chicken Katsu bowl recipe and the family couldn’t get enough of it.

    1. Hey Erin,
      Happy Friday!!⛄️❄️ I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xT

    1. Hey Karen,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! So glad you’ve enjoyed this recipe! xT

  2. Do you have to keep the extra chili oil, which is fantastic btw, in the refrigerator or can it be kept in the pantry?

    1. Hey Leslie,
      I would keep the chili oil in the fridge for up to 2 weeks. Please let me know if you have any other questions, I hope you love this recipe! xT

  3. 5 stars
    I made this last night & my boyfriend and I were in shock with how good it was!! now whenever i crave restaurant ramen i know i can make it at home! it was some of the best ramen i’ve ever had. definitely a weeknight staple now!!!

    1. Hey Brittney,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂

  4. This is literally my favorite ramen recipe ever. My husband and kids love it too, so it has become part of our weekly lunch/dinner rotation in the fall and winter. I keep the extra chili oil in the refrigerator for the next time we make it and now have a little stock pile of frozen ginger in the freezer to make it an even quicker weeknight meal. Seriously can’t love this recipe more. So so good!!!

    1. Hey Maria,
      Happy Wednesday!!👻 I truly appreciate you making this recipe so often and sharing your feedback, I love to hear that it is always enjoyed:)