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.
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:
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
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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- 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
- 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.
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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.