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.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Absolutely delicious! Fast and easy. Perfect for a chilly night!
Hey Julia,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
This recipe was quick and delicious!!! Totally on repeat.
Hey Ann Marie,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
Hi Tieghan, I’m planning on making this tonight so you probably won’t get to this in time, but in case you do: I don’t get the instructions about the eggs. You told one person: “If you want to do 4, cook 2 at a time, the noodles will be just fine.” But if I poach two to start with and then when they’re done add two more, won’t that mean the first two eggs are totally overdone? Or do you remove the first two when done and then poach the second two?
Hi Helen,
You will remove the first two and then cook the second 2, so you are only cooking 2 at a time:) I hope you love the recipe! xTieghan
Literally the best homemade ramen I’ve eaten and have already recommended to my family and friends! Literally so easy and can’t wait to start making regularly! ? thank you so much!!
Hi Bianca,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! xTieghan
This was pretty good – I added some shredded chicken I had in the fridge and a bunch of spinach. A great warming soup for a rainy Seattle night!
One thing – there are two spots in the recipe where you tell us to add the miso. I just added it with the chili oil, but not sure if that was correct.
Hey Sara,
Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! Thanks for pointing that out, I will fix it! xTieghan
Hi there! Just curious how much a “square” of ramen noodles would be… as I know the noodle packaging varies from brand to brand. In my head, I picture the squares of Top Ramen noodles, but I’ve also seen bigger squares of healthier versions. Thanks in advance for your guidance!
Hey Ruth,
That is the perfect size! Please let me know if you give the recipe a try, I hope you love it! xTieghan
This recipe was delicious! We will definitely be making this again! Perfect for a snowy Sunday.
Hey Meggie,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
So flavorful & satisfying. I added grilled chicken to mine for extra protein but followed the rest of the steps and not disappointed. We had none left ?
Would you consider adding the macros to your recipes?
Hi there,
So sorry, that is not something we plan to add at this time. xT
Hi there,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
This was a hit at home. We cooked skirt on the side, and added it to the soup. Delicious. Made the chili oil…how long would this last? Should I put in fridge or store in pantry? ☺️
Hey Georgina,
Awesome!! Love to hear this recipe was a winner, thanks for making it. You can keep the chili oil in your pantry for a week or two. Have the best week:) xT
I couldn’t find miso paste so I bought miso broth and added some vegetable broth base. Also added some extra noodles. Turned out amazing!! It will definitely be made again at my house!
Hey Elise,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Deserves all 5 stars!
Hey Kelly,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
This was amazing! I made your chili garlic sesame oil also. Just yummy! Thank you!
Hi Kelly,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
So good and so satisfying on a cold day! I subbed heavy cream for the coconut milk, red miso for white and fresh spinach instead of bok choy. Served like pictured, so pretty. I’d serve this to guests as a light dinner. Thank you, Tieghan!
Hey Amy,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
I loved it!! I had to use red miso because that’s what I had around at home, but it was still delicious! I think I might add some burst cherry tomatoes next time, just to add some sweetness and freshness (and more veggies) in.
Hi Mercedes,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Wow! The super satisfying Japanese flavors that I often crave easily made in my own home. This dish was a big hit and the ease of it means I will definitely make it again soon! Tempted to add bamboo shoots and seaweed next time and perhaps enoki mushrooms. I was weary of the poaching method but that worked too and was so simple. Chili oil was quick and delicious. Outstanding dish!
Hey Monique,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT