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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.
Hi Tieghan!
I’m so excited to try this recipe tonight. One question on the chili oil – do we use regular sesame oil or toasted sesame oil? I figured they would produce different flavors! Thanks!
Hey Dani,
I like to use toasted sesame oil. I hope you love the recipe, please let me know if you give it a try! xTieghan
This recipe was delicious and perfect on a cold winter night.
Hi Lisa,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
Made this tonight for the first time. Halved the recipe. This is fantastic!
Hey Sue,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
This recipe is amazing and appreciate you having vegetarian options. We added mushrooms as they are a household fav. And now we can never eat Ramen out ever again because it doesn’t get better than this.
Hey Lacy,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
this recipe is delicious! thanks so much, Tieghan! can’t wait to make this multiple more times this winter!
Hey Amy,
I love to hear that this recipe was a hit, thanks a lot for giving it a try!! xxT
This was AMAZING!!! I used Millet & Brown Rice ramen from Lotus, and a chickpea miso. Perfect for this chilly, windy night!
Hey Sonya,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
First time making Ramen and it was a hit! Easy to follow recipe. Will be saving for future reference 🙂
Hey Julia,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Made this tonight and will DEFINITELY be making again. This is comparable if not better than what you can get at a good ramen spot. We wanted to add some protein so while I threw this together (which was literally SO FREAKING EASY) my boyfriend whipped up some teriyaki beef to toss in. Since we were adding beef, I used beef broth instead of chicken/vegetable and it was ABSOLUTELY DELISH. We also stuck with soft boiling the eggs separately. Since we don’t really use miso paste for anything else, he’s going to make up some more of the broth tomorrow to freeze so we can just heat it up and add mix-ins and noodles when we want a quick meal. Thanks so much for this recipe, Tieghan!
Hi Lauren,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Absolutely loved this!! Added chicken thighs on top for some extra protein and doubled up on the bok choy and added some baby bellas that I had on hand. Cannot wait to make it again!
Hey Kelly,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
Really loved this recipe! I used spinach and everything else exactly as written! Delicious! I will sauté some shrimp to add to the leftovers! Yummy!
Hey Kathie,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
This was the perfect recipe for a rainy, winter night! Tripled the kale and added shredded carrot.
Hey Sara,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
I want to make this later in the week, but my grocery store didn’t have baby bok choy, can I use regular bok choy? (can’t use spinach, I’m allergic)
Hey Sonya,
Yes, totally, just chop it up! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
I made this last week for my husband, who was suffering with covid. He wanted something spicey thinking it would help him feel better. I left out the spice for me because it was a weeknight lol…but I filled a good pho sized bowl up and added chilli sauce for him with an extra red chilli on the side. He polished this off completely! He said it really helped with his sore throat and it was delicious.
Hey Julie,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Nailed it again! I did use the whole can of coconut milk because I didn’t want the remainder to go bad, and we added some xl shrimp (without shells). This was soooo goood!
Hey Nicole,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Another winner! This was so easy and quick to make for lunch. Will definitely be making this again!
Hey Jacqui,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
This was a great quick ramen! It actually has great flavor depth even though it’s made pretty quickly. Only downside with cooking the noodles in the broth is when we heated it up the next day, the noodles were a little overcooked. Still will be making this again.
Hey Laura,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan