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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.
Can we add silken tofu instead of the egg? If so how much?
Hi Erika,
Sure, I don’t see why not, add as much as you like! I hope you love the recipe, let me know how it turns out! xTieghan
Sooo good! My husband loved it and said it was just as good or better as anything he’d had at a restaurant. Super easy and a recipe I will come back to over and over!
Hi Jayme,
Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx
I don’t think I’ve ever left a comment on a recipe before, but this one is SO WORTH IT. I can’t help myself! The ramen came together so, so easily and was so delicious.
Would love to find a way to make it a little less salty, but I can play with that on my own.
Yum!!!!
Hi Grace,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
This has become an absolute family favorite!! This recipe is so easy to make and turns out so delicious every time.
Hey Laura,
Awesome!! I am so glad to hear that you enjoyed this recipe, thanks for making it! Hope you’re off to a great weekend! xT
So good!!! When I tried to poach the eggs they just became scrambled but that’s ok. It still turned out amazing. Will be making this again and again
Hey Kim,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) Sorry to hear about your egg! xTieghan
Loved the recipe! I definitely added a lot of my own ingredients like onion and different seasonings but it all turned out beautiful. If anyone is making this for themselves, make the noodles separately to save your soup. I screwed up and had too many noodles and it soaked up all my beautiful soup.
Hi there,
Happy Wednesday! Thanks so much for making this dish, I love to hear that it was tasty! xTieghan
Love this ramen! Instead of the chili oil I just use sambal. Comes out great every time! My husband is currently sick & requested this ramen in lieu of chicken noodle soup. Definitely a staple.
Hey Stephanie,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
I have made this a few times now. I add in whatever veggies I have in the fridge and it works out great. Love it!
Hi Kate,
Happy Monday!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! xxT
What in this recipe gives it such a high calorie content? Surely 1499 kcal can’t be right.
Hi Mick,
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! Hope you enjoy the recipe! xT
Really interested in making this tonight but I have a question. Your recipe list up to four eggs but you advise only cooking two at a time. If you’re wanting to make four eggs in this are you poaching the other two eggs separately in water? I am a little confused thanks. Love your recipes!
Hi Amy,
You will do 2 eggs at a time, remove them, and then do the second 2:) Please let me know if you have any other questions! xx
I have made this several times now and love it! I’m vegan and it’s easily adaptable. Tonight I used Napa cabbage in place of the baby Bok Choy and it was equally delicious!
Hey Marie,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
Makes sense! Thanks for the speedy reply
Ok so I read the ingredients list and naively thought I’m sure it’s good but how GOOD can that be? And of course it’s DELICIOUS. If you’re reading this, give it a try!!!! So easy, fast, simple, and oh so yummy!! Wow.
Hey there,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
This is one of the best things I have ever made. So good thank you!!!
Hi Carina,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT
Fantastic!! The flavor is amazing, and it has the perfect amount of spice. This is an easy and quick recipe!
Hey Rachel,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
Made this tonight using Ultimate Red Chili Oil…oh my goodness so yummy! I also used both bok choy and kale. This is definitely going into a weekly rotation. Thank you for this recipe!
Hey Linda,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Made this for dinner tonight! Added crispy diced bacon like in your other ramen recipe that I loved! And I used red miso! Absolutely delicious! Thank you!
Hey Lani,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT