Spicy Ramen


My secret to making homemade ramen is to use packets of ramen, ditch the seasoning packets and add some freshness. Simply make your own broth and add fresh ingredients and you have a healthy dinner. Try different variations of vegetables or add chicken, pork, beef or tofu!



serves 2-3

  • 2 Tbsp olive oil
  • 2 Tbsp sriracha hot sauce
  • 1 small yellow onion, diced
  • 1 cup chopped vegetables of choice (eggplant, zucchini, bell peppers, kohlrabi, bok choy, etc)
  • 1 Tbsp fresh grated ginger
  • 5 cloves garlic, minced
  • 1 Tsp garlic powder
  • 5 to 6 cups vegetable or chicken broth
  • 2 to 3 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 2-3 ramen bricks
  • 2 soft boiled eggs
  • Chopped scallions and cilantro for serving


Heat the olive oil and sriracha in a dutch oven or large stockpot over medium heat. Add the onion and chopped vegetables of choice and cook for about 5 minutes, stirring often. Add the ginger, garlic, and garlic powder; cook for another 2 minutes or until fragrant. Add the broth. Bring to a simmer; add soy sauce and vinegar, and simmer for about 10 minutes. Add salt and more sriracha or soy sauce to desired taste. Add the ramen noodles to the broth and simmer until they are soft (2-3 minutes). Ladle soup into bowls and top with scallions, cilantro, and eggs.