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 youโre 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 thereโs 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!
Itโs been on and off snowing this week and ramen just sounded really, really good the other day. Itโs not often that I make a recipe based on the fact that itโs 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 Hailโs just cracks the egg right into the boiling soup with the noodles and all. It ends up basically poaching/steaming in the broth.
Iโve 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 wasnโt 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 youโre 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. Tisโ 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. Itโs similar to the chili crunch oil everyone is obsessed with right now, just homemade. Store bought is awesome as well if youโre 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 youโd like. Of course, over here we spoon over a lot.
For the actual ramen noodles, I love usingย 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 theyโre 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, itโs much, much better than the instant ramen you grew up on!
Looking for other ramen t ideas? Here are my favorites:ย
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, donโt 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
Ingredientsย
- 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
Instructionsย
- 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.
Delicious and rich – this exceeded my expectations, even for a Half-Baked Harvest recipe which is almost always a sure thing ๐ Well done! This will be a winter staple for sure.
Hey Naomi,
Happy Friday!! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Everyone in my family loves this one. Spice can be adjusted which is the best part. Have made it several times on the past few months.
Hey there,
Happy Sunday! Thanks a bunch for giving this recipe a try, I love to hear it turned out well for you!
Can you sub brown miso paste for white miso paste?
Hi Kathryn,
Sure, that should be just fine for you to use! I hope you love this recipe, let me know if you give it a try! xT
I have tried a few of your recipes and they all came out delicious, thank you! This recipe looks great and I would love to make it, but I was wondering if you have a substitute for the coconut milk, as my family member cannot have coconut milk. Thank you so much!
Thanks so much for your kind message, Doreen!! Sure you could use another milk that your family enjoys, that would work well for you! I hope you love this recipe! xT
Really good! This is now a staple recipe in my house!
Awesome! Thank you so much Juli! xT
This ramen is in. credible.
Iโve been looking for a ramen recipe that tasted authentic (to me anyway) and didnโt take 4 hours and a specialty cut of meat! This is perfect! SO simple, delicious and comforting on a rainy day. It takes me a bit longer than 30 minutes to make it but itโs not too long to be a good weeknight option.
I put the chili oil on all of my other Asian dishes- itโs so good!
Also – to add some meat in, I usually bake a pork chop and add it on thinly sliced. Definitely the move if youโre a meat eater!
To no oneโs surprise, youโve done it again! Thank you ๐๐ผ
Wow thank you so so much! xT
Looks delicious, but what the heck is going on with that noutricious value? Almost 1500 kcal in a serving, is this correct?
PS. Loving every single recipe I tried from your website so far, they’re all fabulous!
I havenโt done the math for myself but I know that coconut milk is pretty high in calories. The noodles, oil, and egg are too.. it doesnโt seem like things should be so calorically high- but depending on your serving size it probably could be ๐ญ๐
Sooooooo good. I make this all the time. I use kale or spinach bec thatโs what I usually have. Iโve never added miso paste as I always forget to grab some at the store. The flavor is so complex. So yummy, my kids gobble it up. Thank you!
Hi Maria,
Happy Sunday!!๐โ๏ธ I appreciate you trying this recipe out and your comment, so glad to hear it was a winner! xT
Not that familiar with cooking ramen, do you mean 3 packages of ramen that come in rectangular blocks or is there some other package/size I should be looking for?
Hi David,
You bet, that’s exactly what you want to use! Let me know if you have any other questions, I hope you love this recipe! xx
Love this so much! 100% recommend it !
Hey Danielle,
Amazing!! ๐๐ Thank you so much for making this recipe, I love to hear that it was delish! Have a great weekend:)
This is my go-to soup when I’m craving noodles. This is really easy to make. I like to top it with an extra egg and some of the chili sauce that was used as a base for the soup. So good!
Hi Nancy,
Perfect! I am so glad to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx
Incredible ramen recipe! Better than in a restaurant! Loved the chili oil recipe too. Thank you!
Hi Jan,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx