Spicy Ramen Seasoning Recipe - Oh So Foodie (2024)

FAQs

What spices do I add to ramen to make it spicy? ›

Chili flakes, chili oil, or chili crunch will add the perfect amount of heat to ramen noodles. If using chili flakes, make sure to gently simmer the flakes in hot oil to coax out their spice. These leads to more dimensional flavor.

But to get more granular (literally), pretty much every brand of instant noodles seasoning contains dehydrated alliums and herbs like onion, garlic, scallions, chives, and cilantro, to name a few. Some, like Shin Ramyum and Jin, also have dried mushroom or cabbage powder which are natural enhancers of savory flavors.

Sriracha: I use sriracha for the spice factor in these Spicy Ramen Noodles. You can substitute your favorite chili sauce but be aware that you might need more or less due to varying spice levels of different sauces.

Add fresh or frozen veggies to make a homemade ramen soup.

Toward the end of the boiling process, add some leafy greens like spinach, bok choy, or cabbage to the broth. The veggies should wilt in the boiling water with the ramen, so you won't have to use a second pot.

Ichimi Togarashi – This ground red chili pepper is a simple way to spice up your ramen. You can use Shichimi Togarashi (Japanese Seven Spice) if that's what you have. Minced Raw Garlic – This is for the garlic lover! Some restaurants serve raw garlic cloves with a garlic crusher readily available at the table.

The flavor packets in ramen noodles typically contain a mix of salt, flavor enhancers, spices, and sometimes dehydrated vegetables, among other ingredients. Bouillon cubes, on the other hand, are typically made with a mix of salt, vegetables, meat or meat extract, and other seasonings.

Tare (Flavouring)

If you've been to any ramen house, you've most likely encountered the three major categories shio (salt), shoyu (soy sauce) and miso (fermented soy bean). One common mistake is to assume that a shio ramen contains only salt as a seasoning but that's not the case.

Spicy ramen is a variety of Japanese noodle soup featuring ramen noodles tossed in a sauce seasoned with assorted dried red pepper powders like togarashi, pastes like yuzu kosho and gochujang, or sauces like sriracha, Chinese-style chili garlic sauce, and sambal oelek (Indonesian chili sauce).

How do you make top ramen more spicy? ›

For those of you who love a little extra kick in their ramen, Togarashi chili pepper is an easy way to spice it up. It can be sprinkled onto any dish to add that extra spice, and we especially love it mixed into ramen broth. You can also opt for a Japanese chili oil like this one to bring the heat!

In a medium bowl, combine the noodles and the seasoning packet with 2 cups of water and microwave on high power until the noodles are cooked, 4 minutes. Stir the noodles and crack the egg on top. Microwave on high power until the egg white is just cooked through but the yolk is still runny in the center, 1 minute.

If you want to add a poached egg to Ramen, start by boiling your Ramen in 2 cups of water for 90 seconds. Then, stir in your seasonings and crack a raw egg into the pot of water. Place a lid on the pot, turn off the heat, and let it sit for 2 minutes to cook the egg and finish the noodles.

Noodle's Secret ~ Kansui lye water. Japanese lye water called kansui is an indispensable auxiliary ingredient for ramen noodles, and it is no exaggeration to say that it produces the exquisite balance between ramen noodles unique koshi firmness and soup flavour.

Cook ramen noodles in boiling water until al dente. Reserve 1/2 cup of noodle cooking water. In a small bowl, mix together light soy sauce, oyster sauce, sriracha, brown sugar, white pepper, and water. Add noodles to sautéed aromatics and gochugaru, then add the premixed sauce.

Season broth to taste with salt, pepper, and extra gochugaru and gochujang if a spicier flavor is desired.

have you guys ever eaten y'all ramen noodles like this? the tajin can replace your lemons. if you don't have none to add. adding tajin to your noodles is so delicious.