This Hot and Sour Ramen Soup turns a few packets of ramen noodles into a quick and easy dinner. With some pantry items and fresh vegetables, this soup is light and bright, and will leave your lips tingling!

While completely optional, we like to take the soup up a notch by serving it with a poached egg. DELISH.

Easy Ramen Soup Recipe

Ramen noodles are a secret weapon for dinners that are both budget-friendly and quick to make. There are so many ways to use ramen noodles as a hack for a quick and easy dinner – especially in a stir fry like our pork ramen stir fry and beef and broccoli ramen stir fry, or even a ramen noodle salad.

Today I’m sharing how to turn those beloved 20 cent packets of noodles into a restaurant-quality dinner that will taste like you spent $15 on it.

Hot and sour ramen soup is one of my favorite Chinese takeout items and while this recipe is not a traditional hot and sour soup (which is typically made with mushrooms, bamboo shoots, and soy sauce), it is both a little spicy and sour like the original. It can also easily be customized to include some of those ingredients.

This ramen noodle recipe comes together quickly in just about 20 minutes so it’s wonderful for those busy weeknights!

Ingredients Needed

Besides a few packages of ramen noodles, this ramen noodle soup is made with traditional Asian cuisine ingredients and a few kitchen staples.
(Scroll below to the printable recipe card for details and measurements.)

• Ramen noodles – Just the noodles, discard the flavor packet.
• Garlic and Ginger – For awesome aromatics and flavor.
• Sesame oil – Used to sauté the garlic & ginger. This will give you way better flavor over using canola or vegetable oil.
• Vegetables – Diced radishes, cucumbers, and shredded carrots.
• Scallions – For a subtle, peppery onion flavor.
• Chicken broth – Use low sodium to control the salt. For a vegetarian dish, opt for vegetable broth.
• Rice wine vinegar – Helps create the sour flavor.
• Sriracha – Adds the “hot” in “hot and sour”.
• Granulated sugar – This doesn’t make the soup sweet, but helps to balance the tart vinegar.
• Chopped parsley – For flavor and color.
• Egg (optional) – A small poached egg can be added to the soup at the end, if desired.

How to Make Hot and Sour Ramen Soup

The great thing about ramen soup recipes is that they’re usually super simple and easy to make. Here’s a summary.
(Scroll below to the printable recipe card for details and measurements.)

• Cook the noodles. Cook the ramen noodles according to the package directions. Drain and set aside.
• Prepare the soup. Sauté the garlic and ginger in sesame oil. Add the chicken broth, rice wine vinegar, sriracha, and sugar. Simmer them remove from heat.
• Garnish and serve. Place noodles in individual bowls. Pour the soup over the noodles, then top with chopped radishes, cucumber, carrot, parsley, and scallions. You can also add a poached egg if desired.

Tips & Variations

Want to switch up this ramen noodle recipe? Here are some ideas for ingredients that you can add and ways to adjust the flavor.

• Make it vegetarian. This recipe does call for chicken broth. If you prefer to keep it 100% vegetarian, simply use vegetable broth instead.
• Add tofu or mushrooms. To make this soup a little heartier (but still keeping it vegetarian), add some mushrooms or tofu into the soup.
• Add some pork or chicken. Heat up olive oil after draining the noodles, then season some diced up pork or chicken with salt and pepper. Sauté until cooked through, then transfer to a bowl and proceed with the recipe. Add the meat back to the pot when bringing it to a simmer.
• Resist the urge to omit the sugar. This soup is not sweet but the sugar gives the spicy and sour a nice balance of flavor and also cuts the tart vinegar taste.
• Make it spicier. If you want an extra kick to your soup, stir in some chilies or red chili flakes.
• Don’t cook the noodles in the soup. Since ramen noodles tend to get mushy when they absorb liquid, it’s best to pour the soup over the cooked noodles just before serving rather than combine the two.

Serving Suggestions

This soup is best enjoyed immediately after being poured over the ramen noodles, while still steaming hot. If you want to add some extra protein, serve with a poached egg on top.

This hot and sour soup pairs well with other Chinese recipes, like fried rice, egg rolls, and crab rangoon, or as an appetizer to main courses like beef and broccoli or sweet and sour chicken.

How to Store & Reheat Leftovers

• How to store leftovers. Leftover hot and sour ramen soup can be stored in the fridge for 3 days. Store the soup and ramen noodles separately. The soup will last longer than the ramen, so if necessary you can always prepare another packet of ramen later.
• How to reheat leftovers. Reheat the soup on the stovetop or microwave and add in the noodles. Continue cooking until the noodles are heated through.

More Easy Soup Recipes:

• Egg Drop Soup
• Matzo Ball Soup
• Stuffed Pepper Soup
• Zuppa Toscana
• Chicken Noodle Soup

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!