Ramen Noodle Soup

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  • - 700ml chicken stock.
  • - 2 garlic cloves, peeled and halved.
  • - 4tsp Red Chilli Sauce.  
  • - 4tsp soy sauce.  
  • - 350g ramen noodles.  
  • - 100g tofu, cut into small cubes.
  • - 1 carrot, peeled and cut into match sticks.
  • - 2 pak choi, halved.
  • - Spring onion, finely chopped.
  • - 2 eggs, soft boiled, peeled and halved.
  • - Sprinkle of sesame seeds, nigella seeds and chilli flakes.

This is a really flavoursome snack that is easy to put together and perfect for a summer evening.

Serves: 4 | Prep Time: 20 minutes | Difficulty: Easy.


  1. In a large saucepan, mix together the stock, garlic, Red Chilli Sauce and soy sauce, then simmer for 3 minutes. Add the pak choi and simmer for another 2 minutes.

  2. In a medium saucepan, cook the ramen noodles for 4 minutes, drain and set aside.

  3. Transfer the noodles into the bowls. Strain the stock and pour over the noodles. Top with pak choi, carrot sticks, tofu cubes and egg halves. Sprinkle with spring onion, seeds and chilli flakes. 

  4. Shop Red Chilli

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