If you’re looking for a noodle soup to stir your soul, you need to try this spicy yet creamy firecracker ramen. Yes, it’s loosely inspired by Wagamama’s legendary firecracker ramen, but with a few swaps and add in’s along the way!
As far as noodle soups go, this one hits all the right notes to warm you up this cosy season with the perfect balance of fiery flavours balanced by a creamy touch. We’re pairing our spicy firecracker ramen with deeply savoury glazed mushrooms, transforming it into a wholesome bowl that will have you savouring every last slurp.
Ingredients In This Spicy Firecracker Ramen
- Ramen/ instant noodles of choice
To cook the mushrooms:
- Cooking oil
- Mushrooms of choice (use any mushrooms you like, we have used button mushrooms)
- Dark soy sauce:
To prepare the broth:
- Aromatics (garlic, ginger, spring onions/ scallions)
- Gochujang
- Chilli oil and/ or hot sauce of choice (we have used Sriracha)
- Tomato paste
- Soy sauce
- Coconut milk
- Vinegar
- Water/ stock
Before you ask, I always use my own homemade chilli oil:
Homemade Chilli Oil
A jar of homemade chilli oil is the most versatile condiment to have on hand as you can add it to just about everything from eggs to noodles and even salads. The recipe below is easily adaptable to your taste – simply adjust the ingredients below as per your preference to recalibrate the flavours to your spice threshold!
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Steps For Making This Fiery Noodle Soup
- Start by cooking your noodles of choice just shy of al dente—trust me, you want them to hold up to this flavor-packed broth!
- Cook the mushrooms: Sauté some mushrooms until golden-brown. Stir in the dark soy sauce until combined. Set aside.
- Build the broth: Start with your aromatics (garlic, ginger and spring onions) and once fragrant, bring in shades of heat with your choice of fiery sauces such as chilli oil, gochujang and / or hot sauce. Add a splash of sauce and vinegar, followed by coconut milk and water/ stock to combine it into a silky-smooth broth.
- Let the broth simmer so that the flavours/ colour deepen to your desired intensity.
- Assemble the bowl: Ladle the fiery broth over the cooked noodles. Top with the glazed mushrooms along with scallions and sesame seeds… and DIVE IN!
Firecracker Ramen
This fiery yet creamy noodle soup comes together with a burst of flavours that are spicy, savoury and rich in umami
Servings 2
Ingredients
- 1 packet noodles of choice
- 2-3 tbsp oil
- 1 cup mushrooms (sliced)
- 1 tbsp dark soy sauce
- 3-4 garlic cloves (minced)
- 1 knob ginger (grated)
- ⅓ cup scallions/ spring onions (sliced)
- 1 tbsp chilli oil
- 1 tbsp hot sauce of choice (e.g. Sriracha)
- 1 tbsp gochujang
- 1 tbsp tomato paste (optional)
- 1 tbsp soy sauce
- 250 ml coconut milk
- 250 ml water
- 1 tsp vinegar
Instructions
- Cook your noodles of choice until just shy of al dente. Drain and set aside.
- Heat a splash of oil. Add in the sliced mushrooms. Cook until they’ve released their water and have browned. Stir in some dark soy sauce and set aside.
- Heat a splash of oil and stir in garlic, ginger and a handful of scallions.
- Cook for a few minutes until fragrant, then add chilli oil, hot sauce, gochujang, tomato paste, soy sauce and stir well until caramelised.
- Then pour in the coconut milk, water and vinegar.
- Stir well to combine. Let it simmer until the flavours have deepened.
- Ladle the soup over the noodles. Top with the mushrooms, scallions and sesame seeds and DIVE IN!
Video
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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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