SPICY Ramen Recipe Ft. El Yucateco Hot Sauce! How to make Spicy Chicken Ramen Soup w/ Shoyu Tamago

pork belly

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast reduces fat while maintaining protein.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more accessible and cost-effective.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a different texture and is often cheaper.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: instant noodles

Whole wheat noodles add fiber and nutrients.

Boil a few eggs in a pot of water for about 13 to 14 minutes for hard-boiled eggs or 8 to 10 minutes for soft-boiled eggs.

Once the eggs are done boiling, peel them.

In a pot, add a few tablespoons of soy sauce and some El Yucateco red hot sauce, then heat on medium until it reaches a gentle boil.

Place the peeled eggs into the pot and gently roll them around with a silicone spatula, allowing them to soak for about a minute per side.

Remove the eggs from the pot and set them aside.

In another pot, add chicken broth and a few drops of El Yucateco red hot sauce, then bring it to a gentle boil.

Add ramen noodles to the boiling broth, cover, and boil for a few minutes until the noodles are done to your liking.

Transfer the ramen and broth into a bowl, then add chopped cilantro, chopped green onion, shaved carrot, jalapeno slices, and sliced eggs in half.

Finish with a few more drops of El Yucateco red hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens