Description
This Volcano Ramen Level 10 is a fiery, umami-rich bowl loaded with spicy broth, chewy noodles, and bold toppings. Perfect for spice lovers and ramen challenge nights, it’s a comforting, flavor-packed meal that’s surprisingly easy to make at home.
Ingredients
- 4 cups chicken stock or broth
- 2 cups water
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons gochujang (Korean chili paste, or substitute Sriracha)
- 3 tablespoons chili oil (homemade or store-bought)
- 1 teaspoon Sichuan peppercorns, crushed
- 3 packs ramen noodles (about 9 oz total, fresh or dried)
- 2 large eggs
- 6–8 slices pork belly or chashu (about 6 oz total, or substitute rotisserie chicken or tofu)
- 3 green onions, thinly sliced
- 1/2 cup corn kernels
- 2 nori sheets, cut into strips
- 1 cup bean sprouts
- 1/2 cup bamboo shoots (optional)
- For Volcano Chili Oil (optional):
- 1/2 cup neutral oil (vegetable or canola)
- 3 tablespoons gochugaru (Korean chili flakes)
- 4 garlic cloves, thinly sliced
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon sesame seeds
Instructions
- Make the Volcano Chili Oil (if homemade): In a small saucepan, heat 1/2 cup neutral oil over medium-low heat. Add 4 thinly sliced garlic cloves and 1 tsp Sichuan peppercorns. Sauté until garlic is golden and fragrant, about 4 minutes. Remove from heat, stir in 3 tbsp gochugaru and 1 tbsp sesame seeds. Let cool completely, then strain if desired.
- Prep the Eggs: Bring a medium saucepan of water to a gentle boil. Lower in 2 eggs and boil for 6-7 minutes for soft centers. Transfer to ice water, let cool, and gently peel.
- Prepare the Broth: In a large soup pot, heat 1 tbsp sesame oil over medium heat. Add 4 minced garlic cloves and 1 tbsp grated ginger; sauté until fragrant, about 1 minute. Add 2 tbsp gochujang, stirring to toast gently. Pour in 4 cups chicken stock and 2 cups water. Bring to a simmer.
- Flavor and Spice: Stir in 2 tbsp white miso paste, 2 tbsp soy sauce, and 3 tbsp chili oil. Crush 1 tsp Sichuan peppercorns and sprinkle in. Simmer for 15-20 minutes, stirring occasionally.
- Cook the Noodles: While the broth simmers, cook 3 packs ramen noodles according to package instructions (usually 3-4 minutes in boiling water). Drain and set aside.
- Prep the Toppings: Slice green onions, cut nori sheets into strips, and prepare corn, bean sprouts, and bamboo shoots. Slice the pork belly or prepare tofu/chicken as needed.
- Assemble the Bowls: Divide noodles among 2-3 large bowls. Ladle the hot broth over the noodles. Arrange toppings: pork belly slices (or tofu/chicken), halved soft-boiled eggs, corn, sprouts, bamboo shoots, nori, and green onions.
- Finish with Volcano Oil: Drizzle a spoonful (or more) of homemade volcano chili oil over each bowl.
Notes
Taste and adjust spice as you go; halve chili oil and gochugaru for a milder version. For vegetarian, use vegetable broth and tofu. For gluten-free, use tamari and gluten-free ramen. Prep toppings and eggs while the broth simmers to save time. Store broth and noodles separately for leftovers. Chili oil can be made ahead and kept in the fridge for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 large bowl (about
- Calories: 650700
- Sugar: 7
- Sodium: 2200
- Fat: 23
- Saturated Fat: 6
- Carbohydrates: 80
- Fiber: 5
- Protein: 25
Keywords: volcano ramen, spicy ramen, level 10 ramen, Japanese noodles, chili oil ramen, miso ramen, ramen challenge, homemade ramen, spicy challenge, comfort food