Quick Ginger Noodle Soup

    15 minutes

    Noodles are simmered with chilli oil, ginger, vegetable stock, soy sauce and sesame oil. You could easily add broccoli or snow peas to this also.

    89 people made this

    Serves: 2 

    • 4 cups vegetable stock
    • 90g packet instant noodles with vegetables
    • 2 teaspoons soy sauce
    • 1/2 teaspoon chilli oil
    • 1/2 teaspoon finely chopped or grated fresh ginger
    • 2 spring onions, sliced

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a medium saucepan combine stock and noodles. Cover and bring to a boil stirring to break up the noodles. Reduce heat to medium and add soy sauce, chilli oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with spring onions.

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    Reviews in English (82)


    I loved this recipe - the only reason I did not give it five stars was the inconsistency with the ingredient list. The list names chili oil, but not sesame oil. The directions include the use of sesame oil, but do not specify how much. This dish could turn bad if you add too much. However, overall very east and fast for a weeknight dinner. It is just as delicious using a different flavor of ramen noodles also.  -  30 Jan 2007  (Review from Allrecipes USA and Canada)


    My boyfriend loves this soup, and it's so easy to make! I usually double this recipe and add some mushrooms. It's very tasty!  -  30 Apr 2001  (Review from Allrecipes USA and Canada)


    I added a bag of frozen stir-fry veggies and no one could believe it was just plain ramen!  -  05 Dec 2004  (Review from Allrecipes USA and Canada)