Smoky Hot And Sour Ramen

The Smoky Hot and Sour Ramen has got us feeling all lunch-ish. It’s got everything you’d expect in a ramen bowl, like veggies and noodles, but with the addition of Cholula® Original Hot Sauce to the broth for a bold twist.
20 min
15 min

Servings: 1


  • 1 package (85 grams) Ramen noodles, seasoning packet discarded
  • Salt and pepper, to taste
  • 1/2 teaspoon (2 milliliters) minced fresh garlic
  • 1/4 teaspoon (1 milliliters) smoked paprika
  • 4 ounces (113 milliliters) shiitake or baby bella mushrooms, sliced
  • 1/4 cup (60 milliliters) matchstick carrots
  • 1 egg, soft boiled and halved
  • 1/2 teaspoon (2 milliliters) sesame oil
  • Ramen Broth
  • 1 green onion, sliced
  • 11/2 cups (375 milliliters) chicken broth
  • 1 teaspoon (5 milliliters) soy sauce
  • 41/2 teaspoons (22 milliliters) Cholula® Original Hot Sauce
  • 1 teaspoon (5 milliliters) white vinegar
  • 1/2 tablespoon (7 milliliters) cornstarch
  • 2 tablespoons (30 milliliters) cold water


  • 1 Heat oil in large saucepan on medium heat. Add garlic; sauté 2 minutes until fragrant. Add mushrooms, paprika, salt and pepper. Sauté 5 minutes or until softened. Remove and set aside.
  • 2 Add mushrooms, smoked paprika and salt and pepper to taste and sauté for 5 minutes or until they release their juices and cook down. Remove and set aside.
  • 3 Add chicken broth to same pan. Bring to boil on high heat. Add soy sauce, Original Hot Sauce and vinegar, stirring to mix. Season with salt and pepper, to taste.
  • 4 Mix cornstarch and water in small bowl. Add to broth. Reduce heat and simmer until thickened slightly. Add noodles and carrots. Simmer just until noodles are tender.
  • 5 Transfer mixture to serving bowls. Add mushrooms, soft boiled egg and drizzle with sesame oil and additonal Hot Sauce, if desired. Sprinkle with green onion to serve.

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