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have a secret. I still love instant ramen.
Not the fancy kind. The quick pantry kind that saves dinner when I am tired, hungry, and not trying to turn one meal into a project.
This is my favorite way to make instant ramen taste better using Spice Witch Chili Oil in layers. I use it to marinate eggs, cook mushrooms, flavor the broth, and finish the bowl.
Fast dinner. Real flavor. Very little effort.
Instead of adding chili oil only at the end, you build flavor in a few simple steps.
Marinate the eggs for extra depth
Cook mushrooms in chili oil for a rich, savory topping
Add chili oil to the broth for warmth and flavor
Finish with a drizzle for balance and aroma
It is still instant ramen. It just tastes much better.
1 to 2
1 pack instant ramen
2 eggs
4 to 6 ounces mushrooms, sliced
1 to 2 cups greens, such as spinach or bok choy
1 to 2 tablespoons soy sauce
1 teaspoon rice vinegar, optional
1 to 2 teaspoons Spice Witch Chili Oil for egg marinade
1 tablespoon Spice Witch Chili Oil for cooking mushrooms
1 to 2 teaspoons Spice Witch Chili Oil for broth and finishing, more to taste
Water for cooking ramen
Scallions
Sesame seeds
Spice Witch Chili Crisp for texture
Leftover chicken or tofu
Soft boil the eggs, peel them, and set aside.
In a small bowl or container, mix:
1 to 2 teaspoons Spice Witch Chili Oil
1 to 2 tablespoons soy sauce
a small splash of rice vinegar or water
Add the eggs and let them sit while you prep the rest. Even a short soak adds flavor.
Heat 1 tablespoon Spice Witch Chili Oil in a pan over medium heat.
Add the mushrooms and cook until browned and slightly crispy at the edges, about 5 to 7 minutes.
Set aside.
Cook the instant ramen according to package directions.
Add greens during the last minute so they soften but stay bright.
Add 1 to 2 teaspoons Spice Witch Chili Oil to the broth, either in the pot or directly in the bowl.
Taste and add more if you want more heat and flavor.
Add noodles and broth to a bowl.
Top with mushrooms and marinated eggs.
Finish with another drizzle of Spice Witch Chili Oil.
If you want extra texture, add a spoonful of Spice Witch Chili Crisp on top.
flavoring the broth
marinating eggs
cooking mushrooms
finishing with a drizzle
texture
crunch
a spoonable topping at the end
Both work well in ramen, but Chili Oil is the star for this recipe.
Use leftover chicken, tofu, or an extra egg.
Add a spoonful of tahini or a splash of coconut milk to the broth.
This recipe works with different greens, mushrooms, and ramen brands.
Add a small spoonful of Chili Oil first, then taste and adjust.
This is exactly the kind of shortcut cooking I love.
Simple, cozy, and full of flavor without a lot of effort.
If instant ramen is in your life too, this is a great way to upgrade it.
Spice Witch Chili Crisp isn’t just spicy—it’s layered, complex, and made with real ingredients that actually belong in your kitchen. We start with avocado oil (because no one asked for seed oils), and infuse it with crispy garlic, toasted spices, and just the right amount of heat.
This is your go-to condiment for upgrading almost anything—without fake flavors or filler.
Eggs: Top scrambled or fried eggs for extra crunch
Pizza: Drizzle on pizza for a spicy-salty finish
Pasta: Stir into noodles or finish carbonara with a kick
Sandwiches: Mix into mayo for a chili crisp aioli
Veggies: Toss roasted vegetables in a spoonful while still hot
Meat: Top grilled chicken, pork, or steak for extra flavor
Yes, it even works with yogurt, cheese boards, and popcorn. We won’t stop you.
Made with avocado oil (no seed oils here)
Plant-based and pantry-friendly
No added sugar
Designed for home cooks who don’t want to settle