Name: Instant Ramen Upgrade with Spice Witch Chili Oil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1-2 servings
Cuisine: Asian-American
Ingredients: 1 pack instant ramen; 2 eggs; 4-6 oz mushrooms, sliced; 1-2 cups spinach or bok choy; 1-2 tablespoons soy sauce; 1 teaspoon rice vinegar; 3-4 tablespoons Spice Witch Chili Oil, divided

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.

Why this ramen upgrade works

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.

Instant Ramen Upgrade with Chili Oil

Serves

1 to 2

Ingredients

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

Optional toppings

Scallions
Sesame seeds
Spice Witch Chili Crisp for texture
Leftover chicken or tofu

How to make instant ramen taste better with Chili Oil

1. Marinate the eggs

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.

2. Cook the mushrooms in Chili Oil

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.

3. Cook the ramen and greens

Cook the instant ramen according to package directions.

Add greens during the last minute so they soften but stay bright.

4. Add Chili Oil to the broth

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.

5. Assemble and finish

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.

Chili Oil vs Chili Crisp for ramen

Use Chili Oil for

flavoring the broth
marinating eggs
cooking mushrooms
finishing with a drizzle

Use Chili Crisp for

texture
crunch
a spoonable topping at the end

Both work well in ramen, but Chili Oil is the star for this recipe.

Easy ramen shortcuts and tips

Add protein

Use leftover chicken, tofu, or an extra egg.

Make it richer

Add a spoonful of tahini or a splash of coconut milk to the broth.

Use what you have

This recipe works with different greens, mushrooms, and ramen brands.

Start with less heat

Add a small spoonful of Chili Oil first, then taste and adjust.

Final note

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.

What is Original Chili Crisp?

Original Chili Crisp is the everyday jar — the balanced one you reach for without thinking. It is a chili crisp made with avocado oil instead of seed oils, so there is no canola or soybean oil in the jar. Onto that clean base we layer garlic, ginger, shallots and a warm spice blend for depth that goes well past heat. It is layered, crunchy, and built on real ingredients. If you have seen this style of condiment called chili crunch, this is the same thing — a spoonable, crunchy chili condiment you can cook with or finish with.

Why avocado oil instead of seed oils

Most chili crisps lean on seed oils. Ours starts with avocado oil for a cleaner, more neutral base — no seed oils, ever, which means no canola and no soybean oil. The result is no funky aftertaste and no fillers, just flavor that tastes like something.

Avocado-oil base — no canola, no soybean oil

No fillers, no funky aftertaste

Small batch, made in Asheville, NC

Balanced heat — warmth and depth, not just burn

Ways to use it

There is no wrong way to use Original Chili Crisp — cook with it or finish with it, both work.

Spoon it over a bowl of plain white rice and dinner's done

Stir it into mayo for a standout sandwich spread

Fold it through scrambled eggs

Drag a dumpling through it

Spoon it over a fried-egg-and-avocado situation

FAQ

Is Spice Witch Original Chili Crisp seed oil free?
Yes. It is made with an avocado-oil base instead of seed oils — no canola and no soybean oil.

Is chili crisp the same as chili crunch?
Mostly, yes. Chili crisp and chili crunch both describe a crunchy, spoonable chili condiment, and the names get used interchangeably. Ours is made on an avocado-oil base with garlic, ginger and shallots, so whichever name you searched for, this is the jar.

What oil is Original Chili Crisp made with?
Avocado oil. We use avocado oil instead of seed oils as the base for every jar.

How hot is the Original Chili Crisp?
It has balanced heat — warm and layered rather than overwhelming, with depth from garlic, ginger, shallots and a warm spice blend.

How do I use chili crisp?
Spoon it over rice or eggs, stir it into mayo, drag a dumpling through it, or cook with it. There is no wrong way — use it as a base flavor or a finishing condiment.

How is Original different from Black Garlic and Spicy Honey?
Original is the balanced everyday jar. Black Garlic is darker and savory with fermented black garlic; Spicy Honey is sweet-and-spicy. All three use the same avocado-oil base.

Where is it made?
In Asheville, North Carolina, in small batches by a woman-owned kitchen.

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