Ramen Hot and Sour Soup

"I am a hot and sour soup SNOB, for sure! I could eat it every day, but since I live 47 miles from the closest Chinese restaurant, and I'm on a budget as far as buying ingredients...I dreamed this up, and trust me, it is yummy. Not the real thing for sure, but it satisfies my cravings. I use Maruchan Ramen in either the oriental or shrimp flavor. You can use any brand rice vinegar, seasoned or unseasoned, and for the heat, I use only Sriracha HOT Chili Sauce. (or as we call it, rooster sauce, because of the picture of the rooster on the bottle.)"
photo by Cilantro in Canada photo by Cilantro in Canada
photo by Cilantro in Canada
photo by Cilantro in Canada photo by Cilantro in Canada
photo by *Parsley* photo by *Parsley*
Ready In:


  • 1 (3 ounce) package ramen noodles
  • 2 cups water
  • 18 cup mushroom, thinly sliced
  • 1 tablespoon rice vinegar
  • 18 teaspoon chili sauce
  • 1 egg, beaten
  • 18 cup meat, cooked, sliced thinly. (optional)
  • 1 green onion, light and dark green parts, sliced thin


  • Put 2 cups of warm water in saucepan. Add Ramen Noodles and Mushrooms. Bring to boil.
  • Add Rice Vinegar and Chili Sauce, cook till noodles are tender, about 5-7 minutes. Turn heat down to medium.
  • Add the sliced meat if desired. You can use beef, pork, or uncooked small shrimp.
  • Very slowly drizzle in the beaten egg so that it kinda forms a solid mass on top of the soup. Once the egg is kinda solid, stir the soup, incorporating the egg.
  • Pour into bowl and sprinkle sliced onion on top.
  • ******Note, Adjust the Vinegar and the Chili Sauce according to your taste.

Questions & Replies

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  1. Salialto
    Are you supposed to use the seasoning packet that comes with the noodles?


  1. Cilantro in Canada
    I made this for my daughter for lunch today. I made as directed but added a little corn and sesame oil. It was easy and fast and tasted great. Thanks for the recipe.
  2. *Parsley*
    Excellent little creation.... even though it's not like the "real thing." It still has a great hot/sour flavor and yes, it WILL satisfy the craving. I used chicken broth for the water (and tossed out the flavor packet) and pork for the meat. I didn't measure the meat or mushrooms, but I know I used a bit more than 1/8 cup of each. I love the versatility of this recipe. You can change it up each time you make it. Thanx for sharing! Yum!
  3. DailyInspiration
    Tasty and so easy to make. This soup really made a nice lunch today. Made a couple of changes such as using chicken broth and I took the advice of another reviewer and added sesame oil as well. Will definitely make this soup again. Made for Zaar Chef Alphabet Soup tag, February, 2014.


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