Spicy Sriracha Ramen Noddle Soup

Spicy Sriracha Ramen Noodle Soup

0 from 0 votes
Recipe by Ashley ManilaCourse: SoupsCuisine: AsianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

This delightfully hearty noodle soup is made with dried ramen noodles, vegetable stock (but vegetable broth or even chicken broth could be subbed here), fresh veggies, dried herbs, and sriracha! It’s truly incredible. 

Ingredients

  • 2 Tbsp Sesame Oil

  • 2 Tbsp Sriracha Hot Sauce

  • 1 Small Onion, diced

  • 1 Small Roma Tomato, diced

  • 1 Tbsp Ginger, grated

  • 5 Cloves Garlic, minced

  • 1/2 Tsp Garlic Powder

  • 1/2 Tsp Celery Salt

  • 2 Cups Water

  • 4 Cups Vegetable Broth

  • 1 Tbsp Soy Sauce

  • 1 Tsp Rice Vinegar

  • 3 Packages Ramen Noodles

  • 1/2 Cup Scallions, chopped

  • 1/2 Cup Cilantro, chopped

  • 4 Poached Eggs (optional)

Directions

  • Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.
  • Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasonings as needed.
  • Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Remove pan from heat, ladle soup into bowls, and top with scallions, cilantro, and eggs (if using). Enjoy!

Notes

  • If you plan to make this ahead of time, I advise making the broth and noodles separately. Drain the noodles and pat them dry, then stir them in right before re-heating and serving. This will help avoid the noodles becoming soggy and soaking up all of the broth.

Leave a Reply

Your email address will not be published. Required fields are marked *