Spicy Sriracha Ramen Noddle Soup Written by ryannimilwich on March 12, 2020 in Soups Jump to RecipePrint Recipe Print Spicy Sriracha Ramen Noodle Soup 0 from 0 votes Recipe by Ashley Manila Course: SoupsCuisine: AsianDifficulty: Medium Servings4servingsPrep time10minutesCooking time10minutesTotal time20minutes 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 Oil2 Tbsp Sriracha Hot Sauce1 Small Onion, diced1 Small Roma Tomato, diced1 Tbsp Ginger, grated5 Cloves Garlic, minced1/2 Tsp Garlic Powder1/2 Tsp Celery Salt2 Cups Water4 Cups Vegetable Broth1 Tbsp Soy Sauce1 Tsp Rice Vinegar3 Packages Ramen Noodles1/2 Cup Scallions, chopped1/2 Cup Cilantro, chopped4 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.