Thursday, January 22, 2015

20-Minute Spicy Sriracha Ramen Noodle Soup

20-Minute Spicy Sriracha Ramen Noodle Soup


2 tablespoons sesame oil
2 tablespoons sriracha hot sauce
1 small onion, diced
1 small roma tomato, diced
1 tablespoon ginger, grated
5 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
4 cups vegetable broth
2 cups water
1 tablespoon soy sauce
1 teaspoon rice vinegar (optional; only if you like tang)
3 packages ramen noodles
1/2 cup scallions, chopped
1/2 cup cilantro, chopped
2 poached eggs (optional)


Add the Sriracha and sesame to a large pot and bring to a simmer over medium-heat. Next add in the tomato and onions and cook for roughly 4-5 minutes stirring occasionally. Next add the garlic, ginger, and seasonings and cook about another 2-3 minutes. 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, and simmer for 8-10 minutes. Taste test and adjust to your preference!

Add the ramen noodles to the soup mixture for about 3 minutes or until the noodles are cooked to your preference. Add the scallions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with cilantro and and hardboiled or poached eggs. Serve and enjoy!

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