Sriracha Ramen Soup
Sriracha. It’s just so delicious! Often referred to as yuppy ketchup – I really don’t care! It gives that spicy bite to Vietnamese Pho, some extra kick to grilled salmon and makes a damn good aioli.
I’ve been Pinteresting a lot lately and I came across this recipe from Baker By Nature. It was super simple to make and super yum. Next time I would add some spinach to the soup and also top it with some fresh basil.
Ingredients
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)
1 cup fresh spinach
1/4 cup fresh basil, torn
Instructions
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, vinegar and spinach and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with cilantro, basil and eggs.
Comments
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