20-Minute Spicy Sriracha Ramen Noodle Soup

• Vegetarian

• Produce

  • 1/2 cup Cilantro
  • 5 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 tbsp Ginger
  • 1 Onion, small
  • 1 Roma tomato, small
  • 1/2 cup Scallions

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 1 tbsp Soy sauce
  • 2 tbsp Sriracha hot sauce

• Pasta & Grains

  • 3 packages Ramen noodles

• Baking & Spices

  • 1/2 tsp Celery salt

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 2 tbsp Sesame oil

• Liquids

  • 2 cups Water

Found on bakerbynature.com

Description

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)

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 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 and eggs. Enjoy!

Nutrition