Spicy Sriracha Ramen Noodle Soup


  • 2 tablespoons oil
  • 2 tablespoons sriracha sauce
  • 1 little onion, diced
  • 1 little roma tomato, diced
  • 1 tablespoon ginger, grated
  • 5 cloves garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 2 cups water
  • 4 cups vegetable broth
  • 1 tablespoon soy
  • 1 teaspoon rice vinegar (optional; as long as you prefer tang)
  • 3 packages ramen noodles
  • 1/2 cup scallions, chopped
  • 1/2 cup cilantro, chopped
  • 4 poached eggs (optional)
Read More: Winter Chicken Ramen
  1. Add the oil and sriracha to an outsized pot and bring to a simmer over medium-heat. Add the onion and tomato and cook for four minutes, stirring often. Add the ginger, garlic, and seasonings; cook for two minutes or till perfumed. Add two cups of water and transfer mixture to a liquidizer or food processor and pulse till sleek. Return mixture to the pot and add the broth.
  2. Bring to a simmer; add soy and vinegar (if using), and simmer for 8-10 minutes. Taste and modify seasonings pro re nata.
  3. Add the ramen noodles to the broth and simmer for an extra 2-3 minutes, or till the noodles have softened. Take away pan from heat, ladle soup into bowls, and prime with scallions, cilantro, and eggs (if using). Enjoy!

Recipe Source: BAKER by NATURE