Ditch that seasoning packet of your instant noodles and make this Sriracha Ramen Noodle Soup instead. It is very comforting and delicious.
Course
Soup
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings2
AuthorJhuls @ The Not So Creative Cook
Ingredients
1tbspcooking oil
1onionchopped
1ripe and firm tomatochopped
1-2tbspchopped ginger
2clovesgarlicminced
1-2tbspSriracha
¼tspgarlic powder
1literwatersee notes
1-2vegetable cubessee notes
½tbspsoy sauce
2packages ramen noodlesseasoning packet discarded
Spring onionssliced
Corianderroughly chopped
Corn kerneloptional
Saltor to taste
Poached eggs or boiled eggs
cooked squid balls(optional)
Instructions
In a pot over medium-high heat, add cooking oil.
Add garlic and ginger; cook until soft.
Add tomatoes and onions; cook until soft.
Add vegetable cubes, Sriracha, and garlic powder.
Turn off the heat and add about ½ cup to 1 cup of water just to prepare the mixture for the blender. Transfer the mixture to a blender and pulse until smooth.
Put back the mixture to the pot and then turn on the heat to medium-high.
Add the remaining water and let it boil.
When boiling, add 2 packages of ramen noodles and simmer until noodles are cooked.
Serve with spring onions, coriander, and poached (or boiled) eggs. You can add whatever toppings or mix-ins you fancy. I always love my noodles with corn kernels.
Recipe Notes
Instead of water + vegetable cubes, you can use homemade or store-bought vegetable broth.
You can start with 1 tbsp of Sriracha. I used 2 tbsp & it has just enough spiciness for me.