Sriracha Ramen Noodle Soup

February 4, 2017

Ditch that seasoning packet of your instant noodles and make this Sriracha Ramen Noodle Soup instead. It is very comforting and delicious.

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Another answer to a craving.

I think that’s always the start of my food posts, yes?

So I’ve been into Korean drama recently and I always see ramen in most of the episodes. Whenever I see the actors/actresses eating ramen, my craving becomes stronger and stronger. Well, you know how naughty I am when it comes to my eating habits… and I confess that I always keep instant/cup noodles with me. You know, anytime I arrive at home starving, I can eat something. Instant fried noodles or noodle soup – I always have them. Don’t judge. 😀

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To satisfy the craving, I decided to make myself a ramen noodle soup by adding Sriracha and used vegetable broth, and I also discarded its seasoning packets. I am not sure if it is healthier that way, but hey, I don’t eat this everyday. And let’s not talk about healthy stuff right now. 😀

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I really loved how this turned out – delicious, filling and comforting with just enough spiciness from the Sriracha.

You can add toppings or mix-ins you like but I love spring onions, coriander, corn kernel, poached eggs and I add cooked squid balls, too.

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I am taking this delicious soup to Fiesta Friday #157 to warm your cold days or to make your warm days warmer. 😛 This week’s FF party is co-hosted by Su and Andrea. Of course, thanks to you, Angie.

with corn kernel, without squid balls

I hope you can try the recipe and let me know. I’ve shared a video on my YouTube channel. Please don’t forget to like, share, and subscribe. See you there! 😉

Print

Sriracha Ramen Noodle Soup

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 Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 1 tbsp cooking oil
  • 1 onion chopped
  • 1 ripe and firm tomato chopped
  • 1-2 tbsp chopped ginger
  • 2 cloves garlic minced
  • 1-2 tbsp Sriracha
  • ¼ tsp garlic powder
  • 1 liter water see notes
  • 1-2 vegetable cubes see notes
  • ½ tbsp soy sauce
  • 2 packages ramen noodles seasoning packet discarded
  • Spring onions sliced
  • Coriander roughly chopped
  • Corn kernel optional
  • Salt or to taste
  • Poached eggs or boiled eggs
  • cooked squid balls (optional)

Instructions

  1. In a pot over medium-high heat, add cooking oil.

  2. Add garlic and ginger; cook until soft.

  3. Add tomatoes and onions; cook until soft.
  4. Add vegetable cubes, Sriracha, and garlic powder.
  5. 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.
  6. Put back the mixture to the pot and then turn on the heat to medium-high.
  7. Add the remaining water and let it boil.
  8. When boiling, add 2 packages of ramen noodles and simmer until noodles are cooked.
  9. 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. 

Thanks a bunch for spending your precious time with me!

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Also sharing at

What’s for Dinner? Sunday link up #240 | Food Friday | Foodie Friends Friday | Saucy Saturdays | Happiness is Homemade | Mix It Up Monday | Melt in Your Mouth Monday | Family Joy Blog Link Up | Cook Once Eat Twice | What’d You Do This Weekend? | Lou Lou Girls Fabulous Party | Totally Terrific Tuesday | Tickle Your Tastebuds Tuesday | Cook Blog Share | Turn It Up Tuesday |   Full Plate Thursday,471 | Happiness Is Homemade Linky Party |

Featured at: Fiesta Friday #158 | Family Joy Blog Link Up Party #54 | Happiness Is Homemade Link Party #158 |

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