Go Back
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.