Come Fall, I take comfort in fuzzy boots, soft sweaters, and GIANT bowls of spicy, slurpy soup. And although September is hardly the heart of the season, I say it’s never too early to start filling up our recipe boxes with easy, healthy, cozy soup recipes. I’ll hold off on the chili for another month or so… but soup we do now I don’t think you’ll mind one bit once you take a bite of this spicy sriracha ramen noodle soup!
This soup is made with packaged ramen noodles (yes; you can totally buy the 29 cent packs and just discard the seasoning), vegetable stock, fresh veggies, dried herbs, and sriracha! You may top your spicy bowl off with cilantro, hot peppers, scallions, a soft boiled egg, or – my personal favorite – ALL OF THE ABOVE! Can I hear a heck-to-the-yum?!
The great thing about this comforting recipe is it’s SO simple to throw together – even on a night you don’t feel like cooking. The steps are so easy! First you simmer some sesame oil with an onion, parsley, garlic, chopped tomato, and some spices. That takes about 6 minutes. Then you’ll transfer that mix to the blender for a quick whirl – 20 seconds max – before pouring it back into the pot, adding some water and store-bought stock, and bringing to a boil. At this point you’re half way done! Woot. Lastly you’ll add a splash of sriracha, soy sauce, and vinegar (optional, but I love the slight tang), boil for another minute or so, then add your noodles. The noodles only need to cook about 2 minutes, so be sure you’ve tasted your soup and adjusted the seasoning to your taste preference before adding the noodles. Soggy noodles suck So I’m just trying to save you from that.
Once your soup is ready, just top it off with a little – or a lot – of whatever, and slurp away!!! Enjoy! xo
20-Minute Spicy Sriracha Ramen Noodle Soup
- 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)
- 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!