Spicy Ramen Noodles Soup
A quick, spicy, and flavor-packed ramen noodle soup with a Sriracha kick. This easy, nourishing meal combines protein-rich eggs, fiber-filled vegetables, and a savory broth, making it a perfect weeknight dinner or lunch. Customize the spice level and protein for a meal everyone will love.
Equipment
- 1 Large Saucepan
- 1 Cutting Board
- 1 Knife
- 1 hand blender or regular blender
- Measuring Cups and Spoons
- Soup bowls for serving
Ingredients
- 2 packets 70g each ramen noodles
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 cup white spring onions chopped
- 2 –3 tbsp tomato paste or puree
- 3 –5 tbsp Sriracha sauce adjust to taste
- 1 tbsp soy sauce
- ½ tsp vinegar
- 2 –3 cups vegetable or chicken broth
For Garnish:
- Fresh coriander leaves chopped
- Few sliced Jalapeno peppers
- Green spring onions sliced
- 2 soft-boiled eggs
Instructions
- Prepare the Aromatic Base: Start by heating 1 tablespoon of sesame oil in a large saucepan over medium heat. Once the oil is hot, add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger. Stir constantly for about 1–2 minutes until the raw smell disappears and the aroma fills your kitchen. This step ensures the soup has a fragrant and flavorful foundation. Be careful not to burn the garlic, as it can turn bitter quickly.
- Sauté the Spring Onions: Add 1 cup of chopped white spring onions to the aromatic base. Cook for 2–3 minutes, stirring frequently, until the onions soften and become slightly translucent. This adds a natural sweetness and depth to the broth. Make sure the onions don’t brown; you want them tender and aromatic, not crispy.
- Incorporate Tomato Paste: Next, stir in 2–3 tablespoons of tomato paste or puree. Cook it for 2–3 minutes, stirring constantly, until the paste thickens slightly and the raw tomato taste fades. This step creates a rich, umami-filled base that gives the broth a vibrant color and body.
- Add Initial Broth for Blending: Pour in ½ cup of vegetable or chicken broth to the saucepan. Bring the mixture to a gentle boil. This small amount of liquid is perfect for blending the aromatics into a smooth, flavorful paste without losing volume.
- Blend the Base Smoothly: Remove the saucepan from heat. Using a hand blender or countertop mixer, carefully blend the broth and aromatics until smooth. If using a countertop blender, allow the mixture to cool slightly, then blend in batches to avoid splattering. Blending at this stage ensures a silky and uniform soup base.
- Combine with Remaining Broth: Return the pureed mixture to the saucepan and add the remaining 1½–2½ cups of broth. Stir gently to combine, creating a full-bodied and savory soup. Adjust the total liquid depending on how thick or thin you prefer your soup.
- Season the Soup: Add 3–5 tablespoons of Sriracha sauce, 1 tablespoon of soy sauce, and ½ teaspoon of vinegar to the broth. Stir well to combine, tasting carefully. Adjust the Sriracha depending on your preferred spice level. This combination balances heat, umami, and acidity, making the soup lively and flavorful.
- Cook the Ramen Noodles: Once the broth comes to a gentle boil, add 2 packets of ramen noodles. Stir immediately to prevent the noodles from sticking together. Let them cook for 3–5 minutes, or until tender yet firm (“al dente”). Stir occasionally to ensure even cooking and full flavor absorption.
- Final Broth Adjustment: Taste the broth and adjust seasoning if needed—add a pinch of salt, a little more soy sauce, or a splash of vinegar for brightness. This step ensures the soup has a perfectly balanced flavor before serving.
- Prepare Garnishes: While the noodles are cooking, get the garnishes ready. Slice a few Jalapeno peppers thinly, chop some fresh coriander leaves, and slice the green spring onions. If you haven’t already boiled your eggs, soft-boil 2 eggs for about 6–7 minutes, then peel and set aside.
- Serve and Garnish: Carefully ladle the hot soup into bowls, ensuring an even distribution of noodles and broth. Top each bowl with soft-boiled eggs, sliced Jalapenos, green spring onions, and a sprinkle of fresh coriander leaves. The garnishes not only add visual appeal but also enhance the flavor and texture.
- Enjoy Immediately: Serve the Sriracha Ramen Noodles Soup hot, while the noodles are firm and the broth steamy. This soup is best enjoyed immediately to experience the perfect harmony of spicy, savory, and aromatic flavors. Encourage diners to stir the garnishes into the soup for every bite.
Notes
- Customize Spice Levels: Adjust the amount of Sriracha to suit your heat preference. Start with less if you prefer a milder soup, or add more for an extra kick.
- Protein Options: Soft-boiled eggs provide a quick protein boost, but you can also add cooked chicken, shrimp, beef, or tofu for a heartier meal.
- Vegetable Variations: Boost fiber and nutrition by adding mushrooms, bok choy, spinach, carrots, or bell peppers. Add them in the last few minutes of cooking to retain crunch and color.
- Broth Tips: For a richer flavor, use homemade chicken or vegetable broth. Store-bought broths work well, too—just adjust the seasoning accordingly.
- Make-Ahead Meal: You can prep the broth and aromatics ahead of time, making it easier to assemble the soup on busy days.
