Spicy Sriracha Ramen Noodle Soup Recipes

Steps:

• Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
• Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
• Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

Steps:

• Prepare enough water as suggested on the ramen package and prepare the ginger while the water is heating to a boil.
• Cook the noodles in the boiling water for 2 minutes.
• After 2 minutes, drop in the egg and stir quickly with a fork. Then add the ginger, bullion, and bean sprouts and let cook for an additional minute, so that the noodles cook for a total of 3 minutes.
• Drain the water.
• Stir in the soy sauce and Sriracha sauce.
• On the plate, garnish with red pepper flakes and chives.

Steps:

• 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.