Spicy Sriracha Ramen Recipes
20-MINUTE SPICY SRIRACHA RAMEN
adapted from Baker by Nature. I also added some broccoli and edamame to mine for some extra nutrition and color! Feel free to experiment with add-ins.
Provided by sofie-a-toast
Categories Japanese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
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.
SPICY SRIRACHA RAMEN
I created this because I wanted a MSG-free, spicy Ramen that was also vegetarian (ramen packets use beef/chicken stock). The result is almost just as easy and a lot healthier. If it is important to you, check that the bouillon does not have MSG. You can also omit it as most of the flavor comes from the Sriracha and soy sauces. NOTE: Sriracha hot chili sauce comes in a large clear bottle with a green topper. You can find it often in the Thai/Chinese food sections of grocery stores or with the other hot sauces. It is VERY spicy. :) I highly recommend only using Sriracha sauce as it has a unique flavor which I don't think can be replaced by a mexican or other hot sauce.
Provided by heidi
Categories One Dish Meal
Time 4m
Yield 1 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 478.3, Fat 18.2, SaturatedFat 8, Cholesterol 186, Sodium 3816.1, Carbohydrate 59.2, Fiber 3, Sugar 3.4, Protein 20.1
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- 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 seasonings as needed.
- Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Remove pan from heat, ladle soup into bowls, and top with scallions, cilantro, and eggs (if using). Enjoy!
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