Spicy Sriracha Ramen Noodle Soup Recipes

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EASY SPICY SRIRACHA RAMEN NOODLES SOUP



Easy Spicy Sriracha Ramen Noodles Soup image

This easy spicy Sriracha ramen noodles soup is going transport you to spice heaven.This recipe is so simple and easy to make, the soup is ready in 20 minutes. Who said a bowl of ramen noodles soup is bland and boring.

Provided by Jyothi Rajesh

Categories     Dinner     Lunch     Main Course     Soup

Number Of Ingredients 14

2 packets individual ramen noodles ((used 2.5oz/70 grams packet))
1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 cup white spring onions
2-3 tablespoon tomato paste/puree
3-5 tablespoon Sriracha sauce
1 tablespoon soy sauce
1/2 teaspoon vinegar
2-3 cups vegetable broth
Fresh coriander leaves
Few sliced Jalapeno peppers
Green spring onions
Soft boiled eggs

Steps:

  • 1. Heat sesame oil in a large sauce pan. Cook minced garlic and ginger until raw smell is gone.
  • 2. Saute chopped white spring onions for few minutes.
  • 3. Add tomato puree or paste into the pan and cook stirring regular intervals.
  • 4. Pour ½ cup vegetable broth/chicken broth/water. Bring it to boil.
  • 5. Then blend the broth mixture using a hand blender or a mixer blender.
  • 6. Pour the pureed broth back into the sauce pan. Pour the remaining broth into the pan.
  • 7. Add Sriracha sauce, soy sauce and vinegar and give it a stir.
  • 8. Once the broth starts boiling add ramen noodles and wait for few minutes.
  • 9. Stir well and let it boil till ramen noodles are perfect cooked, firm but cooked.
  • 10. Pour the soup into bowls.
  • 11. Garnish with fresh coriander leaves, sliced Jalapenos, green spring onions and a soft boiled eggs.
  • 12. Serve immediately!

Nutrition Facts : Calories 123 kcal, Carbohydrate 13 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 2114 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

20-MINUTE SPICY SRIRACHA RAMEN NOODLE SOUP (VIDEO)



20-Minute Spicy Sriracha Ramen Noodle Soup (Video) image

A spicy ramen noodle soup spiked with sriracha hot sauce and ready in just 20 minutes!

Provided by Ashley Manila

Categories     Dinner

Time 20m

Number Of Ingredients 16

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
2 cups water
4 cups vegetable broth
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
4 poached eggs (optional)

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 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!

EASY, SPICY CHICKEN RAMEN NOODLE SOUP



Easy, Spicy Chicken Ramen Noodle Soup image

Start with chicken broth from leftover rotisserie chicken for this easy and tasty ramen soup.

Provided by KKraft

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 14

4 eggs
6 cups chicken stock
2 cups diced rotisserie chicken meat
2 cups fresh spinach
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
1 (1 inch) piece ginger, grated
1 (12 ounce) package ramen noodles
1 cup finely crumbled dried seaweed, or to taste
4 green onions, chopped, or to taste
2 Thai chile peppers, stemmed and coarsely chopped, or to taste
2 tablespoons sriracha sauce, or to taste

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.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 14.8 g, Cholesterol 219.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 26.5 g, SaturatedFat 4.8 g, Sodium 2596.3 mg, Sugar 1.9 g

SPICY SRIRACHA RAMEN



Spicy Sriracha Ramen image

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

1 (3 ounce) packet any flavor ramen noodles (discard the seasoning packet)
1 egg
1 tablespoon freshly grated gingerroot
1/4 vegetable bouillon cube (cut off a small piece)
1/4 cup bean sprouts
2 -3 tablespoons soy sauce
1/2 tablespoon sriracha sauce
red pepper flakes, to taste
2 tablespoons chives

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

20-MINUTE SPICY SRIRACHA RAMEN



20-Minute Spicy Sriracha Ramen image

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

2 tablespoons sesame oil
1 1/2 tablespoons sriracha hot sauce
1 small onion, diced
1 small roma tomato, diced
1 tablespoon ginger, grated
5 garlic cloves, minced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
4 cups vegetable broth
2 cups water
1 tablespoon soy sauce
1/2 teaspoon rice vinegar
3 (3 ounce) packages ramen noodles
1/2 cup scallion, chopped
1/2 cup cilantro, chopped
4 poached eggs (optional) or 4 soft-boiled eggs (optional)

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.

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