Categories: Asian
Ingredients
- 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)
Directions
- 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!