20 Minute Spicy Sriracha Ramen Recipes

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

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
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!

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

Ingredients

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.

SPICY RAMEN READY IN 20 MINUTES! RECIPE

Spicy Ramen ready in 20 minutes! Recipe image

Provided by phoenixrises75

Number Of Ingredients 16

Ingredients

2 tablespoons sesame oil
2 tablespoons sriracha hot sauce
1 small onion, diced
1 can water chestnuts
2 cups bean sprouts
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
2 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 water chestnuts 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 and bean sprouts 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 eggs.

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