Ingredients
2
tbsp
Sesame Oil
2
tbsp
Sriracha Hot Sauce
1
small
Onion
(diced)
1
small
Roma Tomato
(diced)
1
tbsp
Ginger
(grated)
5
cloves
Garlic
(minced)
½
tsp
Celery Salt
4
cups
Vegetable Broth
2
cups
Water
1
tbsp
Tamari
1
tsp
Rice Vinegar
(optional, for tang)
3
bunch
Ramen Noodles
(brown rice for gluten free)
½
cup
Scallions
(chopped)
½
cup
Cilantro
(chopped)
Directions
1
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.
2
Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
3
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, Enjoy!
Extra Notes
If you plan to make this ahead of time, I advise making the broth and noodles separately. Drain the noodles and pat them dry, then stir them in right before re-heating and serving. This will help avoid the noodles becoming soggy and soaking up all of the broth.