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)
8
oz
Ramen Noodles
(brown rice for gluten free)
½
cup
Scallions
(chopped)
½
cup
Cilantro
(chopped)
Directions
1
Add the sesame oil (2 Tbsp) and sriracha (2 Tbsp) to a large stockpot and bring to a simmer over medium-heat. Add the onion (1 small, diced) and tomato (1 small, diced) and cook for 4 minutes, stirring occasionally. Add the ginger (1 Tbsp, grated), garlic (5 cloves, minced), and seasonings; cook for 2 minutes or until fragrant. Add the water (2 cups) and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth (4 cups).
2
Bring to a simmer; add soy sauce (1 Tbsp) and vinegar (1 tsp) (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
3
Add the ramen noodles (8 oz) to the broth (4 cups) and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions (½ cup, chopped), 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.