The Pursuit of Happiness : 2.204
Today is cereal day! But I ate the rest of my cereal yesterday, and I had a hankering for ramen today. So, I made this amazing ramen noodle bowl, inspired by Baker By Nature's 20-minute Sriracha Ramen Soup and customized to my pantry and tastes. I had my doubts, but omg, it was amazing. I will probably be eating this for the rest of the week. It is definitely my new go to when the craving strikes. There was the perfect amount of spice mixed with sweetness, and nuttiness with creaminess. Heaven in a bowl. Look below for my adaptation.
SPICY RAMEN NOODLE BOWL
recipe adapted from bakerbynature.com, 20 Minute Spicy Sriracha Ramen Noodle Soup
INGREDIENTS
- 2 tablespoons sesame oil
- 1.5 Tbsp sriracha hot sauce
- .5 Tbsp chipotle Tabasco sauce
- 1 small onion, diced
- 3 Tbsp tomato paste
- 1 tsp dried ginger
- 5 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 3 cups vegetable broth, divided
- 3 cups beef broth, divided
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 cup kale
- As much as desired: Your favorite noodles (I used one package of ramen noodles [throwing away the seasoning a packet] and one package of udon noodles [throwing away the seasoning a packet] and a handful of edamame pasta)
As desired for topping: soft boiled eggs, avocado, sesame seasoned (or plain) nori, creamed or regular corn
DIRECTIONS
- Add the sesame oil, sriracha, and tabasco sauce to a large stockpot and bring to a simmer over medium-heat.
- Add the onion and tomato paste and cook for 4 minutes, stirring occasionally.
- Add the ginger, garlic, garlic powder and salt; cook for 2 minutes or until fragrant.
- Add half of the broth. Using an immersion blender (or transferring to a stand blender) blend until the broth is almost smooth with only a few onion dices left, or to desired constancy until smooth.
- Return mixture to the pot and add the remaining broth. Bring the broth to a simmer; add soy sauce and vinegar, and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
- Add the kale and ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened.
- Once the noodles are cooked, remove pan from heat, and serve, topped with eggs, avocado, creamed corn, and nori.
- Enjoy amazingness in a bowl.
Note: If storing the soup for any length, separate the noodles from the broth after cooking, so that the noodles don't soak up all of the broth.
