Sriracha Ramen Soup
A deliciously spicy and flavorful ramen soup with fresh vegetables and a kick of Sriracha!
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Servings: 3
Ingredients
- 3 packages dried ramen noodles discard seasoning packets
- 1 tablespoon olive oil
- 5 scallions chopped
- 1 small carrot grated
- 2 teaspoons ginger paste
- 4 cups bok choy sliced into ribbons
- 1 1/2 cups shiitake mushrooms stems removed, thin sliced
- 3 cloves garlic minced
- 5 cups vegetable broth
- 1/4 cup tamari sauce
- 1 teaspoon sriracha sauce
- salt and ground black pepper to taste
- 1/2 cup fresh cilantro chopped
Instructions
- Cook the ramen according to package directions, omitting the seasoning packet. Pour into a colander, rinse with cold water, drain, and set aside.
- Heat oil in a large pot over medium heat. Add scallions, carrots, ginger paste, bok choy, and mushrooms. Cook for 2-3 minutes to soften.
- Add the garlic and continue cooking for an additional minute.
- Stir in the broth, tamari, sriracha, salt, and pepper. Bring to a boil, then reduce heat to low. Allow to simmer for 3-4 minutes.
- Stir in the cooked ramen noodles. Adjust seasoning to taste, top with cilantro, and serve hot.
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