Hot and Sour Ramen Soup
This Hot and Sour Ramen Soup turns a few packets of ramen noodles into a quick and easy dinner. With some pantry items and fresh vegetables, this soup is light and bright, and will leave your lips tingling!
Servings: 5 servings
Ingredients
- 3 packages ramen noodles (3 oz each, broken in half along the fold, flavor packet discarded)
- 2 tablespoons sesame oil
- 1 clove garlic , finely minced
- 1 1/2 teaspoons grated ginger
- 7 cups low-sodium chicken broth
- 3/4 cup rice wine vinegar
- 2 tablespoons Sriracha hot sauce
- 3 tablespoons granulated sugar
- 3 diced scallions , plus more for garnish
- 1/4 cup diced radishes
- 1/4 cup diced cucumbers
- 1/4 cup shredded carrot
- 1/4 cup fresh chopped parsley
- poached egg , optional but recommended
Instructions
- Bring water to boil in a large pot. Cook noodles according to package directions, about 3 minutes; drain. Set aside.
- In the same pot, warm the sesame oil over medium heat. Add in the garlic and ginger; saute until fragrant, about 20 seconds.
- Add in the chicken broth, rice wine vinegar, Sriracha, and sugar. Bring to a simmer, then remove from heat. Stir in the scallions.
- Place some noodles in individual bowls. Pour some soup over the noodles.
- Top with some chopped radishes, cucumber, carrot, parsley, and a few diced scallions. We also like to finish it off with a poached egg. Delish!
Notes
Add some pork or chicken. Heat up olive oil after draining the noodles, then season some diced up pork or chicken with salt and pepper. Sauté until cooked through, then transfer to a bowl and proceed with the recipe. Add the meat back to the pot when bringing it to a simmer.
Make it vegetarian. This recipe does call for chicken broth. If you prefer to keep it 100% vegetarian, simply use vegetable broth instead.
Add tofu or mushrooms. To make this soup a little heartier (but still keeping it vegetarian), add some mushrooms or tofu into the soup.
Resist the urge to omit the sugar. This soup is not sweet but the sugar gives the spicy and sour a nice balance of flavor and also cuts the tart vinegar taste.
Make it spicier. If you want an extra kick to your soup, stir in some chilies or red chili flakes.
Don't cook the noodles in the soup. Since ramen noodles tend to get mushy when they absorb liquid, it's best to pour the soup over the cooked noodles just before serving rather than combine the two.
Nutrition
Calories: 369kcal | Carbohydrates: 46g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 986mg | Potassium: 468mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1413IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 3mg