Truth: I pronounce it "ray-men", and not "rah-men". Even though I know how to say it. I'm sorry. I promise I will try harder.
The best part about this recipe is that it's so easy to throw together! I definitely went in the direction of practical, healthy, and delicious in the least amount of time possible. That is basically the story of my life!
Once you throw in all your ingredients, let the soup simmer, add the chinese noodles, and you are done! If you are questioning the egg on top, then just try it! You won't be disappointed. One thing I have learned throughout my recent cooking adventures is, when in doubt, to #putaneggonit.
- 2 tablespoons sesame oil
- 2 tablespoons sriracha
- 1 onion, diced
- 4 roma or campari tomatoes, diced
- 5 cloves fresh garlic, minced
- 1 tablespoon ginger
- 1/2 teaspoon celery salt
- 32 oz vegetable broth
- 5 cups water
- 1 tablespoon soy sauce
- 10 oz package chinese noodles
- 1/2 cup diced green onions
- 2 poached eggs
- Add sesame oil and sriracha hot sauce to a large stockpot, and bring to a simmer over medium to medium high heat. Add diced onion and tomato, and cook for several minutes, stirring occasionally. Add ginger, garlic, and celery salt. Cook for another several minutes.
- Add 2 cups of water to stockpot, then transfer mixture to a blender. Pulse until smooth. Return pureed mixture to the pot, and add the broth and remaining 3 cups of water.
- Add soy sauce, and simmer for additional 8-10 minutes. Add additional seasoning as needed. Add the chinese noodles, and simmer for 4-5 minutes, or until noodles have softened. Add diced green onions. Stir to combine.
- Ladle soup into bowls, and top with poached eggs, as desired.
* Recipe adapted from Baker by Nature, 20-minute Spicy Ramen Noodle Soup