Does it get any better than ramen? Wouldn’t it be nice to make it at home? Well, allow me to introduce you to my homemade Spicy Sriracha Ramen. Read on to learn my tips for making ramen at home.
Recipe Tip 1: The Broth
The ingredient list for the broth looks extensive at first glance, but don’t be intimidated by that. More ingredients means more flavor.
Recipe Tip 2: Al Dente Noodles
Just like with Italian pasta, cook the ramen noodles until they are al dente or just cooked through. You don’t want soggy noodles in your ramen.
Recipe Tip 3: Experiment with Toppings
I’ve read that if the broth and noodles are perfect, you don’t need any toppings. I am sure this is true, but the fried egg on top was a really nice addition and I highly recommend it.
SPICY SRIRACHA RAMEN
- 4 cups vegetable broth
- 2 tablespoons sesame oil
- 2 tablespoons sriracha hot sauce
- 1 small onion, diced
- 1 small roma tomato, diced
- 1 tablespoon ginger, grated
- 5 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 2 cups water
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 3 packages ramen noodles
- 1/2 cup scallions, chopped
- 1/2 cup cilantro, chopped
- Optional: Fried eggs
- Add the sesame oil and Sriracha to a large stockpot and bring to a simmer over medium-heat.
- Add the onion and tomato and cook for 4 minutes, stirring occasionally.
- Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant.
- Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth.
- Return mixture to the pot and add the broth.
- Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes.
- Taste and adjust seasoning as needed.
- Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened.
- Add the scallions, stir to combine.
- Remove pan from heat, ladle soup into bowls, and top with cilantro and fried eggs.
All images © Regan Baroni 2016.