20-Minute Spicy Sriracha Ramen

adapted from Baker by Nature. I also added some broccoli and edamame to mine for some extra nutrition and color! Feel free to experiment with add-ins.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  sesame oil
• 1 1⁄2 tablespoons  sriracha  hot sauce
• 1  small onion, diced
• 1  small roma tomato, diced
• 1  tablespoon ginger, grated
• 5  garlic cloves, minced
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon  celery salt
• 4  cups vegetable broth
• 2  cups water
• 1  tablespoon soy sauce
• 1⁄2 teaspoon rice vinegar
• 3 (3 ounce) packages  ramen noodles
• 1⁄2 cup scallion, chopped
• 1⁄2 cup cilantro, chopped
• 4  poached eggs (optional) or 4  soft-boiled eggs (optional)

Directions

1. 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.
2. Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
3. 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 eggs.