Spicy Sriracha Ramen Bowl
Ingredients
- 2 1/2 cups vegetable broth
- 2 1/2 cups water
- 1 tbsp flavored garlic oil or toasted sesame oil
- 2 tbsp sriracha
- 1 roma tomato diced
- 1 onion diced
- 1-2 tsp citrus rice vinegar
- 1-2 tsp soy sauce
- 2 tsp fresh ginger minced
- 1 sprinkle of celery salt
- 2 tsp garlic powder
- freshly ground black pepper to taste
- crushed red pepper flakes to taste
- 2 servings organic Hakubaku Wheat Ramen Noodles
- 1 box 12.3 oz Mori-Nu Organic Silken Tofu, Firm, cubed
- 2 farm-fresh eggs
- seasoned + roasted seaweed to taste
- 1/4 cup fresh cilantro
Instructions
- Add the oil + sriracha to a large bowl and bring to a simmer over medium heat. Add the tomato, garlic, onion, ginger, and seasonings (salt, garlic powder, black pepper), and cook until fragrant (~4 minutes).
- Add vegetable broth and water, then let simmer for ~8 minutes. Add the soy sauce and citrus rice vinegar.
- Taste and add more seasonings if desired, then add the ramen noodles into the pot and let cook for ~4 minutes, stirring occasionally.
Ramen Drop Eggs
- Stir and make a little "well" in the middle of the pot. Crack both eggs in and let cook for another 1-2 minutes, or until eggs are cooked to your desired level of consistency.
- Top with cilantro, roasted seaweed, black pepper, and crushed red pepper flakes.