Sriracha sauce never had a better friend than this soup. I usually go through food phases and this soup is currently my phase of the moment. I’ve tried to find a great place in town that serves a soup in this style that will trump all other soups and recently I thought I’d found it. A little while back when I visited a new sushi restaurant, I was excited to see their extensive soup features on the menu. I decided to go for the Korean Ramen. Afterall, the picture looked amazing, the server really gushed about it and she told me it was spicy and included a multitude of fresh seafood! Glorious -ness! I was in heaven. And then the soup arrived and unfortunately it was a disappointment. This was mainly because of two significant things - Imitation Crab!!! (never good hot) and Un-Deveined Shrimp!!! (never good.)
But I’ll continue to chase this soup dragon and find the king of soups - until then, this recipe will definitely deliver my soup fix. It’s best eaten during the cold winter months and is inexpensive. My favorite thing about this soup is it’s lower sodium content. After restaurants began to include nutrition information in their menus, I was astounded, especially by the sodium content. This soup is extremely versatile, you can toss in chicken, beef, pork or seafood and/or any vegetables. Feel free to adjust the broth to noodles ratio, garlic and the amount of hot sauce. I know mine’s hot enough when the broth turns orange!
Ramen Soup Recipe (1 large serving)
2 cups low-sodium chicken broth (I use Trader Joe’s)
1 TB low-sodium soy sauce
1 clove of garlic, finely diced
2 oz. of dry noodles (I use Wel-Pac Chow Mein & Stir-Fry Noodles)
Juice from 1/2 of lemon
Sliced scallions
Hot Sauce (I prefer Sriracha)
Bring broth, soy sauce and garlic to boil - add noodles and lemon. Allow to boil until noodles are tender, but not too soft (about 3 minutes). Toss in scallions and hot sauce. Pour in a bowl. Done!
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