Chili Garlic Ramen Noodle Soup
User Reviews
5
Chili Garlic Ramen Noodle Soup
Description
This ramen noodle soup begins by sautéing minced garlic and the white parts of green onions in sesame oil, paired with chili garlic sauce to infuse the base with heat and a fermented garlic flavor. Vegetables like julienned carrots, chopped jalapeños, and broccoli are added to provide a mix of textures and colors. Vegetable broth and soy sauce form the savory liquid component, bringing depth and saltiness. Ramen noodles are separately cooked and then incorporated into the soup just before serving.
The soup's texture ranges from the soft, chewy noodles to the crunch of fresh vegetable toppings, with the chili garlic sauce delivering a moderate spicy kick complemented by the aromatic garlic and tangy soy. Optional extras like bok choy, fresh cilantro, and spicy garlic chili oil allow customization of flavor and heat levels.
Best served hot, this soup functions as a standalone meal or a comforting starter. Its quick preparation and adaptable ingredients make it suitable for a weeknight dinner or a casual lunch.
Extra toppings like toasted sesame seeds or soft-boiled eggs can be added to enrich the dish. If preferred, chicken broth can replace vegetable broth for additional savory depth.
Ingredients
- 2 carrot
- 1-2 jalapeños (I love mine spicy!)
- 3 cloves garlic
- 3-4 green onion scallions, stalks
- 2 cups broccoli chopped
- 1-2 tsp sesame oil
- 4 cups vegetable broth low-sodium
- 1 TBSP Chili garlic sauce plus extra for topping
- 2 TBSP soy sauce or season to taste, low-sodium
- 4 ounces ramen noodles see notes, uncooked
OPTIONAL EXTRAS
- 1 cup bok choy greens kale works great too, thinly sliced
- 2-3 TBSP cilantro chopped, fresh
Instructions
- Prep your veggies and measure out all ingredients. This soup comes together fast!
- Peel and julienne carrots. Thinly slice jalapeño. Peel and mince garlic. Chop broccoli into small pieces. Chop green onion and separate into white and green portions. (set aside greens for topping) Chop/slice any additonal veggies your heart desires.
- In a large pot, bring 1 tsp sesame oil to medium-high heat saute garlic and the white portions of the green onions. Add chili garlic sauce and saute an additional 30 seconds, stirring constantly.
- Add broth and soy sauce. Mix well to deglaze garlic/chili sauce into brothand switch to high heat. Bring broth to a boil then reduce heat to a low and cover, allowing the flavors to mingle whlie you cook your noodles.
- Bring a small pot of water to a boil and add noodles. Cook via package instructions until tender. For typcial ramen noodles this will be approx. 3-4 minutes.
- Drain noodles using a mesh sieve or fine colander. Divide between two large bowls.
- Give the broth a little taste and further season if/as desired. A little extra garlic chili sauce will add spice while extra soy sauce will add saltiness.
- Add broccoli, carrots, jalapeno, and any other veggies you'd like to soften. If adding optional bok choy or kale, add them now as well. Stir into broth and allow veggies to cook slightly until desired tenderness is reached. I like mine al dente with a little crunch still!
- Divide broth between ramen bowls and top with chopped green onion (the reserved green portions) and any extras toppings your heart desires. I like to add an extra dollop of chili garlic sauce, fresh cilantro, and some extra sliced jalapeño.
Notes
- Additional toppings can include toasted sesame seeds, spiralized zucchini noodles, mushrooms, snap peas, edamame, bean sprouts, soft boiled eggs (omit for vegan), and spicy garlic chili oil.
- Chicken broth may substitute vegetable broth for a non-vegetarian option, altering sodium content accordingly.
- Cooking times for noodles should follow package instructions to maintain proper texture.
- Nutrition facts are estimates and should be adjusted based on chosen toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 67g | 22% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Potassium | 740mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 12014IU | 240% |
| Vitamin C | 98mg | 109% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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