Ramen Hot and Sour Soup
Warm up with a bowl of Ramen Hot and Sour Soup, a bold and flavorful twist on classic comfort food. This recipe combines silky ramen noodles, tender shiitake mushrooms, and protein-packed tofu in a tangy broth infused with soy sauce, rice vinegar, and a hint of chili paste for a perfect balance of heat and sourness. Delicate egg ribbons swirl through the soup, adding a velvety texture, while sesame oil and ground white pepper deliver a fragrant finish. Ready in just 35 minutes, this vegetarian-friendly dish is ideal for a quick, satisfying weeknight meal. Garnished with fresh green onions, it's a vibrant and customizable option that’ll make you crave every spicy, savory, and sour sip. Perfect for lovers of Asian-inspired soups and those seeking an easy ramen recipe with a zesty kick!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup shiitake mushrooms, sliced
- 6 cups chicken or vegetable broth
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon chili paste or sriracha
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 large eggs, lightly beaten
- 6 ounces ramen noodles, cooked
- 1 cup firm tofu, diced
- 2 stalks green onions, sliced
- 1 teaspoon sesame oil
- 0.5 teaspoons ground white pepper
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add garlic and ginger to the pot, and sauté for 1 minute until fragrant.
Stir in the sliced shiitake mushrooms and cook for 3-4 minutes until softened.
Pour in the chicken or vegetable broth and bring to a simmer.
Add soy sauce, rice vinegar, and chili paste or sriracha to the broth, mixing well.
In a small bowl, mix the cornstarch and water to form a slurry. Slowly add this to the simmering soup, stirring continuously to thicken slightly.
Reduce the heat to low and slowly drizzle the beaten eggs into the soup while stirring gently to create delicate egg ribbons.
Add the cooked ramen noodles, diced tofu, and ground white pepper to the soup, and simmer for another 2-3 minutes.
Turn off the heat and stir in the sesame oil.
Taste and adjust seasoning if needed, adding more vinegar for tanginess or chili paste for heat.
Ladle the soup into bowls and garnish with sliced green onions. Serve hot.
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 8630 mg | 375% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 13.2 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1930 mg | 148% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1957 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
