HOT AND SOUR RAMEN RECIPES

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RAMEN HOT AND SOUR SOUP RECIPE - FOOD.COM



Ramen Hot and Sour Soup Recipe - Food.com image

I am a hot and sour soup SNOB, for sure! I could eat it every day, but since I live 47 miles from the closest Chinese restaurant, and I'm on a budget as far as buying ingredients...I dreamed this up, and trust me, it is yummy. Not the real thing for sure, but it satisfies my cravings. I use Maruchan Ramen in either the oriental or shrimp flavor. You can use any brand rice vinegar, seasoned or unseasoned, and for the heat, I use only Sriracha HOT Chili Sauce. (or as we call it, rooster sauce, because of the picture of the rooster on the bottle.)

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 serving(s)

Number Of Ingredients 8

1 (3 ounce) package ramen noodles
2 cups water
1/8 cup mushroom, thinly sliced
1 tablespoon rice vinegar
1/8 teaspoon chili sauce
1 egg, beaten
1/8 cup meat, cooked, sliced thinly. (optional)
1 green onion, light and dark green parts, sliced thin

Steps:

  • Put 2 cups of warm water in saucepan. Add Ramen Noodles and Mushrooms. Bring to boil.
  • Add Rice Vinegar and Chili Sauce, cook till noodles are tender, about 5-7 minutes. Turn heat down to medium.
  • Add the sliced meat if desired. You can use beef, pork, or uncooked small shrimp.
  • Very slowly drizzle in the beaten egg so that it kinda forms a solid mass on top of the soup. Once the egg is kinda solid, stir the soup, incorporating the egg.
  • Pour into bowl and sprinkle sliced onion on top.
  • ******Note, Adjust the Vinegar and the Chili Sauce according to your taste.

Nutrition Facts : Calories 466.3, FatContent 19.6, SaturatedFatContent 8.1, CholesterolContent 211.5, SodiumContent 1078.5, CarbohydrateContent 57.6, FiberContent 0.5, SugarContent 0.9, ProteinContent 14.8

SMOKY HOT AND SOUR RAMEN | CHOLULA HOT SAUCE



Smoky Hot and Sour Ramen | Cholula Hot Sauce image

Smoky Hot and Sour Ramen with Cholula® Hot Sauce

Yield Serves: 1

Number Of Ingredients 14

1 pack Ramen noodles, seasoning packet discarded
Salt and pepper to taste
1/2 teaspoon garlic, minced
1/4 teaspoon smoked paprika
4 ounces shiitake/baby portobello mushrooms, sliced
1/4 cup matchstick carrots
1 egg, soft boiled and halved
1/2 teaspoon sesame oil
1 green onion, sliced
1 1/2 cups chicken broth
1 teaspoon soy sauce
1 1/2 tablespoons Cholula® Original Hot Sauce
1 teaspoon white vinegar
1/2 tablespoon cornstarch mixed with 2 tablespoons cold water

Steps:

  • Over medium high heat, sauté garlic in olive oil for about 2 minutes until fragrant. Add mushrooms, smoked paprika and salt and pepper to taste and sauté for 5 minutes or until they release their juices and cook down. Remove and set aside. In the same pot over medium high heat, bring the chicken broth to a boil. Add soy sauce, Cholula Original and vinegar to the broth and stir to mix. Season with salt and pepper to taste. Once boiling, add in the cornstarch slurry. Reduce heat to medium and simmer until the soup thickens. Add noodles and carrots to the pot and simmer in soup until noodles are al dente. Dish and serve hot with mushrooms, a soft boiled egg, a drizzle of sesame oil and garnished with green onions.

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