Spicy Sriracha Ramen Bowl

Fresh from the Garden: The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!

This is what I made! <3

This month’s theme (see past ReDuxes here!) is absolutely perfect, because we happen to have dill forests galore at Please Save A Cat. Other goodies include cilantro, tomatoes, boysenberries + blackberries (the birds are currently winning).

I’m happy to be back in WV for the time being (while I crank out the last week or so of my study hibernation), because I never did manage to locate a nearby farmers’ market while I was in Kentucky. !I’d love to join a CSA somewhere in the future, but that’ll have to wait til I’m not traversing the country!)

Since almost all our berries were stolen by the birds (you’d think at a cat sanctuary with 80+ cats, they’d be a little less bold…), I decided to use the tomato and cilantro to make something to celebrate our love for sriracha! (+ the eggs were from our super-awesome chickens!)

She’s responsible for our tiny beige eggs. :O

This was likely influenced by the fact that I really miss Asian food. That’s one of the downsides to living in the middle o’ nowhere, but as a plus, it forces you to try to learn to make it on your own (with whatever resources you happen to have on hand)!

I was craving a bowl of ramen (not cup o’ noodles or any of that nonsense–I quit the instant noodle thing after high school!), but there are no restaurants here that offer it. :O

It’s probably just as well, because applications are costing a fortune (did you know, for instance, that if I want to apply 20 programs, it equates to $399?). It’s great motivation to thin down my list though, and it’s also a major plus that I gave up my apartment and am livin’ at the shelter, because applications/travel expenses = where my would-be rent money is going.

$400 is somewhere around 29-57 bowls of restaurant-style ramen (yes, I measure monetary amounts by how much food I can obtain with it), so…staying home and saving money is a definite must these days!

The seasoned + roasted seaweed was given to me by my cousin’s wife (obtained from a Korean grocery store in North Carolina), and my mom sent me several boxes of tofu in an earlier care package (not pictured)! <3 Linda also happened to have organic ramen noodles hanging around, so I didn’t have to resort to using the 2 Top Ramen packs my friend insisted that I take for her since she was moving back to New York. :P

This makes 4 reasonable or 2 Farrah-sized/ginormous portions, depending on how hungry you’re feeling!

Spicy Sriracha Ramen Bowl

Print Recipe

Spicy Sriracha Ramen Bowl

Course: Main Course

Cuisine: Japanese

Keyword: vegetarian

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.

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