Smoky Hot and Sour Ramen
SERVES 1
SHARE
- 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
Broth
- 1Over medium high heat, sauté garlic in olive oil for about 2 minutes until fragrant.
- 2Add 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.
- 3In 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.
- 4Once 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.
- 5Dish and serve hot with mushrooms, a soft boiled egg, a drizzle of sesame oil and garnished with green onions.
Recipe By: Recipe by The Cooking Jar®
