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Spicy Sriracha Noodle Soup Bold and Flavorful Dish

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- 200g rice noodles - 4 cups vegetable broth - 3 tablespoons Sriracha sauce - 1 medium carrot, julienned - 1 red bell pepper, sliced - 1 cup shiitake mushrooms, sliced - 1 cup baby spinach The heart of this Spicy Sriracha Noodle Soup lies in its main ingredients. Rice noodles are light and soak up flavors well. Vegetable broth brings a warm, rich base. Sriracha adds that iconic heat, perfect for spice lovers. Fresh vegetables like carrots, bell peppers, and shiitake mushrooms give color and crunch. Baby spinach adds a nice touch of greens. - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 2 tablespoons soy sauce - 1 teaspoon lime juice Pantry staples enhance the soup's flavor. Sesame oil provides a nutty aroma. Garlic and ginger create a fragrant base. Soy sauce adds umami, while lime juice brightens the entire dish. - 2 green onions, chopped - Fresh cilantro for garnish - Lime wedges for serving Garnishes elevate your soup. Green onions add a fresh bite. Cilantro brings a pop of flavor. Lime wedges give an extra zing when you squeeze them in. These garnishes not only look great but also add layers of taste. {{ingredient_image_1}} - First, cook 200g of rice noodles as instructed on the package. - Drain the noodles and set them aside for later use. - Heat 1 tablespoon of sesame oil in a large saucepan over medium heat. - Add 3 minced garlic cloves and 1 tablespoon of minced ginger. Cook until fragrant, about 1 minute. - Toss in 1 medium julienned carrot, 1 sliced red bell pepper, and 1 cup of sliced shiitake mushrooms. Sauté for 3 to 4 minutes until the veggies soften. - Pour in 4 cups of vegetable broth and bring it to a simmer. - Stir in 3 tablespoons of Sriracha sauce and 2 tablespoons of soy sauce. Adjust the spice to your liking. - Add 1 cup of baby spinach and the cooked rice noodles to the soup. Gently stir to mix and heat through. - Finish with a splash of 1 teaspoon of lime juice and remove the pot from heat. - Serve hot, garnished with chopped green onions and fresh cilantro. Offer lime wedges on the side for an extra zing. You can easily change the heat of your Spicy Sriracha Noodle Soup. If you want less spice, use less Sriracha. Start with one tablespoon and taste. If it needs more heat, add more Sriracha a little at a time. You can also swap Sriracha for a milder sauce, like sweet chili sauce. This way, you still get flavor without too much heat. Adding spices can boost the taste of your soup. Consider tossing in some ground cumin or coriander. Fresh herbs like basil or mint can also add a nice touch. For extra toppings, think about adding sliced avocado, bean sprouts, or roasted peanuts. These will give your soup a fun crunch and extra flavor. Getting the right noodle texture is key. Cook the rice noodles just until tender. Don't overcook them, or they can get mushy. Rinse them in cold water after cooking to stop the cooking process. For vegetables, make sure they stay crisp. Sauté them until they are just tender but still vibrant in color. This keeps your soup fresh and appealing. Pro Tips Adjust the Spice Level: Start with less Sriracha and add more to taste. This allows you to customize the heat to your preference. Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs. They add vibrant taste and texture to the soup. Customize with Protein: Feel free to add tofu, chicken, or shrimp to this dish for a heartier meal. Garnish for Flavor: Don’t skip the cilantro and lime wedges! They enhance the soup's flavor and add a refreshing touch. {{image_2}} You can customize the soup with protein. Tofu, chicken, or shrimp are great choices. - For tofu, use firm tofu. Cut it into cubes. Sauté it in sesame oil until golden. Add it with the veggies. - For chicken, use cooked chicken. Shred it before adding. Mix it in when you add the broth. This adds nice flavor. - For shrimp, use peeled and deveined shrimp. Add them in with the broth. Cook until they turn pink. Adjust cooking times to ensure proteins are cooked through. This makes each bowl hearty. Make this soup vegetarian or vegan with simple swaps. - Choose a vegetarian broth. Many brands offer great veggie options. Always check labels to ensure they fit your needs. - For vegan-friendly flavor, swap soy sauce for tamari. You can also use coconut aminos. They add depth without animal products. These changes keep the soup delicious and satisfying. If you need gluten-free options, you can still enjoy this soup. - Use gluten-free rice noodles. They cook quickly and add nice texture. Check the package for instructions. - For sauces, look for gluten-free soy sauce or tamari. Many brands offer these. They keep the flavor while avoiding gluten. These swaps ensure everyone can enjoy this spicy treat! To store leftover Spicy Sriracha Noodle Soup, let it cool first. Use an airtight container to keep it fresh. This soup lasts about 3 to 4 days in the fridge. Make sure to label it with the date. You can freeze this soup too. First, cool it down completely. Use freezer-safe containers or bags. Leave some space for expansion. The soup can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. When reheating, do it gently on the stove. This keeps the flavors strong. Add a splash of broth or water if it seems thick. Stir well to mix everything. After reheating, taste it. You might want to add more lime juice or Sriracha. This will brighten the flavors. If you don’t have Sriracha, you can use other hot sauces. Here are a few options: - Chili garlic sauce: This adds heat and flavor. - Sambal oelek: A great choice for its bold taste. - Hot sauce: Any brand will work, depending on your spice level. You can also make a homemade Sriracha seasoning. Mix garlic powder, cayenne pepper, and vinegar. Adjust the spices to match your taste. Yes, you can prepare this soup ahead of time. Cook the noodles and veggies separately. Store them in the fridge. When ready to eat, heat the broth and add the noodles and veggies. This keeps the noodles from becoming mushy. The flavors will still blend nicely, but fresh is best. I recommend rice noodles for this soup. They are light and soak up the broth well. They stay soft without getting too soggy. Other options include: - Egg noodles: These are thicker and have a chewy texture. - Udon noodles: These are wider and add a hearty feel. Each noodle type changes the soup’s texture, making it fun to experiment! In this blog, I covered how to make a delicious soup with rice noodles, fresh veggies, and bold flavors. You learned about key ingredients, step-by-step cooking methods, and tips for customization. Remember, you can adjust spice levels and add proteins like tofu or chicken for variety. Follow the storage tips to enjoy leftovers too. This recipe is not just easy but also flexible, making it a great meal for anyone. So, grab your noodles and get cooking!

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Are you ready to spice up your dinner routine? This Spicy Sriracha Noodle Soup is bold and bursting with flavor! You’ll love the mix of fresh veggies and rich broth, all tied together with the heat of Sriracha. Whether you’re looking for a comforting meal or a quick weeknight fix, this soup checks all the boxes. Join me as we dive into the tasty ingredients and easy steps to make this dish your new favorite!

Why I Love This Recipe

  1. Quick and Easy: This spicy Sriracha noodle soup comes together in just 20 minutes, making it perfect for a weeknight dinner.
  2. Customizable Heat: The Sriracha sauce allows you to adjust the spice level to your liking, giving everyone a chance to enjoy it.
  3. Loaded with Veggies: With ingredients like carrots, bell peppers, and spinach, this soup is a delicious way to pack in the nutrients.
  4. Comfort in a Bowl: This warm, flavorful soup is not only satisfying but also incredibly comforting on a chilly day.

Ingredients

Main Ingredients

– 200g rice noodles

– 4 cups vegetable broth

– 3 tablespoons Sriracha sauce

– 1 medium carrot, julienned

– 1 red bell pepper, sliced

– 1 cup shiitake mushrooms, sliced

– 1 cup baby spinach

The heart of this Spicy Sriracha Noodle Soup lies in its main ingredients. Rice noodles are light and soak up flavors well. Vegetable broth brings a warm, rich base. Sriracha adds that iconic heat, perfect for spice lovers. Fresh vegetables like carrots, bell peppers, and shiitake mushrooms give color and crunch. Baby spinach adds a nice touch of greens.

Pantry Staples

– 1 tablespoon sesame oil

– 3 cloves garlic, minced

– 1 tablespoon ginger, minced

– 2 tablespoons soy sauce

– 1 teaspoon lime juice

Pantry staples enhance the soup’s flavor. Sesame oil provides a nutty aroma. Garlic and ginger create a fragrant base. Soy sauce adds umami, while lime juice brightens the entire dish.

Optional Garnishes

– 2 green onions, chopped

– Fresh cilantro for garnish

– Lime wedges for serving

Garnishes elevate your soup. Green onions add a fresh bite. Cilantro brings a pop of flavor. Lime wedges give an extra zing when you squeeze them in. These garnishes not only look great but also add layers of taste.

Step-by-Step Instructions

Preparing the Noodles

– First, cook 200g of rice noodles as instructed on the package.

– Drain the noodles and set them aside for later use.

Sautéing the Aromatics

– Heat 1 tablespoon of sesame oil in a large saucepan over medium heat.

– Add 3 minced garlic cloves and 1 tablespoon of minced ginger. Cook until fragrant, about 1 minute.

Building the Soup

– Toss in 1 medium julienned carrot, 1 sliced red bell pepper, and 1 cup of sliced shiitake mushrooms. Sauté for 3 to 4 minutes until the veggies soften.

– Pour in 4 cups of vegetable broth and bring it to a simmer.

– Stir in 3 tablespoons of Sriracha sauce and 2 tablespoons of soy sauce. Adjust the spice to your liking.

– Add 1 cup of baby spinach and the cooked rice noodles to the soup. Gently stir to mix and heat through.

– Finish with a splash of 1 teaspoon of lime juice and remove the pot from heat.

– Serve hot, garnished with chopped green onions and fresh cilantro. Offer lime wedges on the side for an extra zing.

Tips & Tricks

Adjusting Spiciness

You can easily change the heat of your Spicy Sriracha Noodle Soup. If you want less spice, use less Sriracha. Start with one tablespoon and taste. If it needs more heat, add more Sriracha a little at a time. You can also swap Sriracha for a milder sauce, like sweet chili sauce. This way, you still get flavor without too much heat.

Enhancing Flavor

Adding spices can boost the taste of your soup. Consider tossing in some ground cumin or coriander. Fresh herbs like basil or mint can also add a nice touch. For extra toppings, think about adding sliced avocado, bean sprouts, or roasted peanuts. These will give your soup a fun crunch and extra flavor.

Perfecting Texture

Getting the right noodle texture is key. Cook the rice noodles just until tender. Don’t overcook them, or they can get mushy. Rinse them in cold water after cooking to stop the cooking process. For vegetables, make sure they stay crisp. Sauté them until they are just tender but still vibrant in color. This keeps your soup fresh and appealing.

Pro Tips

  1. Adjust the Spice Level: Start with less Sriracha and add more to taste. This allows you to customize the heat to your preference.
  2. Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs. They add vibrant taste and texture to the soup.
  3. Customize with Protein: Feel free to add tofu, chicken, or shrimp to this dish for a heartier meal.
  4. Garnish for Flavor: Don’t skip the cilantro and lime wedges! They enhance the soup’s flavor and add a refreshing touch.

Variations

Protein Additions

You can customize the soup with protein. Tofu, chicken, or shrimp are great choices.

– For tofu, use firm tofu. Cut it into cubes. Sauté it in sesame oil until golden. Add it with the veggies.

– For chicken, use cooked chicken. Shred it before adding. Mix it in when you add the broth. This adds nice flavor.

– For shrimp, use peeled and deveined shrimp. Add them in with the broth. Cook until they turn pink.

Adjust cooking times to ensure proteins are cooked through. This makes each bowl hearty.

Vegetarian and Vegan Versions

Make this soup vegetarian or vegan with simple swaps.

– Choose a vegetarian broth. Many brands offer great veggie options. Always check labels to ensure they fit your needs.

– For vegan-friendly flavor, swap soy sauce for tamari. You can also use coconut aminos. They add depth without animal products.

These changes keep the soup delicious and satisfying.

Gluten-Free Alternatives

If you need gluten-free options, you can still enjoy this soup.

– Use gluten-free rice noodles. They cook quickly and add nice texture. Check the package for instructions.

– For sauces, look for gluten-free soy sauce or tamari. Many brands offer these. They keep the flavor while avoiding gluten.

These swaps ensure everyone can enjoy this spicy treat!

Storage Info

Refrigeration Guidelines

To store leftover Spicy Sriracha Noodle Soup, let it cool first. Use an airtight container to keep it fresh. This soup lasts about 3 to 4 days in the fridge. Make sure to label it with the date.

Freezing Options

You can freeze this soup too. First, cool it down completely. Use freezer-safe containers or bags. Leave some space for expansion. The soup can last up to 3 months in the freezer. To thaw, place it in the fridge overnight.

Serving Reheats

When reheating, do it gently on the stove. This keeps the flavors strong. Add a splash of broth or water if it seems thick. Stir well to mix everything. After reheating, taste it. You might want to add more lime juice or Sriracha. This will brighten the flavors.

FAQs

What can I substitute for Sriracha?

If you don’t have Sriracha, you can use other hot sauces. Here are a few options:

– Chili garlic sauce: This adds heat and flavor.

– Sambal oelek: A great choice for its bold taste.

– Hot sauce: Any brand will work, depending on your spice level.

You can also make a homemade Sriracha seasoning. Mix garlic powder, cayenne pepper, and vinegar. Adjust the spices to match your taste.

Can I make this recipe in advance?

Yes, you can prepare this soup ahead of time. Cook the noodles and veggies separately. Store them in the fridge.

When ready to eat, heat the broth and add the noodles and veggies. This keeps the noodles from becoming mushy. The flavors will still blend nicely, but fresh is best.

What types of noodles are best for this soup?

I recommend rice noodles for this soup. They are light and soak up the broth well. They stay soft without getting too soggy.

Other options include:

– Egg noodles: These are thicker and have a chewy texture.

– Udon noodles: These are wider and add a hearty feel.

Each noodle type changes the soup’s texture, making it fun to experiment!

In this blog, I covered how to make a delicious soup with rice noodles, fresh veggies, and bold flavors. You learned about key ingredients, step-by-step cooking methods, and tips for customization. Remember, you can adjust spice levels and add proteins like tofu or chicken for variety. Follow the storage tips to enjoy leftovers too. This recipe is not just easy but also flexible, making it a great meal for anyone. So, grab your noodles and get cookin

- 200g rice noodles - 4 cups vegetable broth - 3 tablespoons Sriracha sauce - 1 medium carrot, julienned - 1 red bell pepper, sliced - 1 cup shiitake mushrooms, sliced - 1 cup baby spinach The heart of this Spicy Sriracha Noodle Soup lies in its main ingredients. Rice noodles are light and soak up flavors well. Vegetable broth brings a warm, rich base. Sriracha adds that iconic heat, perfect for spice lovers. Fresh vegetables like carrots, bell peppers, and shiitake mushrooms give color and crunch. Baby spinach adds a nice touch of greens. - 1 tablespoon sesame oil - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 2 tablespoons soy sauce - 1 teaspoon lime juice Pantry staples enhance the soup's flavor. Sesame oil provides a nutty aroma. Garlic and ginger create a fragrant base. Soy sauce adds umami, while lime juice brightens the entire dish. - 2 green onions, chopped - Fresh cilantro for garnish - Lime wedges for serving Garnishes elevate your soup. Green onions add a fresh bite. Cilantro brings a pop of flavor. Lime wedges give an extra zing when you squeeze them in. These garnishes not only look great but also add layers of taste. {{ingredient_image_1}} - First, cook 200g of rice noodles as instructed on the package. - Drain the noodles and set them aside for later use. - Heat 1 tablespoon of sesame oil in a large saucepan over medium heat. - Add 3 minced garlic cloves and 1 tablespoon of minced ginger. Cook until fragrant, about 1 minute. - Toss in 1 medium julienned carrot, 1 sliced red bell pepper, and 1 cup of sliced shiitake mushrooms. Sauté for 3 to 4 minutes until the veggies soften. - Pour in 4 cups of vegetable broth and bring it to a simmer. - Stir in 3 tablespoons of Sriracha sauce and 2 tablespoons of soy sauce. Adjust the spice to your liking. - Add 1 cup of baby spinach and the cooked rice noodles to the soup. Gently stir to mix and heat through. - Finish with a splash of 1 teaspoon of lime juice and remove the pot from heat. - Serve hot, garnished with chopped green onions and fresh cilantro. Offer lime wedges on the side for an extra zing. You can easily change the heat of your Spicy Sriracha Noodle Soup. If you want less spice, use less Sriracha. Start with one tablespoon and taste. If it needs more heat, add more Sriracha a little at a time. You can also swap Sriracha for a milder sauce, like sweet chili sauce. This way, you still get flavor without too much heat. Adding spices can boost the taste of your soup. Consider tossing in some ground cumin or coriander. Fresh herbs like basil or mint can also add a nice touch. For extra toppings, think about adding sliced avocado, bean sprouts, or roasted peanuts. These will give your soup a fun crunch and extra flavor. Getting the right noodle texture is key. Cook the rice noodles just until tender. Don't overcook them, or they can get mushy. Rinse them in cold water after cooking to stop the cooking process. For vegetables, make sure they stay crisp. Sauté them until they are just tender but still vibrant in color. This keeps your soup fresh and appealing. Pro Tips Adjust the Spice Level: Start with less Sriracha and add more to taste. This allows you to customize the heat to your preference. Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs. They add vibrant taste and texture to the soup. Customize with Protein: Feel free to add tofu, chicken, or shrimp to this dish for a heartier meal. Garnish for Flavor: Don’t skip the cilantro and lime wedges! They enhance the soup's flavor and add a refreshing touch. {{image_2}} You can customize the soup with protein. Tofu, chicken, or shrimp are great choices. - For tofu, use firm tofu. Cut it into cubes. Sauté it in sesame oil until golden. Add it with the veggies. - For chicken, use cooked chicken. Shred it before adding. Mix it in when you add the broth. This adds nice flavor. - For shrimp, use peeled and deveined shrimp. Add them in with the broth. Cook until they turn pink. Adjust cooking times to ensure proteins are cooked through. This makes each bowl hearty. Make this soup vegetarian or vegan with simple swaps. - Choose a vegetarian broth. Many brands offer great veggie options. Always check labels to ensure they fit your needs. - For vegan-friendly flavor, swap soy sauce for tamari. You can also use coconut aminos. They add depth without animal products. These changes keep the soup delicious and satisfying. If you need gluten-free options, you can still enjoy this soup. - Use gluten-free rice noodles. They cook quickly and add nice texture. Check the package for instructions. - For sauces, look for gluten-free soy sauce or tamari. Many brands offer these. They keep the flavor while avoiding gluten. These swaps ensure everyone can enjoy this spicy treat! To store leftover Spicy Sriracha Noodle Soup, let it cool first. Use an airtight container to keep it fresh. This soup lasts about 3 to 4 days in the fridge. Make sure to label it with the date. You can freeze this soup too. First, cool it down completely. Use freezer-safe containers or bags. Leave some space for expansion. The soup can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. When reheating, do it gently on the stove. This keeps the flavors strong. Add a splash of broth or water if it seems thick. Stir well to mix everything. After reheating, taste it. You might want to add more lime juice or Sriracha. This will brighten the flavors. If you don’t have Sriracha, you can use other hot sauces. Here are a few options: - Chili garlic sauce: This adds heat and flavor. - Sambal oelek: A great choice for its bold taste. - Hot sauce: Any brand will work, depending on your spice level. You can also make a homemade Sriracha seasoning. Mix garlic powder, cayenne pepper, and vinegar. Adjust the spices to match your taste. Yes, you can prepare this soup ahead of time. Cook the noodles and veggies separately. Store them in the fridge. When ready to eat, heat the broth and add the noodles and veggies. This keeps the noodles from becoming mushy. The flavors will still blend nicely, but fresh is best. I recommend rice noodles for this soup. They are light and soak up the broth well. They stay soft without getting too soggy. Other options include: - Egg noodles: These are thicker and have a chewy texture. - Udon noodles: These are wider and add a hearty feel. Each noodle type changes the soup’s texture, making it fun to experiment! In this blog, I covered how to make a delicious soup with rice noodles, fresh veggies, and bold flavors. You learned about key ingredients, step-by-step cooking methods, and tips for customization. Remember, you can adjust spice levels and add proteins like tofu or chicken for variety. Follow the storage tips to enjoy leftovers too. This recipe is not just easy but also flexible, making it a great meal for anyone. So, grab your noodles and get cooking!

Spicy Sriracha Noodle Soup

A flavorful and spicy noodle soup with a variety of vegetables and a kick from Sriracha.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 200 g rice noodles
  • 4 cups vegetable broth
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 medium carrot, julienned
  • 1 red bell pepper sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup baby spinach
  • 3 tablespoons Sriracha sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon lime juice
  • 2 green onions chopped
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions
 

  • Start by cooking the rice noodles according to the package instructions. Drain and set aside.
  • In a large saucepan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).
  • Toss in the julienned carrot, sliced bell pepper, and shiitake mushrooms. Sauté for about 3-4 minutes until they begin to soften.
  • Pour in the vegetable broth and bring to a simmer.
  • Stir in the Sriracha sauce and soy sauce, adjusting the spice level to your preference.
  • Add the baby spinach and cooked noodles to the soup, gently stirring to combine and heat through.
  • Finish with a splash of lime juice and remove from heat.
  • Serve hot, garnished with chopped green onions and fresh cilantro. Offer lime wedges on the side for an extra zing.

Notes

Adjust the Sriracha sauce to your preferred spice level.
Keyword noodles, soup, spicy, vegetarian

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