Sriracha Ramen

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Sriracha Ramen - the best homemade ramen ever with spicy Sriracha broth and yummy toppings. So easy and takes only 15 minutes

It’s been raining here so it’s cold and wet. I have to fight the winter blues with lots of soupy and spicy foods such as this bowl of Sriracha Ramen.

Sriracha is one of my favorite ingredients as it jazzes everything I make into something better. I just love the tingling heat in my palate.

Ingredients

• 2 large eggs
• Water
• 4 cups chicken broth
• 2 packs instant ramen
• 4 oz. peeled and deveined shrimp
• 4 oz. white mushrooms sliced into halves
• 2-3 tablespoons Sriracha or to taste
• 1 teaspoon sesame oil
• 2 tablespoons chopped scallion
• Salt to taste
• 1 tablespoon lime juice optional

Instructions

1. Place your eggs in a pot and add cold water. Make sure the water covers the eggs. Bring to a boil over high heat. Remove from the heat and set aside for 6 minutes. Rinse the eggs in cold water, peel off the shell and slice the eggs into halves. Set aside.
2. Heat up the pot and add the chicken broth. Bring it to boil. Add the ramen and cook. When the ramen is about half done, add the shrimp, mushroom, Sriracha and sesame oil. Add the chopped scallion, salt and lime juice. Stir well and serve immediately.

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