20-Minute Spicy Sriracha Ramen

• 2 tablespoons sesame oil
• 1 1/2 tablespoons sriracha hot sauce
• 1 small onion, diced
• 1 small roma tomato, diced
• 1 tablespoon ginger, grated
• 5 garlic cloves, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 4 cups vegetable broth
• 2 cups water
• 1 tablespoon soy sauce
• 1/2 teaspoon rice vinegar
• 3 (3 ounce) packages ramen noodles
• 1/2 cup scallion, chopped
• 1/2 cup cilantro, chopped
• 4 poached eggs (optional) or 4 soft-boiled eggs (optional)

1. Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.
2. Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
3. Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with cilantro and eggs.

sesame oil, hot sauce, onion, roma tomato, ginger, garlic, garlic powder, celery salt, vegetable broth, water, soy sauce, rice vinegar, ramen noodles, scallion, cilantro, eggs

Taken from www.food.com/recipe/20-minute-spicy-sriracha-ramen-522917 (may not work)