Imagine a steaming bowl of vibrant, aromatic Spicy Ramen Stuffed Pepper Soup—its rich, inviting colors a feast for the eyes, while the tantalizing scents of ginger and garlic fill the air.
This comforting dish offers a delightful medley of textures, from the tender noodles to the crisp bell peppers. For me, this recipe was a lifesaver on one particularly hectic evening when I’d little time but craved something nourishing and flavorful.
The simplicity of its preparation, combined with its robust taste, made it the perfect answer to my culinary dilemma. Whether you’re seeking a quick weeknight meal or a cozy dish for a leisurely Sunday supper, this soup is sure to satisfy.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of spices and fresh herbs.
- Uses pantry staples like ramen noodles, soy sauce, and chicken broth.
- Offers a quick and easy meal ready in under an hour.
- Provides a customizable spice level to suit your taste preferences.
- Freezes beautifully, making it ideal for meal prep and leftovers.
Ingredients
- 2 tablespoons olive oil — opt for extra virgin for richer flavor.
- 1 medium onion, diced — choose a sweet variety for a milder taste.
- 3 cloves garlic, minced — fresh garlic enhances aroma.
- 1 red bell pepper, diced — pick a ripe one for sweetness.
- 1 green bell pepper, diced — adds a contrasting flavor.
- 1 tablespoon soy sauce — low-sodium version is recommended.
- 1 tablespoon sriracha — adjust to taste for spice level.
- 4 cups chicken broth — homemade broth adds depth.
- 2 packages ramen noodles — discard seasoning packet.
- 1 teaspoon sesame oil — toasted for a nutty aroma.
- 1/2 teaspoon ground ginger — freshly ground for potency.
- 1 cup cooked chicken, shredded — use rotisserie for convenience.
- 2 green onions, sliced — use both white and green parts.
- 1/4 cup cilantro, chopped — fresh cilantro for brightness.
Step-by-Step Method
Heat the Olive Oil
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat.
Make certain the oil coats the bottom of the pot evenly. This will provide a flavorful base and prevent the ingredients from sticking as you sauté them.
Sauté Onion and Garlic
Add the diced onion and minced garlic to the pot.
Sauté until the onion is soft and the garlic is fragrant, about 3-5 minutes. Stir occasionally to avoid burning.
Cook the Bell Peppers
Stir in the diced red and green bell peppers.
Cook them until they’re slightly tender, which should take about 5 minutes. The bell peppers will add a sweet, crisp texture to the soup.
Add Soy Sauce and Sriracha
Pour in 1 tablespoon of soy sauce and 1 tablespoon of sriracha.
Mix well to coat the vegetables. This will add a salty, spicy dimension to the soup.
Simmer with Chicken Broth
Pour in 4 cups of chicken broth.
Bring the mixture to a simmer. This will help meld the flavors together while providing a savory base for the soup.
Cook Ramen Noodles
Break the ramen noodles into the pot.
Cook until the noodles are tender, which usually takes about 3-4 minutes. This step adds a comforting, chewy texture to the dish.
Stir in Sesame Oil, Ginger, and Chicken
Add 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1 cup of shredded chicken.
Stir well, making sure everything is evenly distributed. Cook for an additional 5 minutes to enhance the flavors.
Rest and Garnish
Remove the pot from heat and let it rest for 5 minutes.
This allows the flavors to meld fully. Garnish with sliced green onions and chopped cilantro before serving.
For extra brightness, consider a splash of lime juice just before presenting the dish.
Ingredient Swaps
- For a vegetarian version, replace chicken broth with vegetable broth and shredded chicken with tofu or additional vegetables, such as mushrooms or zucchini.
- To make it gluten-free, use gluten-free ramen noodles and guarantee that the soy sauce is also gluten-free.
- If you’re on a budget, substitute fresh bell peppers with frozen ones and use store-brand ramen noodles.
You Must Know
1. Use Fresh Ingredients: Opt for fresh garlic and bell peppers to enhance the flavor** and aroma of your soup.
Fresh ingredients make a noticeable difference in taste.
2. Adjust Spice Levels: Tailor the soup’s spiciness to your preference by varying the amount of sriracha.
Start with a smaller amount if you’re sensitive to heat and gradually add more as needed.
3. Break Ramen Noodles: When adding ramen noodles to the pot, break them into smaller pieces.
This allows for easier serving and guarantees the noodles cook evenly.
4. Let Soup Rest: After cooking, allow the soup to rest for 5 minutes.
This resting period helps the flavors meld together, enhancing the overall taste.
5. Add Lime Juice: For a burst of freshness and to brighten the dish, consider adding a splash of lime juice right before serving.
This adds an extra layer of flavor and complements the spices well.
Serving Tips
- Serve with a slice of lime on the side for a zesty kick.
- Pair with a side of steamed dumplings for a complete Asian-inspired meal.
- Garnish with extra cilantro and green onions for a fresh, vibrant presentation.
- Serve in deep bowls to keep the soup hot and showcase its colorful ingredients.
- Accompany with a side of crusty bread to soak up the flavorful broth.
Storage & Make-Ahead
Spicy Ramen Stuffed Pepper Soup can be stored in the refrigerator for up to 3 days.
To make ahead, prepare the soup without the ramen noodles and store it.
Add noodles when reheating.
This soup doesn’t freeze well due to the texture change of noodles upon thawing.
Reheating
To gently reheat Spicy Ramen Stuffed Pepper Soup, use a microwave on medium power.
Alternatively, use an oven at 300°F.
You can also reheat on a stovetop over low heat, stirring occasionally to maintain texture and flavor.
Culinary Tradition Origins
Although many might associate ramen primarily with Japanese cuisine, this Spicy Ramen Stuffed Pepper Soup beautifully melds elements from across Asian culinary traditions.
Imagine the comforting warmth of a steaming bowl, where aromatic garlic and ginger dance with the vibrant colors of bell peppers.
The soup’s heart is undeniably the ramen, yet the addition of soy sauce and sesame oil nods to Chinese influences, while a touch of sriracha introduces a fiery Thai twist.
I love how this dish celebrates the diversity of Asian flavors, creating something both familiar and intriguingly new.
As you savor each spoonful, you’ll experience the harmony of these culinary traditions, all brought together in a single, delightful dish that nourishes both body and soul.
Final Thoughts
Why not give this Spicy Ramen Stuffed Pepper Soup a try and spice up your dinner routine? Feel free to tweak the recipe to suit your taste, whether it’s adjusting the spice level or adding a splash of lime for extra zest!
Frequently Asked Questions
Can I Use Beef Instead of Chicken in the Soup?
You can definitely swap chicken for beef in the soup! Just cook the beef until tender before adding it. The hearty flavor of beef pairs wonderfully with the spices, making the dish even more satisfying and delicious.
How Spicy Is the Soup With the Specified Amount of Sriracha?
With one tablespoon of sriracha, the soup has a moderate kick that warms your palate without overwhelming it. You’ll notice a pleasant heat that complements the savory broth, making each spoonful deliciously exciting and flavorful.
Is It Possible to Freeze the Soup for Later Consumption?
Yes, I can freeze it for later! Just let it cool completely, then transfer to airtight containers. When I’m ready to enjoy, I’ll thaw it in the fridge and reheat gently on the stove. Delicious flavors preserved!
What Can I Use as a Substitute for Cilantro in the Garnish?
I’d suggest using parsley as a cilantro substitute. It adds a fresh, vibrant touch to your dish. If you want a bit more zing, try thinly sliced basil or mint for a unique flavor twist.
Can I Make This Soup Using Gluten-Free Ramen Noodles?
Absolutely, you can use gluten-free ramen noodles! I’ve tried it myself, and they blend wonderfully with the vibrant flavors. Just make certain they’re cooked to your liking, and you’ll have a delightful, allergy-friendly twist. Enjoy!
Spicy Ramen Stuffed Pepper Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 4 cup chicken broth
- 2 packages ramen noodles
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1 cup cooked chicken shredded
- 2 green onions sliced
- 1/4 cup cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and garlic, sauté until soft and fragrant.
- Stir in red and green bell peppers, cooking until slightly tender.
- Add soy sauce and sriracha, mixing well with vegetables.
- Pour in chicken broth and bring to a simmer.
- Break ramen noodles into the pot and cook until noodles are tender.
- Stir in sesame oil, ground ginger, and shredded chicken.
- Cook for an additional 5 minutes, allowing flavors to meld.
- Remove from heat and let rest for 5 minutes.
- Garnish with sliced green onions and chopped cilantro before serving.
Notes
