A fast and genius recipe for a chili ramen sauce! It’s so easy to make a versatile seasoning sauce for ramen soup or noodle stir fries at home! No need to buy those MSG loaded soups anymore!I love to eat what’s in season. Besides other reasons, it just feels and tastes best. Using the example of soup: a steaming bowl of squash soup on an autumn night magically transforms me from cold to cozy. And a zucchini soup with a generous splash of buttermilk can be the best possible thing that happens to me while starving on a hot summer day.
One exception is ramen soup, it has no season or it is rather at home in every season because it adapts without much ado. I don’t want to offend any Chinese and Japanese cooks, I am afraid they are very serious about their noodle soup, but I have to admit I kind of might break every rule in this matter. The reason for that is not me being ignorant, it is just how I approach this broth soup. For me, it is fast food, easy to make with what I have on my hands and I can make it as healthy or not as I want. By the way, if you haven’t got it until now… I am not talking about the instant version of ramen soup where you pour hot water over MSG.
chili ramen sauce
I am claiming ramen soup as fast food because I can enjoy a nice meal in about 10 minutes but it’s still nourishing and tasty. One thing that makes this so easy for me is the chili ramen sauce which I discovered in the Wagamama cookbook. I tweaked this recipe a bit and love my ramen soup even more.
- 1 tsp. sugar
- 2 ½ Tbsp. cider vinegar
- 3 Tbsp. sweet chili sauce (store bought)
- 5 Tbsp. fish sauce
- Heat vinegar in a small saucepan or microwave oven. Dissolve sugar in vinegar.
- Add sweet chili sauce and fish sauce and stir well.
- Store airtight in the refrigerator for several weeks.
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