Sriracha may be a public nuisance, but it does make for a fantastic noodle soup. I know I probably sound like a broken record here, but I am amazed how good this soup is for how simple it is. It hits all the perfect notes of tangy lime, savory broth, a tiny bit sweet from the sweet potatoes, and then a hint of spicy sriracha in the background. It’s one of those soups I could eat all the time and never get sick of it. It’s a vegan soup without trying to be, and non-vegans like me love it too.
I used chicken broth instead of vegetable broth because I love the flavor, and decided to throw in some spinach as well. Since the grocery is constantly running out of my beloved soba noodles (I swear they only stock about 6 packages once every 2 weeks), I used somen noodles for the first time instead. Somen are also Japanese noodles, and are similar to soba in texture and size, but made of wheat flour instead of buckwheat flour. They cook extremely fast, in 2-3 minutes, so can be added to the soup at the end with the spinach.
I will note that I think I cut my sweet potatoes a bit too big in these pictures — I recommend making them half that size and they will cook much faster, and be easier to eat.
If you are a devotee of Asian-inspired noodle soups like me, try this and you will not be disappointed!
Sriracha Sweet Potato Noodle Soup
Adapted slightly from Naturally Ella
Makes 2 big bowls of soup
1 tablespoon sesame oil
½ medium red onion, thinly sliced
1 clove garlic, minced
2 teaspoons minced ginger
5 cups chicken or vegetable broth
2 tablespoons lime juice
1-2 tablespoons sriracha (to taste)
2 tablespoons soy sauce
3 cups sweet potatoes, cubed to 1/2 inch pieces
1-2 handfuls of baby spinach or baby kale
2 ounces soba or somen noodles
Toasted Sesame Seeds
In a medium to large sized pot, heat sesame oil over medium-low heat. Stir in the onion slices and cook until soft, 4-5 minutes. Add the minced garlic and minced ginger, cooking for 1 minute more. Next, add broth, lime juice, sriracha, and soy sauce. Bring to a boil and reduce to a simmer.
Add sweet potatoes and cook for 7-10 minutes, just until the sweet potatoes are tender, but not too soft. Finally, stir in the baby spinach or kale, as well as the noodles, and cook for another 3-4 minutes or until the noodles are soft.
Serve and top with minced cilantro, bean sprouts, sesame seeds, and extra lime juice if desired.