For a vegetarian version, substitute vegetable broth for chicken broth and add tofu or tempeh instead of chicken. Adjust the amount of Sriracha in the crackers to your preferred level of spiciness. A pinch of red pepper flakes added to the soup enhances the overall flavor. If you don't have fresh herbs, you can use dried herbs, but reduce the amount by half. For a richer flavor, use homemade chicken stock.
Chicken Ramen Noodle Soup with Honey Sriracha Crackers
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS11
A soul-warming bowl of chicken ramen elevated with the delightful crunch and spicy-sweet kick of homemade honey Sriracha crackers. Prepare to be transported to noodle nirvana!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol59 mg
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Fiber3 g
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Protein25 g
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Saturated Fat8 g
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Sodium1149 mg
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Heat olive oil in a Dutch oven or large pot over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, until softened but still slightly crisp, about 5 minutes. Add ginger and garlic; cook for 1 minute more, until fragrant.
02
Step
1 mins
Pour in chicken broth, soy sauce, basil, oregano, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the carrots are tender, about 5 minutes.
03
Step
5 mins
Stir in the cooked chicken and ramen noodles (discarding or reserving the seasoning packets for the crackers). Simmer, uncovered, until the noodles are tender, about 3-5 minutes.
04
Step
3 mins
Stir in lime juice. Ladle the soup into bowls. Garnish with lime zest and, if desired, extra fresh basil and oregano. Serve immediately with Honey-Sriracha Crackers.
05
Step
5 mins
Honey-Sriracha Crackers:
06
Step
2 mins
Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking sheet with parchment paper or foil.
07
Step
8 mins
In a large saucepan, melt canola oil and butter over medium heat, about 1-2 minutes. Whisk in honey, Sriracha, and 1 1/2 teaspoons of the reserved ramen seasoning packet (if using). Bring to a simmer.
08
Step
10 mins
Remove from heat and add oyster crackers, tossing gently but thoroughly to coat them evenly with the honey-Sriracha mixture.
09
Step
14 mins
Spread the coated crackers in a single layer on the prepared baking sheet.
10
StepBake in the preheated oven, stirring once halfway through, until the crackers are lightly golden and crisp, about 8-10 minutes. Remove from oven and let cool completely on the baking sheet. The crackers will crisp up further as they cool.
11
StepStore crackers in an airtight container at room temperature for up to 2 weeks.
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Aniya Ledner
Jul 1, 2025These crackers are addictive! I had to make a second batch immediately.
Katheryn Bahringer
Jun 28, 2025The soup was so comforting and flavorful. The crackers added the perfect amount of crunch and spice.
Hilbert Emmerich
Jun 20, 2025Easy to follow recipe and a big hit with my family.
Marcelo Powlowski
Jun 16, 2025I added some shiitake mushrooms to the soup and it was amazing!