In a non-stick skillet to pan, add the sesame oil and place over medium heat. Once hot, add the onion and tomatoes and cook for a minute, before adding the chili sauce and cook for 2-3 minutes, until the onions are translucent.
Transfer the mixture into a blender, along with the broth, soy sauce, rice vinegar, and brown sugar. Blend until smooth.
Pour the broth into a saucepan and bring it to a boil. Once simmering, add the ramen noodles and cook until al dente.
Top with sesame seeds, green onions, and soft boiled eggs.
Notes
TO STORE. You can refrigerate the leftover ramen, covered, for 2-3 days. Also, these soupy noodles don’t freeze well, so don’t freeze them.
TO REHEAT. Heat the ramen in the microwave until warm or in a saucepan to enjoy it the next day!
