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If you love a little heat, this spicy chicken ramen is the ultimate comfort food with a kick. This recipe takes the classic, savory flavors of homemade ramen and elevates them with a perfect blend of spices, creating a deeply flavorful and fiery broth that’s ready in just 30 minutes. Forget the bland packets—this is a bold and delicious bowl of spicy chicken ramen that will warm you from the inside out.
What is Spicy Chicken Ramen?
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Spicy chicken ramen is a popular variation of the traditional Japanese noodle soup, where a fiery element is introduced to the classic chicken broth base. The heat can come from various sources, such as gochujang (Korean chili paste), gochugaru (Korean chili flakes), or a simple chili oil. This dish balances the savory, umami-rich flavors of the broth with a stimulating spice that makes every spoonful exciting. A bowl of spicy chicken ramen is not just a meal; it’s a vibrant experience. If you are a fan of chicken ramen, we recommend you try Chicken Ramen.
Ingredients
For the Broth and Noodles
- 4 cups chicken broth, high-quality
- 2 tbsp soy sauce
- 1 tbsp mirin (or substitute with rice vinegar and a pinch of sugar)
- 1 tbsp gochujang or sriracha
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 servings of ramen noodles, dried
For the Chicken and Toppings
- 2 boneless, skinless chicken breasts
- 1 tsp sesame oil
- 2 large eggs
- 1 cup sliced shiitake or cremini mushrooms
- 1 head bok choy, chopped
- 2 scallions, thinly sliced
- 1 tsp sesame seeds
- A handful of fresh cilantro, chopped
- Chili oil or red pepper flakes (optional, for extra heat)
How to Prepare Your Spicy Chicken Ramen
- Prepare the Broth: In a large pot, combine chicken broth, soy sauce, mirin, grated ginger, and minced garlic. Stir in the gochujang or sriracha until it’s fully dissolved. Bring the mixture to a gentle simmer over medium heat while you prepare the other ingredients.
- Cook the Chicken: While the broth simmers, heat the sesame oil in a separate skillet. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and fully cooked. Once done, let the chicken rest for a few minutes before slicing it into thin strips.
- Boil the Eggs: In a small pot, carefully lower the eggs into boiling water and boil for 6-7 minutes for a perfect jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel and slice in half.
- Cook the Noodles: Bring a large pot of water to a separate boil. Cook the noodles according to the package instructions. Once cooked, drain them well and divide them evenly between two large bowls.
- Assemble the Ramen: Add the bok choy and mushrooms to the simmering broth and cook for 1-2 minutes until they are slightly tender. Ladle the hot broth and vegetables over the noodles in each bowl. Top with the sliced chicken, soft-boiled egg halves, scallions, sesame seeds, and cilantro. Drizzle with chili oil if you want an extra kick. This incredible spicy chicken ramen is now ready to enjoy.
Tips for the Best Spicy Chicken Ramen
- Balance the Heat: The key to a great bowl of spicy chicken ramen is to balance the heat with other flavors. The sweetness from the mirin and the umami from the soy sauce work perfectly to complement the spice.
- Don’t Overcook the Noodles: Cook your noodles separately to keep them firm and prevent the broth from becoming starchy.
- Customize Your Bowl: Feel free to add other toppings to your spicy chicken ramen, like corn, bamboo shoots, nori sheets, or a spoonful of crunchy garlic chili oil for texture and flavor.
Conclusion
This incredible spicy chicken ramen recipe brings a delicious, restaurant-quality meal right into your kitchen. It’s a nourishing, satisfying, and deeply flavorful dish that’s perfect for a night when you crave both warmth and a little bit of fire.
Perfect Spicy Chicken Ramen In Just Five Steps
A fiery and flavorful recipe for homemade spicy chicken ramen, featuring a rich, spicy broth, tender chicken, and classic toppings.
Ingredients
For the Broth and Noodles
- 4 cups chicken broth high-quality
- 2 tbsp soy sauce
- 1 tbsp mirin or substitute with rice vinegar and a pinch of sugar
- 1 tbsp gochujang or sriracha
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 2 servings of ramen noodles dried
For the Chicken and Toppings
- 2 boneless skinless chicken breasts
- 1 tsp sesame oil
- 2 large eggs
- 1 cup sliced shiitake or cremini mushrooms
- 1 head bok choy chopped
- 2 scallions thinly sliced
- 1 tsp sesame seeds
- A handful of fresh cilantro chopped
- Chili oil or red pepper flakes optional, for extra heat
Instructions
- Prepare the Broth: In a large pot, combine chicken broth, soy sauce, mirin, grated ginger, and minced garlic. Stir in the gochujang or sriracha until it’s fully dissolved. Bring the mixture to a gentle simmer over medium heat while you prepare the other ingredients.
- Cook the Chicken: While the broth simmers, heat the sesame oil in a separate skillet. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and fully cooked. Once done, let the chicken rest for a few minutes before slicing it into thin strips.
- Boil the Eggs: In a small pot, carefully lower the eggs into boiling water and boil for 6-7 minutes for a perfect jammy yolk. Immediately transfer the eggs to an ice bath to stop the cooking. Once cooled, peel and slice in half.
- Cook the Noodles: Bring a large pot of water to a separate boil. Cook the noodles according to the package instructions. Once cooked, drain them well and divide them evenly between two large bowls.
- Assemble the Ramen: Add the bok choy and mushrooms to the simmering broth and cook for 1-2 minutes until they are slightly tender. Ladle the hot broth and vegetables over the noodles in each bowl. Top with the sliced chicken, soft-boiled egg halves, scallions, sesame seeds, and cilantro. Drizzle with chili oil if you want an extra kick. This incredible spicy chicken ramen is now ready to enjoy.
Notes
For a richer broth, you can add a pinch of dashi powder.
