Go Back
–+ servings
Fiery Chicken Ramen

Spicy Fiery Chicken Ramen for a Comforting Dinner Delight

This Fiery Chicken Ramen combines rich umami broth with a kick of spice for a comforting dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Consider chicken breasts for a leaner option.
  • 1 tablespoon Soy Sauce Tamari can be used for gluten-free.
  • 2 tablespoons Gochujang (Korean Chili Paste) Substitute with Sriracha or red chili paste if needed.
  • 1 tablespoon Gochugaru (Korean Chili Flakes) Cayenne pepper can be an alternative.
  • 1 tablespoon Sesame Oil Olive oil works as a substitute.
  • 2 cloves Garlic Minced, fresh options are best.
  • 1 inch Ginger Grated, fresh options are best.
For the Broth
  • 4 cups Chicken Broth Opt for low sodium for a healthier choice.
  • 2 tablespoons Mirin Rice vinegar can substitute but may alter sweetness.
  • 1 tablespoon Sake Optional, can omit if not available.
  • 1 tablespoon Fish Sauce Optional, leave out for vegetarian ramen.
  • 1 piece Kombu (Dried Kelp) Provides umami flavor; skip for a simpler broth.
  • 3 pieces Dried Shiitake Mushrooms Fresh can be used but may require adjustments.
For Assembly
  • 12 ounces Fresh Ramen Noodles Adjust cooking time if using dried noodles.
  • 4 pieces Soft-Boiled Eggs Replace with silken tofu for vegetarian option.
  • 1 cup Bean Sprouts Enhances texture and can swap other veggies.
  • 1 cup Corn Enhances texture and flavor.
  • 1 cup Kimchi For vibrant flavors.
  • 2 tablespoons Sesame Seeds Optional garnish.
  • 2 sheets Nori Sheets Optional garnish.

Equipment

  • Mixing Bowl
  • Large Pot
  • skillet
  • colander
  • fine-mesh sieve

Method
 

Preparation
  1. In a mixing bowl, combine boneless chicken thighs with soy sauce, gochujang, gochugaru, sesame oil, minced garlic, grated ginger, brown sugar, and black pepper. Cover and refrigerate for at least 30 minutes.
  2. In a large pot, mix chicken broth and water, adding soy sauce and mirin. Introduce kombu, shiitake mushrooms, green onion, ginger, and garlic. Bring to a simmer and let it simmer for 30-60 minutes.
  3. Carefully strain the broth using a fine mesh sieve, discarding solids. Adjust seasoning if needed and keep warm.
  4. Heat a skillet, add a dash of oil, and sear chicken thighs for 3-4 minutes on each side until golden and cooked through. Let rest before slicing.
  5. Bring water to a boil and cook fresh ramen noodles for 3-5 minutes. Drain and rinse under cold water.
  6. In deep bowls, divide noodles, ladle warm broth, and top with sliced chicken, soft-boiled eggs, sprouts, corn, and kimchi. Garnish with green onions, sesame seeds, and nori before serving.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 1000mgPotassium: 800mgFiber: 4gSugar: 7gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 3mg

Notes

Marinate chicken thoroughly for deeper flavor and strain broth for a smoother finish. Customize spice levels as desired.

Tried this recipe?

Let us know how it was!