Description
This Fiery Chicken Ramen recipe is a spicy twist on the classic noodle soup, featuring tender chicken slices in a flavorful broth with a kick of Korean chili paste. Topped with soft-boiled eggs and fresh veggies, it’s a satisfying and comforting meal with a fiery kick.
Ingredients
Scale
For the Ramen:
- 2 packs ramen noodles (discard seasoning)
- 1 tablespoon vegetable oil
- 2 boneless, skinless chicken breasts, thinly sliced
- Salt and black pepper to taste
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 cup water
- 1 cup shredded carrots
- 1 cup sliced shiitake mushrooms
- 2 soft-boiled eggs, halved
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- Chili oil or crushed red pepper flakes (optional, for extra heat)
Instructions
- Season the Chicken: Season chicken slices with salt and pepper.
- Sear the Chicken: In a large pot, heat vegetable oil and sear chicken until golden and cooked through. Set aside.
- Prepare the Broth: In the same pot, add gochujang, soy sauce, rice vinegar, sesame oil, ginger, and garlic. Cook until fragrant. Add chicken broth and water, simmer for 10 minutes.
- Add Vegetables: Add carrots and mushrooms, simmer for 5 minutes. Cook ramen noodles separately.
- Assemble: Divide noodles into bowls, top with chicken, ladle broth and veggies over. Garnish with eggs, green onions, sesame seeds, and chili oil or red pepper flakes.
Notes
- Adjust spice level with gochujang.
- Add bok choy or spinach for extra greens.
- Use miso paste for a richer flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 1480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 185mg
