Introduction

Fiery Chicken Ramen is a vibrant and comforting bowl of spicy noodle soup that combines tender marinated chicken with rich, flavorful broth and fresh toppings. Perfect for warming up chilly days or when you need a satisfying spice kick, this recipe balances heat and umami beautifully.

Fiery Chicken Ramen: The Ultimate Spicy Noodle Soup Recipe - Recipe Image

Ingredients

2 boneless, skinless chicken breasts (about 6-8 ounces each)
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1/2 teaspoon black pepper
6 cups chicken broth (low sodium preferred)
2 cups water
2 tablespoons soy sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon gochujang (adjust to taste for spice level)
1 teaspoon sesame oil
1 inch ginger, thinly sliced
2 cloves garlic, smashed
1 sheet kombu (dried kelp, optional)
2 dried shiitake mushrooms (optional)
8 ounces fresh ramen noodles (or dried, cooked according to package directions)
2 eggs
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 cup sliced green onions
1/4 cup bamboo shoots (menma), drained
1/4 cup nori seaweed, cut into strips
1 tablespoon sesame seeds
Chili oil (for drizzling, optional)

Instructions

Step 1: In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon gochujang, rice vinegar, sesame oil, grated ginger, minced garlic, and black pepper to create the marinade.
Step 2: Place chicken breasts in a zip-top bag or shallow dish. Pour marinade over chicken, ensuring it’s evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours.
Step 3: Heat a tablespoon of oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C).
Step 4: Remove chicken from skillet and let rest for a few minutes. Slice thinly against the grain and set aside.
Step 5: In a large pot or Dutch oven, combine chicken broth, water, 2 tablespoons soy sauce, mirin, gochujang, and sesame oil. Add sliced ginger, smashed garlic, kombu, and dried shiitake mushrooms if using.
Step 6: Bring broth to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes to an hour.
Step 7: Remove kombu and shiitake mushrooms from broth. Slice shiitake mushrooms and set aside. Taste broth and adjust seasoning if needed, then strain through a fine-mesh sieve.
Step 8: Bring a pot of water to a boil. Gently add eggs and cook for 6 minutes for soft-boiled or 7 minutes for firmer yolks.
Step 9: Transfer eggs to an ice bath immediately to stop cooking. Peel and cut in half lengthwise just before serving.
Step 10: Cook ramen noodles according to package directions. Drain well.
Step 11: Divide noodles evenly into two bowls. Ladle hot broth over noodles, then arrange sliced chicken on top.
Step 12: Add corn kernels, green onions, bamboo shoots, nori strips, and sliced shiitake mushrooms to each bowl.
Step 13: Place a halved soft-boiled egg on each bowl. Sprinkle with sesame seeds and drizzle chili oil if desired.
Step 14: Serve immediately and enjoy your spicy, flavorful ramen.

Tips & Variations

Adjust the amount of gochujang and chili oil to your preferred spice level for a milder or hotter soup.
Use leftover rotisserie chicken for a quicker meal when short on time.
Add vegetables like spinach, bok choy, or mushrooms for extra nutrients and flavor.
If kombu or shiitake mushrooms aren’t available, you can skip them or use a dash of dried seaweed flakes for umami.

Storage

Store leftover broth and chicken separately in airtight containers in the refrigerator for up to 3 days. Cooked noodles are best prepared fresh but can be stored in the fridge for one day. Reheat broth on the stove until hot before assembling. Soft-boiled eggs are best eaten the day they are made, but can be stored peeled in the fridge for 1-2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, pork, tofu, or shrimp can be substituted. Adjust cooking times accordingly and marinate proteins where appropriate to maintain flavor.

How can I make the broth vegetarian or vegan?

Replace chicken broth with vegetable broth and omit the chicken. Use firm tofu or mushrooms as protein and keep the gochujang for spice. Be sure to check that ingredients like mirin and soy sauce are vegan-friendly.

Fiery Chicken Ramen: The Ultimate Spicy Noodle Soup Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

Fiery Chicken Ramen is a spicy, flavorful noodle soup featuring marinated pan-seared chicken breasts, a rich homemade broth infused with gochujang and kombu, fresh ramen noodles, and topped with soft-boiled eggs, corn, bamboo shoots, green onions, and nori. This ultimate spicy ramen delivers a perfect balance of heat, umami, and comforting warmth.

Author: Dylan
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 2 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Korean-Japanese Fusion

Ingredients

Scale

For the Chicken Marinade and Chicken:

2 boneless, skinless chicken breasts (about 6–8 ounces each)
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1/2 teaspoon black pepper
1 tablespoon cooking oil (for skillet)

For the Broth:

6 cups chicken broth (low sodium preferred)
2 cups water
2 tablespoons soy sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon gochujang (adjust to taste for spice level)
1 teaspoon sesame oil
1 inch ginger, thinly sliced
2 cloves garlic, smashed
1 sheet kombu (dried kelp, optional)
2 dried shiitake mushrooms (optional)

For the Noodles and Toppings:

8 ounces fresh ramen noodles (or dried, cooked according to package directions)
2 eggs
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 cup sliced green onions
1/4 cup bamboo shoots (menma), drained
1/4 cup nori seaweed, cut into strips
1 tablespoon sesame seeds
Chili oil (for drizzling, optional)

Instructions

Marinate the Chicken: In a medium bowl, whisk together soy sauce, gochujang, rice vinegar, sesame oil, grated ginger, minced garlic, and black pepper to create the marinade.
Coat the Chicken: Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Cook the Chicken: Heat a tablespoon of cooking oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for about 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Rest and Slice Chicken: Remove the chicken from the skillet and allow it to rest for a few minutes before slicing thinly across the grain. Set aside for assembly.
Make the Broth: In a large pot or Dutch oven, combine chicken broth, water, soy sauce, mirin, gochujang, and sesame oil. Add thinly sliced ginger, smashed garlic cloves, kombu, and dried shiitake mushrooms if using.
Simmer the Broth: Bring the mixture to a boil over medium-high heat, then reduce heat to low. Let it simmer gently for at least 30 minutes to an hour, allowing flavors to meld deeply.
Strain the Broth: Remove the kombu and shiitake mushrooms from the broth. Slice the mushrooms and set aside as an optional topping. Taste and adjust seasoning as needed. Strain the broth through a fine-mesh sieve to achieve a clear, flavorful liquid.
Prepare the Eggs: Bring a pot of water to a rolling boil. Gently lower eggs into the boiling water and cook for exactly 6 minutes for soft-boiled eggs with runny yolks (7 minutes for slightly firmer yolks).
Cool and Peel Eggs: Immediately transfer the cooked eggs to an ice bath to halt cooking. Once cooled, carefully peel the eggs and cut them in half lengthwise just before serving.
Cook the Noodles: Prepare the ramen noodles according to package instructions. Drain well to remove excess water.
Assemble the Ramen: Divide the cooked noodles evenly between two bowls. Ladle the hot ramen broth over the noodles.
Add Toppings: Arrange the sliced marinated chicken on top of the noodles. Add corn kernels, sliced green onions, bamboo shoots, nori seaweed strips, and halved soft-boiled eggs on each bowl.
Garnish and Serve: Sprinkle sesame seeds over the ramen and drizzle chili oil on top if desired for extra heat. Serve immediately while hot.

Notes

You can adjust the amount of gochujang to control the spice level of the broth.
Using kombu and dried shiitake mushrooms adds extra umami to the broth but can be omitted if unavailable.
For a firmer egg yolk, increase boiling time to 7 minutes.
Fresh ramen noodles provide the best texture, but dried noodles work well as a substitute.
Chili oil is optional but adds an additional layer of fiery flavor.
Resting the chicken after cooking ensures juicy slices that hold together well in the soup.

Keywords: spicy chicken ramen, gochujang ramen, Korean ramen, homemade ramen broth, spicy noodle soup, pan-seared chicken ramen