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Fiery Chicken Ramen: The Ultimate Spicy Noodle Soup Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. 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.
  10. Cook the Noodles: Prepare the ramen noodles according to package instructions. Drain well to remove excess water.
  11. Assemble the Ramen: Divide the cooked noodles evenly between two bowls. Ladle the hot ramen broth over the noodles.
  12. 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.
  13. 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

Find it online: https://dinewithdylan.com/fiery-chicken-ramen-the-ultimate-spicy-noodle-soup-recipe/