Fiery Chicken Ramen: The Ultimate Spicy Noodle Soup Recipe

Introduction

Fiery Chicken Ramen is a vibrant and comforting bowl of spicy noodle soup that warms you from the inside out. Featuring tender marinated chicken, a rich umami-packed broth, and the perfect soft-boiled egg, this recipe is a flavor-packed twist on a beloved classic.

Ingredients

• 2 boneless, skinless chicken breasts (about 6-8 ounces each)
• 2 tablespoons soy sauce (for marinade)
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil (for marinade)
• 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 (for broth)
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon gochujang (adjust to taste for spice level)
• 1 teaspoon sesame oil (for broth)
• 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

1. Step 1: 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. Step 2: Place chicken breasts in a zip-top bag or shallow dish and pour marinade over, ensuring even coating. Refrigerate for at least 30 minutes, up to 4 hours.
3. 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).
4. Step 4: Remove chicken from skillet and let rest for a few minutes, then slice thinly against the grain. Set aside.
5. Step 5: In a large pot or Dutch oven, combine chicken broth, water, soy sauce, mirin, gochujang, and sesame oil. Add sliced ginger, smashed garlic, kombu, and dried shiitake mushrooms if using.
6. Step 6: Bring to a boil over medium-high heat, then reduce to low and simmer for 30 minutes to 1 hour.
7. Step 7: Remove kombu and mushrooms from the broth. Slice the mushrooms and set aside.
8. Step 8: Taste the broth and adjust seasoning as needed, then strain through a fine-mesh sieve.
9. Step 9: Bring a pot of water to a boil. Gently lower eggs into boiling water and cook for 6 minutes for soft-boiled (7 minutes for firmer yolks).
10. Step 10: Transfer eggs to an ice bath immediately to stop cooking. Peel and cut in half lengthwise just before serving.
11. Step 11: Cook ramen noodles according to package instructions. Drain well.
12. Step 12: Divide noodles evenly between two bowls. Ladle hot broth over noodles.
13. Step 13: Arrange sliced chicken on top, then add corn kernels, green onions, bamboo shoots, and nori strips.
14. Step 14: Place a halved soft-boiled egg on each bowl, sprinkle with sesame seeds, and drizzle with chili oil if desired.
15. Step 15: Serve immediately for the best flavor and texture.

Tips & Variations

• For extra heat, increase the gochujang in the broth or add a splash of your favorite hot sauce.
• Use leftover rotisserie chicken to save time on cooking the chicken breasts.
• Swap out shiitake mushrooms for fresh button or cremini mushrooms if unavailable.
• For a vegetarian version, use vegetable broth and tofu instead of chicken.
• Soft-boiled eggs add richness, but a fried egg or no egg at all also works well.

Storage

Store any leftover broth separately in an airtight container in the refrigerator for up to 3 days. Keep cooked noodles and toppings separate to avoid sogginess. Reheat broth gently on the stove, then assemble bowls fresh before serving. Soft-boiled eggs are best enjoyed immediately but can be refrigerated peeled for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ramen spicier or milder?

Yes, adjust the amount of gochujang and chili oil to suit your preferred spice level. Start with less and add more as you taste.

What type of noodles work best for this recipe?

Fresh ramen noodles are ideal for authentic texture, but dried ramen or even other thin wheat noodles can work well when cooked according to package instructions.

Fiery Chicken Ramen: The Ultimate Spicy Noodle Soup Recipe

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★★★★★

4.8 from 60 reviews

• Author: Sophie
• Total Time: 1 hour 35 minutes
• Yield: 2 servings 1x

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Description

Fiery Chicken Ramen is a bold and spicy noodle soup featuring tender marinated chicken breasts, a rich and flavorful gochujang-infused broth, fresh ramen noodles, and an array of vibrant toppings including soft-boiled eggs, corn, bamboo shoots, and seaweed. This Korean-inspired dish balances heat with umami and is perfect for warming up on chilly days or whenever you’re craving a satisfying, homemade spicy ramen experience.

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Ingredients

Scale 1x2x3x

Marinated 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

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)

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)

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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, then pour the marinade over them, ensuring even coverage. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Cook the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for about 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
4. Rest and Slice Chicken: Remove the chicken from the skillet and let it rest for a few minutes. Then slice it thinly against the grain and set aside.
5. Prepare the Broth: In a large pot or Dutch oven, combine chicken broth, water, soy sauce, mirin, gochujang, and sesame oil. Add sliced ginger, smashed garlic, kombu, and dried shiitake mushrooms if using.
6. Simmer the Broth: Bring the mixture to a boil over medium-high heat, then reduce to low and let it simmer for at least 30 minutes, or up to an hour, allowing flavors to meld deeply.
7. Remove Solids and Adjust Seasoning: Take out the kombu and shiitake mushrooms, slice the mushrooms thinly, and set them aside. Taste the broth and adjust seasoning if necessary.
8. Strain the Broth: Strain the broth through a fine-mesh sieve to ensure a smooth, clear soup base.
9. Cook the Eggs: Bring a pot of water to a boil. Carefully lower the eggs into boiling water and cook for exactly 6 minutes for soft-boiled eggs. Transfer immediately to an ice bath to halt cooking.
10. Peel and Halve Eggs: Once cooled, peel the eggs and cut them in half lengthwise just before serving.
11. Prepare the Noodles: Cook ramen noodles according to package directions until tender. Drain thoroughly to prevent sogginess.
12. Assemble the Ramen Bowls: Divide cooked noodles evenly into two bowls. Ladle the hot, strained broth over the noodles.
13. Add Toppings: Arrange sliced marinated chicken, corn kernels, sliced green onions, bamboo shoots, and nori strips atop the noodles.
14. Add Egg and Garnish: Place a halved soft-boiled egg on each bowl, sprinkle sesame seeds over the top, and drizzle chili oil for extra heat if desired.
15. Serve: Serve the fiery chicken ramen immediately while hot and enjoy the complex layers of spicy, savory flavors.

Notes

• Adjust the amount of gochujang depending on your preferred spice level.
• Using fresh ramen noodles gives the best texture but dried noodles work well too.
• Optional kombu and shiitake mushrooms add umami depth but can be omitted.
• Letting the chicken marinate longer enhances the flavor.
• Soft-boiled eggs add richness; cooking times can be adjusted for firmer yolks.
• Store leftovers without noodles to maintain broth clarity and reassemble when serving.

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Korean

Keywords: spicy chicken ramen, fiery ramen, Korean noodle soup, gochujang ramen, spicy noodle soup, homemade ramen, chicken broth, soft-boiled eggs