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.
Ingredients
Scale
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)
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, then pour the marinade over them, ensuring even coverage. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- 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).
- 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.
- 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.
- 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.
- 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.
- Strain the Broth: Strain the broth through a fine-mesh sieve to ensure a smooth, clear soup base.
- 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.
- Peel and Halve Eggs: Once cooled, peel the eggs and cut them in half lengthwise just before serving.
- Prepare the Noodles: Cook ramen noodles according to package directions until tender. Drain thoroughly to prevent sogginess.
- Assemble the Ramen Bowls: Divide cooked noodles evenly into two bowls. Ladle the hot, strained broth over the noodles.
- Add Toppings: Arrange sliced marinated chicken, corn kernels, sliced green onions, bamboo shoots, and nori strips atop the noodles.
- 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.
- 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
