Description

This Fiery Chicken Ramen is a spicy, flavorful noodle soup recipe featuring marinated pan-seared chicken breasts, a rich homemade broth infused with Korean chili paste and aromatics, fresh ramen noodles, and topped with soft-boiled eggs, veggies, and optional chili oil for extra heat. Perfect for a comforting yet bold meal, this recipe balances spicy, savory, and umami elements for an authentic Asian-inspired bowl.

Ingredients

Scale

Chicken Marinade

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

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. Place chicken breasts in a zip-top bag or shallow dish and pour marinade over them. Ensure the chicken is evenly coated and refrigerate for at least 30 minutes, up to 4 hours, to absorb the flavors.
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). Remove chicken from skillet and allow it to rest for a few minutes before slicing thinly against the grain. Set aside.
Prepare 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 (if using), and dried shiitake mushrooms (if using). Bring the mixture to a boil over medium-high heat, then reduce heat to low. Simmer gently for at least 30 minutes, up to an hour, allowing the flavors to meld.
Strain and Adjust Broth: Remove kombu and shiitake mushrooms from the broth. Slice the mushrooms and set aside for topping. Taste the broth and adjust seasoning if necessary. Strain the broth through a fine-mesh sieve to ensure a clear, flavorful soup base.
Cook the Eggs: Bring a small pot of water to a rolling boil. Gently lower eggs into boiling water and cook for exactly 6 minutes for soft-boiled eggs or 7 minutes for a firmer yolk. Immediately transfer eggs to an ice bath to halt the cooking process. Once cooled, peel and cut eggs in half lengthwise just before serving.
Cook the Noodles: Prepare ramen noodles according to package instructions, typically boiling until tender. Drain thoroughly to prevent sogginess.
Assemble the Ramen Bowls: Divide the cooked noodles evenly between two bowls. Ladle the hot ramen broth over the noodles in each bowl. Arrange sliced marinated chicken on top. Add corn kernels, sliced green onions, bamboo shoots, and nori strips. Place a halved soft-boiled egg on each bowl. Sprinkle sesame seeds over the top and drizzle with chili oil if desired for an extra kick.
Serve: Serve the fiery chicken ramen immediately while hot for the best taste and texture experience.

Notes

For milder spice, adjust the amount of gochujang or omit chili oil.
Kombu and dried shiitake mushrooms are optional but add depth and umami to the broth.
Soft-boiled eggs can be prepared ahead and refrigerated until use.
Use fresh ramen noodles for best texture; dried noodles are acceptable if cooked as directed.
Resting the chicken after cooking ensures juicy, tender slices for the ramen topping.
You can swap chicken broth for vegetable broth to make the recipe vegetarian if substituting chicken and chicken toppings accordingly.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Korean-Japanese Fusion