This spicy chicken ramen is the perfect, simple meal when you’re craving something cozy! It’s deliciously savory, subtly spicy, and incredibly comforting. With just a few simple ingredients and steps you’ll have a restaurant-quality bowl of ramen in under 20 minutes.
What Makes This Spicy Chicken Ramen So Good
- This spicy chicken ramen is loaded with flavor in every bite! Fresh ginger, soy sauce, and mirin give this recipe a delicious Asian-inspired taste.
- It has the perfect amount of spice. There is just enough sriracha in this recipe to give this ramen a kick without overpowering all of the other incredible flavors. Though you can totally customize this recipe to your liking and add as much or as little sriracha as you’d like!
- It’s simple yet super satisfying. Spicy chicken ramen is my go-to comfort meal, there’s just something about this warming soup that will make you feel so cozy.
Key Ingredients for Spicy Chicken Ramen
Fresh Ginger – Make sure your ginger is fresh for this recipe! Fresh ginger contributes to the subtle spice in this dish. Be sure to remove the skin from your ginger before grating and using in this recipe. It is also very important that you grate your ginger as apposed to chopping it. Grated ginger gives this ramen delicious ginger flavor while avoiding large chunks of ginger throughout the soup.
Mirin – Mirin is a type of rice wine that is slightly sweeter than rice vinegar. If you can’t find mirin, you can substitute it with 1 tablespoon of rice vinegar plus 1/2 teaspoon of sugar.
Sriracha – This is what makes our spicy chicken ramen spicy! Again, feel free to use as much or as little sriracha as you’d like in this recipe. I prefer making this recipe as instructed and then allowing others to add a drizzle of extra sriracha on top of their ramen, if they’d like.
- Be very careful not to overcook your ramen noodles. Ramen typically takes just 1 to 2 minutes to cook completely. I advise even undercooking your noodles slightly since they will continue to cook once served in the warm spicy chicken ramen broth.
- If shredding chicken is a bit too laborious for you, you can dice it into one-inch cubes instead. Follow the steps in the recipe to boil the chicken in the broth, then remove it and let it cool slightly before chopping. Once all of your chicken is chopped, add it back into the ramen broth and continue with the recipe.
- In the event that you have leftovers (you probably won’t, it’s that delicious), you will wanted to store the ramen noodles separately from the chicken broth. If the noodles are left to sit in the broth in the fridge, they will quickly become mushy and inedible. Therefore, store each part of this spicy chicken ramen separately and heat up individually before constructing a bowl of leftovers.
What Do We Mean By “Healthy?”
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Spicy Chicken Ramen
- 2 (two) large pots
- 1 inch fresh ginger grated, see Notes
- 3 garlic cloves grated, see Notes
- 8 cups chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons Sriracha
- 1 pound boneless skinless chicken breasts
- 9 ounces ramen noodles see Notes for gluten-free option
- 2 boiled eggs
- ½ cup scallions sliced
- 3 nori sheets torn in half
- ½ cup sliced bamboo shoots
- Add the ginger, garlic, chicken broth, soy sauce, mirin, and sriracha to a large pot over medium-high heat.
- Once boiling, add in the chicken breast, reduce to a simmer, and cook covered for 10-12 minutes or until chicken is cooked through.
- Bring a large pot of unsalted water to a boil and cook ramen noodles for 1-2 minutes or until al dente. Strain noodles and divide equally between four bowls.
- Remove chicken from pot and shred with two forks, then return to pot and remove from heat.
- Top noodles with chicken and broth along with boiled eggs, sliced bamboo shoots, nori, and scallions.
- Ginger & Garlic: To grate the ginger and garlic, remove the skins and then run them along a microplane or fine grater.
- Make it Gluten-Free: Use tamari instead of soy sauce and rice noodles instead of ramen noodles.