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Spicy Chicken Ramen is quick and easy to make! Made of ground chicken, veggies, ramen noodles, and baby spinach and spiced up with red chili flakes. A delicious chicken ramen in 30 minutes!
Customize the recipe to your taste and enjoy!
Ramen
If you’ve ever happened to taste real Japanese ramen at any ramen house, you should agree with me that a bowl of ramen is seriously a flavor bomb! It is so flavourful and rich! Broth is the most delicious part and the vehicle of ramen. However, it is really time-consuming to make authentic ramen broth.
That is why I tried my best to make flavourful ramen in 30 minutes. I am not talking about that blank the five packs for a dollar that you simply combine with boiling water. Browned ground chicken, ginger, garlic and red chili make the soup really flavourful. Once you make it, it will disappear right away. Watch your bowl!
Chicken Ramen Ingredients
Authentic Japanese ramen is time-consuming and requires great skills. I tried to create a quick and simple chicken ramen with regular ingredients you might have in your fridge.
I used ground chicken, but you can customize the recipe and opt for beef. As I’ve mentioned above, the stock is the most important part in ramen. I flavoured it with ginger, garlic, veggies and soy sauce. I topped this ramen with soft-boiled eggs. They make this soup so much better!
Even though, it is my twist on traditional ramen soup, it is very flavourful and comforting. And it takes only 30 minutes from start to finish!
To make this spicy chicken ramen, you will need:
- Vegetable oil
- Ground chicken: Use the meat of your choice. Both ground chicken and beef work well.
- Ginger
- Garlic
- Mixed vegetables: I used frozen and thawed, but you can use fresh veggies.
- Red chili: Feel free to adjust amount of red chili to your liking.
- Low-sodium chicken stock
- Soy sauce: If you can find Koikuchi shoyu sauce in your local supermarket, use it for any ramen. It works really best. It is all-purpose soy sauce. I used Kikkoman brand that is very popular here.
- Baby spinach
- Ramen noodles: Use ramen noodles of your personal preference.
- Large eggs: I highly recommend to top the soup with a soft-boiled egg. You can use hard-boiled, poached or soft-boiled eggs. However, in Japan soft boiled eggs are usually used in a bowl of ramen.
How to Make Chicken Ramen
- First, heat some vegetable oil in a large saucepan and cook the seasoned ground chicken together with ginger, garlic and red chili, about 10 minutes.
- Then, add veggies. Mix well and cook another 1-2 minutes.
- Next, add the chicken stock into the saucepan. Bring the soup to a boil.
- Finally, add the noodles and cook until JUST tender. I prefer to cook noodles in the stock to skip extra step of cooking. But here is the thing. Â When you cook them in the stock, they thicken it up and tend to absorb the delicious stock and you will be left with hardly any liquid after sometime. This method is good only if you will eat them immediately. Otherwise, cook noodles separately, divide them between the bowls and pour the soup over them. The best part is that you can add as much noodles as you want.
More Ground Chicken recipes
If you make this Spicy Chicken Ramen be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
Spicy Ground Chicken Ramen
Ingredients
Ground Chicken
- 1 tablespoon neutral oil
- 1 pound ground chicken
- ¼ teaspoon black pepper
- 4 garlic cloves, minced
- ½ tablespoon freshly grated ginger
Spicy Miso Tare
- 4 tablespoons yellow or white miso paste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 1-2 tablespoons chili crisp, or as needed
Broth & Ramen
- 4 cups low-sodium chicken broth
- 1 cup water
- 12 ounces dried ramen noodles , OR 4 servings instant ramen noodles seasoning packets discarded
- 2 cups bok choy, or baby spinach
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
Optional Toppings
- 4 soft-boiled eggs, halved
- Corn
- Sesame seeds
- Nori
- Extra chili crisp
Instructions
- Make the spicy miso tare: In a small bowl, whisk together the miso paste, soy sauce, mirin, and chili crisp until well combined. Set aside.
- Brown the chicken: Heat the neutral oil in a large skillet over medium-high heat. Add the ground chicken and black pepper. Cook for 4–5 minutes, breaking it into small crumbles, until cooked through and lightly browned.
- Add the aromatics: Add the garlic and ginger to the chicken and cook for 30–60 seconds, stirring constantly, until fragrant. Remove from the heat so the chicken doesn't overcook.
- Prepare the broth: Add the chicken broth and water to a saucepan and bring to a gentle simmer. Add the bok choy or spinach and cook for 1–2 minutes, until just tender.
- Cook the ramen: Meanwhile, cook the ramen noodles separately according to the package directions. Drain well. Don't overcook them, as they'll soften slightly more once the hot broth is added.
- Build the ramen broth: Divide the spicy miso tare evenly among four serving bowls. Ladle about 1¼ cups very hot broth into each bowl and stir well until the miso tare is completely dissolved.
- Assemble: Divide the cooked ramen noodles among the bowls. Add the ground chicken and greens.
- Drizzle each bowl with about ¼ teaspoon toasted sesame oil. Top with sliced green onions and your choice of soft-boiled eggs, corn, sesame seeds, nori, and extra chili crisp. Serve immediately.
Notes
- Miso: Yellow miso is our first choice here because its deeper, savory flavor stands up particularly well to the ground chicken and chili crisp. White miso works too and produces a slightly milder, sweeter broth.
- Chili crisp: Start with 1 tablespoon for moderate heat or use 2 tablespoons for a noticeably spicier ramen. You can always serve extra chili crisp at the table so everyone can adjust their own bowl.
- Fresh ramen noodles: The best option for a chewy, restaurant-style texture.
- Dried ramen noodles: A great pantry-friendly choice. Look for packages labeled ramen noodles or Japanese ramen noodles.
- Instant ramen: Absolutely fine for a quick weeknight version. Discard the seasoning packets and use only the noodles.
- Why add the tare to each bowl? This keeps the miso from simmering for an extended period and gives the finished broth a more pronounced miso flavor.
- Watch the salt: Miso, soy sauce, chicken broth, and chili crisp all contain salt. Use low-sodium broth and soy sauce and don’t add additional salt until you taste the finished ramen.
- For leftovers: Store the noodles separately from the broth and chicken. Reheat the broth and assemble the ramen just before serving so the noodles don’t become soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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