Spicy Ground Chicken Ramen

Spicy Ground Chicken Ramen

This Spicy Ground Chicken Ramen is a quick and comforting 30-minute dinner with juicy ground chicken, chewy ramen noodles, tender greens, and a rich, savory miso broth.

Prep Time10

Cook Time20

Total Time30

Course: Ground chicken recipes

Cuisine: American

Keyword: chicken ramen, ground chicken, spicy chicken ramen

Servings:

Author: Tatiana

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