Description
A deliciously simple recipe for Spicy Chicken Ramen that combines tender chicken, flavorful broth, and fresh vegetables.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sriracha (adjust to taste)
- 2 packs of instant ramen noodles (discard the seasoning packets)
- 2 cups baby spinach
- 2 green onions, sliced
- 2 soft-boiled eggs (optional)
- Sesame seeds for garnish (optional)
Instructions
- In a large pot, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
- Pour in the chicken broth, soy sauce, miso paste, and sriracha. Stir well to combine and bring to a simmer.
- Add the ramen noodles to the pot and cook according to package instructions, usually about 3-4 minutes.
- Once the noodles are cooked, return the chicken to the pot and add the baby spinach. Stir until the spinach is wilted, about 1-2 minutes.
- Serve the ramen in bowls, topping each with sliced green onions and a soft-boiled egg if desired. Sprinkle with sesame seeds for garnish.
Notes
- For extra heat, add more sriracha or a sprinkle of red pepper flakes.
- Customize your ramen by adding vegetables like mushrooms, bok choy, or corn for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg