Description

Fiery Chicken Ramen is a flavorful and spicy noodle soup featuring tender marinated chicken breasts cooked to perfection, served in a rich and aromatic broth infused with Korean chili paste, ginger, garlic, and umami-packed ingredients like kombu and shiitake mushrooms. Topped with soft-boiled eggs, fresh ramen noodles, crunchy corn, bamboo shoots, green onions, nori strips, and a sprinkle of sesame seeds, this ramen bowl offers a comforting yet fiery meal perfect for spice lovers seeking a warming homemade Asian-inspired soup.

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.
Coat the Chicken: Place chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, making sure the chicken is evenly coated. Refrigerate for at least 30 minutes and up to 4 hours to develop flavor.
Cook the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 5-7 minutes per side, or until fully cooked and an internal temperature of 165°F (74°C) is reached.
Rest and Slice the Chicken: Remove the chicken from the skillet and let it rest for a few minutes. Then slice the chicken thinly against the grain and set aside.
Prepare the Broth: In a large pot or Dutch oven, combine chicken broth, water, soy sauce, mirin, gochujang, and sesame oil along with thinly sliced ginger, smashed garlic, kombu (if using), and dried shiitake mushrooms (if using).
Simmer the Broth: Bring the mixture to a boil over medium-high heat, then reduce heat to low. Let it simmer for at least 30 minutes, up to an hour, to extract deep flavors.
Remove Solids from Broth: Take out the kombu and shiitake mushrooms. Slice the shiitake mushrooms and set aside for garnish or mixing into the ramen.
Adjust the Broth: Taste the broth and adjust seasonings if needed. Strain the broth through a fine-mesh sieve to achieve a clear soup.
Cook the Eggs: Bring a pot of water to a boil. Gently lower eggs into boiling water and cook for exactly 6 minutes for soft-boiled yolks (7 minutes for a firmer yolk).
Cool and Peel Eggs: Immediately transfer the eggs to an ice bath to halt cooking. Once cooled, peel and cut the eggs in half lengthwise right before serving.
Cook Ramen Noodles: Prepare ramen noodles according to the package instructions. Drain thoroughly to prevent sogginess.
Assemble the Ramen Bowls: Divide noodles evenly between two bowls. Ladle the hot ramen broth over the noodles.
Add Toppings: Arrange sliced chicken on top of noodles, then add corn kernels, sliced green onions, bamboo shoots, nori seaweed strips, and halved soft-boiled eggs.
Garnish and Serve: Sprinkle sesame seeds over the bowls and drizzle chili oil on top if desired. Serve immediately to enjoy the full depth of flavors while hot.

Notes

Marinating the chicken for at least 30 minutes helps infuse deeper flavor but can be left for up to 4 hours for best results.
Kombu and dried shiitake mushrooms add umami depth to the broth; they are optional but highly recommended for authentic flavor.
Adjust the amount of gochujang to control spiciness depending on your heat preference.
Soft-boiled eggs with runny yolks add creamy richness, but you can cook longer for firmer yolks if preferred.
Use low sodium chicken broth to better control the saltiness of the ramen.
Chili oil drizzle is optional but adds a fragrant, spicy kick to finish the bowl.
Fresh ramen noodles are recommended for best texture; if using dried, cook according to package directions perfectly to avoid mushiness.

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