Spicy Chicken Ramen Recipe

Ingredients

• 2 chicken breasts, thinly sliced
• 1 tablespoon vegetable oil
• 4 cups chicken broth
• 2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons miso paste
• 1 tablespoon chili paste (adjust to taste)
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 4 portions of ramen noodles
• 1 bok choy, chopped
• 1 bell pepper, thinly sliced
• 1 teaspoon chili flakes
• 2 green onions, sliced
• 1 boiled egg per serving (optional)

Instructions

1. In a large pot over medium heat, add the vegetable oil. Once hot, add the chicken slices and cook until golden brown, about 5-7 minutes. Remove and set aside.
2. In the same pot, add the garlic and ginger, sautéing until fragrant, roughly 1-2 minutes.
3. Pour in the chicken broth and water, then bring to a simmer. Add the soy sauce, miso paste, and chili paste, stirring well to combine the flavors.
4. Add the ramen noodles to the broth and cook according to package instructions.
5. About 3 minutes before the noodles are done, toss in the bok choy and bell pepper, cooking until just tender.
6. Return the cooked chicken slices to the pot to warm through.
7. Serve the ramen hot in bowls, garnished with green onions, chili flakes, and a halved boiled egg if desired.

Helpful Tips

• For a deeper flavor, marinate the chicken in soy sauce and garlic for 30 minutes before cooking.
• If you prefer a milder broth, reduce the amount of chili paste and flakes.
• Vegetarian variation: Substitute chicken broth with vegetable broth and use tofu instead of chicken.

Storage Instructions

Store any leftover ramen in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if needed.

Pairings

This Spicy Chicken Ramen pairs beautifully with crisp spring rolls or a simple side salad with a tangy ginger dressing. For drinks, try a light, jasmine tea or a refreshing cucumber-infused water.