Description

Fiery Chicken Ramen is a bold and spicy noodle soup featuring tender marinated chicken breasts, richly flavored gochujang-spiked broth, fresh ramen noodles, and a variety of traditional toppings like soft-boiled eggs, corn, bamboo shoots, and nori seaweed. This ultimate spicy noodle soup recipe combines Asian ingredients and layers of heat to deliver a comforting yet vibrant bowl perfect for spice lovers.

Ingredients

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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 & 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. Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, ensuring even coating. Refrigerate for at least 30 minutes or up to 4 hours for maximum flavor infusion.
Cook the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for about 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from skillet and let rest for a few minutes before slicing thinly against the grain. Set aside.
Make the Broth: In a large pot or Dutch oven, combine chicken broth, water, soy sauce, mirin, gochujang, and sesame oil. Add thinly sliced ginger, smashed garlic, kombu (if using), and dried shiitake mushrooms (if using). Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for at least 30 minutes to an hour to develop deep flavors.
Finish the Broth: Remove the kombu and shiitake mushrooms from the broth. Slice the shiitake mushrooms and set aside for topping. Taste the broth and adjust seasoning as needed, then strain through a fine-mesh sieve for a clear and smooth soup base.
Prepare the Eggs: Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water and cook for exactly 6 minutes for soft-boiled eggs with a runny yolk, or 7 minutes for firmer yolks. Immediately transfer eggs to an ice bath to halt the cooking process. Once cooled, peel and cut each egg in half lengthwise just before serving.
Cook the Noodles: Prepare ramen noodles according to package instructions. Drain well and divide evenly into two serving bowls.
Assemble the Ramen Bowls: Ladle the hot strained broth over the noodles in each bowl. Arrange sliced marinated chicken on top, followed by corn kernels, sliced green onions, bamboo shoots, nori seaweed strips, and the reserved sliced shiitake mushrooms. Place a halved soft-boiled egg on top of each bowl.
Finish and Serve: Sprinkle sesame seeds over the assembled ramen bowls. Drizzle chili oil over the top if desired for an extra fiery kick. Serve immediately while hot and enjoy your ultimate spicy chicken ramen.

Notes

Marinating the chicken for longer than 30 minutes (up to 4 hours) enhances flavor intensity.
Adjust gochujang amounts in the marinade and broth to control spice level according to your heat preference.
Use low sodium chicken broth to better manage saltiness in the soup.
Kombu and shiitake mushrooms are optional but add umami depth to the broth.
Soft-boiled eggs can be cooked ahead and refrigerated; peel just before serving.
Fresh ramen noodles provide the best texture but dried noodles are an acceptable alternative if cooked properly.
Chili oil is optional but recommended to boost the spicy heat and aroma.