Description
A bold and flavorful Japanese-Style Spicy Chicken Ramen featuring tender shredded chicken, umami-rich broth, and vibrant toppings like spinach, carrots, and soft-boiled eggs.
Ingredients
- 4 cups chicken broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon chili garlic sauce
- 2 boneless, skinless chicken breasts
- 2 packs ramen noodles (discard seasoning packet)
- 2 soft-boiled eggs
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
- Fresh cilantro for garnish
- Salt & pepper to taste
Instructions
1. In a large pot over medium heat, combine chicken broth, water, soy sauce, miso paste, sesame oil, garlic, ginger, and chili garlic sauce. Stir until the miso paste is fully dissolved.
2. Add chicken breasts to the broth, reduce heat to low, cover, and simmer for 15-20 minutes until cooked through.
3. Remove chicken from the pot, shred with forks, and set aside.
4. In the same broth, add mushrooms, carrots, and ramen noodles. Cook noodles according to package instructions, usually 3-4 minutes.
5. Add spinach and stir until wilted.
6. Return shredded chicken to the pot. Stir to combine and heat through.
7. Season broth with salt and pepper to taste.
8. Divide ramen into bowls. Top each bowl with half a soft-boiled egg, green onions, sesame seeds, cilantro, and extra chili garlic sauce if desired.
9. Serve hot and enjoy!
Notes
For extra heat, increase the chili garlic sauce or add a dash of sriracha. You can substitute chicken thighs for breasts if preferred. Prepare soft-boiled eggs in advance for easy assembly.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 1180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg