This Spicy Chicken Ramen Soup is filled to the brim with carrots, mushrooms, red peppers and OG top ramen noodles that are simmered in a spicy ramen broth. Top your bowl off with chicken, jalapenos, green onions and sesame seeds for an easy ramen recipe made in the comfort of your own home in under a half-hour!
Why You’ll Love This Homemade Chicken Ramen!
The broth is legendary! The Sambal Oelek Chili (spicy chili garlic sauce, similar to sriracha) is added for spice and can be toned up or down to your liking. You can find this at any grocery store in the Asian foods section. You can pretty much use any vegetable you have on hand and adjust the toppings and spiciness to your liking. Plus, you can add any protein! I went with chicken thighs because they are very juicy and flavorful, but you can use pork belly, leftover rotisserie chicken, or even a jammy egg if you want to keep it vegetarian.
Ready in less than thirty minutes! Thanks to your favorite packaged top ramen noodles. Just discard the sodium-packed seasonings and make this one-pot wonder. This whole spicy chicken ramen soup comes together in just one large dutch oven or pot, making clean-up a breeze.
A luxuriously easy dinner recipe! One of my missions to you guys is to provide you with some of the eeeeasiest weeknight dinners possible because I know how valuable your evening time is. After the first time you make this spicy chicken ramen recipe, I know you’ll be HOOKED. I took some inspiration from my healthy ramen bowl, but I wanted this recipe to have a bit more protein. If you are into ramen noodle recipes as much as I am I also recommend these easy garlic butter ramen noodles to add to your ramen routine.
Spicy Chicken Ramen Ingredients:
- Olive oil
- Carrots
- Red bell pepper
- Mushrooms (the little guys on top are called oyster mushrooms!)
- Garlic
- Ginger
- Sesame oil
- Vegetable or chicken broth
- Soy sauce
- Sambal Oelek Chili
- Sriracha
- Baby bok choy
- Dried top ramen
- Jalapeño
- Green onions
- Sesame seeds
- Chicken
Scroll for the ingredient measurements and recipe card below!
How to Make Ramen Soup
I so look forward every night to winding down and having a cozy dinner. I haven’t been getting to make dinner at home as often as I would like, but this recipe for ramen gives me all the cozy feels. Here’s how to make it:
- Saute vegetables and aromatics: In a large dutch oven or stockpot, heat olive oil on medium heat. Add carrots, red pepper and mushrooms and cook for 3-4 minutes, or until tender. Add minced garlic, ginger and sesame oil and cook for 1-2 minutes, or until fragrant.
- Pour in liquids: Add broth, soy sauce, sambal oelek chili sauce and sriracha, and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking.
- Add bok choy and noodles: Stir in bok choy (reserve some for topping) and cook for 1-2 minutes. Add dried ramen noodles to the simmering broth and cook for 2-3 minutes.
- Garnish and serve: Top soup bowls off with thinly sliced jalapeños, green onions, sesame seeds and cooked chicken.
Is this authentic ramen soup?
Technically, no… authentic Japanese ramen soup is made with homemade ramen noodles by hand pulling the dough until thin noodle strands are created. In short, just the noodles are a ton of work. You can watch them being made here!
The broth isn’t too far off from authentic ramen, however. As long as you create an ‘umami’ flavor, you’re hitting that authentic feel. In Japan, this is a time-honored tradition that takes hours to prepare. But you can hit all the right flavor notes in a short amount of time with miso or soy sauce.
Serving Suggestions
I serve this easy ramen recipe in shallow, deep bowls and pile it high with toppings like jalapenos, scallions, sesame seeds and chicken. Feel free to swap out the chicken for your favorite protein source, or keep it totally vegetarian with soft-boiled eggs or a few squares of tofu.
Have fun, choose your favorite flavors and keep it cozy friends.
Looking for more soup recipes? Check these out!
- Easy Homemade Healthy Ramen Bowls
- Loaded Miso Soup Bowls
- Kale & Lentil Veggie Broth Bowls
- Creamy Chicken and Rice Soup
- Chicken Enchilada Soup
If you make this Spicy Chicken Ramen Soup recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Originally published in February 2020, updated February 2022 with updated info and recipe card.
Spicy Chicken Ramen Soup
ingredients
- 3 tablespoons olive oil
- 1 cup thinly sliced carrots
- 1 red bell pepper thinly sliced
- 2 cups thinly sliced mushrooms oyster or crimini
- 3 garlic cloves minced
- 1 thumb of ginger peeled and grated
- 2 teaspoons sesame oil
- 6 cups chicken broth
- 3 –4 tablespoons low sodium soy sauce
- 2 tablespoons of Sambal Oelek Chili
- A healthy squirt of sriracha more if you like it spicy
- 2 cups baby bok choy
- 2 packages dried top ramen discard seasoning packets
- 1 jalapeno thinly sliced
- 1 cup thinly sliced green onions
Sesame seeds
- 1 cup thinly sliced cooked chicken breast or thighs
instructions
- Saute vegetables and aromatics: In a large dutch oven or stockpot, heat olive oil on medium heat. Add carrots, red pepper and mushrooms and cook for 3-4 minutes, or until tender. Add minced garlic, ginger and sesame oil and cook for 1-2 minutes, or until fragrant.
- Pour in liquids: Add broth, soy sauce, sambal oelek chili sauce and sriracha, and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking.
- Add bok choy and noodles: Stir in bok choy (reserve some for topping) and cook for 1-2 minutes. Add dried ramen noodles to the simmering broth and cook for 2-3 minutes.
- Garnish and serve: Top soup bowls off with thinly sliced jalapeños, green onions, sesame seeds and cooked chicken.
notes
- Chicken: I seared two chicken thighs seasoned with salt and pepper until cooked through to 165 F. You can also use leftover rotisserie chicken, pork belly or a soft boiled egg for extra protein.
This soup recipe was delicious! Instead of soy sauce I used hoisen sauce which actually gave it a really umami flavor. I had already pickled jalapenos in a jar that I made and they were delicious on top. Unfortunately I didn’t have the Bak choy or the mushrooms so we’ll have to do those next time along with sesame seeds and cilantro.
I already had cooked chicken thighs which had been marinated in cranberry so the sweetness really made it delicious. I will definitely have this as my go to on a cold night!
AMAZING BROTH!!! Easy and so so good!
SO happy you enjoyed this ramen 🙂
This was absolutely delicious! I will definitely make this again and try adding different veggies.
LOVE to hear that Katie! So happy it was a winning recipe for you 🙂
My 18 year old wanted homemade ramen after she had her wisdom teeth removed. This was my first time making ramen and we all loved it! Thank you for helping to put a smile on my daughter’s face. We will definitely make this again.
This is SO sweet, I’m so happy it brought her some comfort after surgery.
Such a great recipe! It was delicious and just spicy enough! I can’t wait to make it again!
That is so great to hear Sarah! I’m so happy it turned out well for you!
This was excellent. I used 2 tbsp sriracha instead of sambal oelek because i didnt have it. But other than that, followed the recipe pretty closely. Will definitely be making it again.
Thanks so much for sharing Leslie! I’m so happy it was a hit!
That is wonderful! I love a good spicy kick.
I dont alway make Ramen but when I do, I prefer it spicy.
I’m also all about some kind of egg too…
SAME here!