Spicy Chicken Ramen Soup
This Spicy Chicken Ramen Soup is filled to the brim with carrots, red peppers, mushrooms 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!
Servings 2 -3 bowls
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.