Easy Spicy Chicken Ramen Soup in the comfort of your own home in under a half-hour, what can be better?!
This easy ramen recipe is filled 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 and sesame seeds.
3 tablespoons olive oil
1 cup carrots, thinly slilced
1 red bell pepper, thinly sliced
2 cups thinly sliced mushrooms (oyster or crimini)
3 garlic cloves, minced
1 thumb of ginger, grated
2 teaspoons sesame oil
6 cups of 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– packages of dried top ramen (discard flavorings)
2 cups of baby bok choy
1 jalapeno, thinly sliced
1 cup green onions, thinly sliced
1 Cup of cooked chicken, thinly sliced
- In a large dutch oven or stock pot heat olive oil on medium heat.
- Add in carrots, red pepper and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
- Add in 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. Stir in bok choy (reserve some for topping) and cook for 1-2 minutes. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
- Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and cooked chicken.
For 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.