Easy Spicy Chicken Ramen Soup

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 bowls 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian


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

34 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

Sesame seeds

1 Cup of cooked chicken, thinly sliced


  1. In a large dutch oven or stock pot heat olive oil on medium heat.
  2. 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.
  3. 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.
  4. 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.