Spicy Chicken Soup Ramen
A comforting and spicy chicken soup ramen that combines tender chicken thighs with a garlicky, ginger-forward broth, Buldak sauce for heat, and quick-cook ramen noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: None
Ingredients
Scale
- 10.5 oz chicken thighs, cut into bite-sized pieces (skinless boneless recommended)
- 2 tbsp Buldak sauce (start with 1 tbsp for milder heat)
- 7 oz ramen noodles (any quick-cook variety)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce (low-sodium recommended)
- 4 cups chicken broth (homemade or low-sodium store-bought)
- 2 scallions, thinly sliced for garnish
- 1 tbsp toasted sesame seeds for garnish
- 1 tbsp vegetable oil for searing (neutral oil like canola or sunflower)
Instructions
- Heat a large pan over medium-high and add 1 tbsp vegetable oil.
- Pat chicken pieces dry, then add to the pan in a single layer. Sear without moving for about 2–3 minutes per side until golden and caramelized.
- Push the chicken to one side, or remove briefly if crowded. Add minced garlic and ginger to the pan. Sauté 30 seconds until fragrant.
- Pour in 4 cups chicken broth and 1/4 cup soy sauce. Stir to scrape up browned bits.
- Stir in 2 tbsp Buldak sauce, taste, and adjust. Bring to a gentle simmer. Cook 10–15 minutes until chicken is cooked through.
- While the soup simmers, cook 7 oz ramen in a separate pot. Drain immediately and rinse briefly if sticky.
- Place cooked noodles into bowls, ladle hot soup over noodles, and garnish with sliced scallions and sesame seeds. Serve immediately.
Notes
For added heat, serve with extra Buldak sauce at the table. Consider adding a soft-boiled egg or pickled vegetables for extra flavor.
Find it online: https://www.mealbreeze.com/easy-spicy-chicken-soup-ramen/