Easy Spicy Chicken Ramen Noodle Soup
The perfect hybrid of fancy restaurant-style ramen and the pre-packaged instant noodles eaten by college kids, this easy ramen noodle recipe is a filling meal that will satisfy any ramen craving. Replacing the powdered soup packet with a homemade soup mix of chicken stock, rotisserie chicken, garlic, ginger, spinach—and classic ramen toppings like seaweed, soft-boiled eggs and scallions— ordinary ramen noodles turn into a spicy chicken ramen noodle feast that’s ready in just 30 minutes.MORE+LESS-
cooked rotisserie chicken, bones removed
thumb-sized piece of ginger, grated
tablespoons sriracha sauce
tablespoon rice vinegar
handful spinach (optional)
Mix all of the ingredients except the noodles. Bring to a simmer.
Meanwhile, bring some water to a boil. Boil the ramen for 3 minutes until tender and strain.
Add the noodles into your bowls and ladle broth on top.
Top with toppings before serving.
- While fresh ramen noodles can be used, dried ramen noodles work just as well. Be sure to cook noodles to desired doneness.
- If you prefer even spicier ramen, you can add in chopped fresh jalapeño or Thai chilies, Shichimi Togarashi (a Japanese chili pepper mix) or white pepper to taste.
- Coarsely chopped fresh bok choy can be substituted for the spinach.
- Other popular toppings include: fishcakes, chashu (slices of roasted pork), bean sprouts, menma (preserved bamboo shoots) and corn.
- Now that you’ve learned how to make your own ramen noodle soup at home, the next step is mastering how to make ramen noodles from scratch.
- While spicy chicken ramen noodle soup is great, you probably can’t eat it everyday. So why not mix it up with these other delicious soups to get you through the winter?
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- This ramen soup is an easy way to transform simple noodles into a rich and flavorful dish.Ramen can mean a lot of different things these days. We’re all familiar with the ramen noodle packets from our college days, but recently high-end ramen places have been popping up all over the place.Some ramen packages are better than others, but for the most part the sodium levels are completely off the charts. On top of that, a ramen packet will never really satisfy the craving for that really good ramen you get at a noodle bar – and to make that at home is a ton of work.This recipe falls somewhere in between a ramen packet and a bowl of that fancy stuff, but is super easy to make at home. It’s the perfect thing to have if you really want good ramen but don't have the money or time or ability to go out and get it (and you don't want to simmer a bone stock for 24 hours).Try and get good fresh ramen noodles from an Asian market, but dried ramen noodles work too.Load it up with all your favorite ramen toppings! This soup satisfies so many cravings and is perfect for this freezing weather!To ensure there are no issues with food safety, cook eggs until both the yolks and whites are firm and not runny.