Easy Spicy Chicken Ramen Noodle Soup Recipe at Home
This Easy Spicy Chicken Ramen Noodle Soup Recipe at Home is a quick and comforting meal made with tender chicken, rich homemade spicy broth, ramen noodles, and a soft-boiled egg. Ready in about 30 minutes, it's perfect for busy weeknights while still tasting like restaurant-quality ramen.
Equipment
- Large soup pot or Dutch oven
- Medium saucepan (for eggs)
- Fine mesh strainer
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups
- Measuring spoons
- Ladle
- Soup bowls
Ingredients
- For the Broth
- 2 teaspoons sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 6 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon sriracha adjust to taste
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- For the Ramen
- 2 cups cooked shredded chicken
- 2 packs ramen noodles discard seasoning packets
- 2 soft-boiled eggs halved
- 2 green onions sliced
- 1 tablespoon sesame seeds
- Optional Add-Ins
- Baby spinach
- Mushrooms
- Bok choy
- Corn kernels
- Shredded carrots
- Bamboo shoots
- Chili oil
- Fresh cilantro
- Lime wedges
Instructions
- Heat sesame oil in a large pot. Sauté the garlic and ginger until fragrant.Stir in soy sauce, chili garlic sauce, sriracha, brown sugar, and rice vinegar.Pour in the chicken broth and simmer for 10 minutes.Add the shredded chicken and cook for another 5–8 minutes.Cook the ramen noodles separately according to the package directions, then drain.Divide the noodles among serving bowls.Ladle the hot spicy chicken broth and chicken over the noodles.Top with soft-boiled eggs, green onions, sesame seeds, and your favorite vegetables.Finish with chili oil or fresh cilantro if desired, then serve immediately.