Spicy Chicken Ramen: A Bold & Flavorful Comfort Bowl

A steaming bowl of ramen with tender chicken pieces, soft-boiled egg halves, and fresh veggies in a rich, spicy broth. Garnished with sesame seeds, green onions, and a drizzle of chili oil, the dish is served in a rustic black bowl with chopsticks resting on the side. The warm lighting enhances the inviting, hearty appearance.

There’s nothing quite as satisfying as a steaming bowl of Spicy Chicken Ramen—packed with bold flavors, tender chicken, and a rich, spicy broth. This recipe brings restaurant-quality ramen to your kitchen while keeping it healthier and budget-friendly. Perfect for cozy nights or when you’re craving homemade Asian-inspired comfort food, this dish is both nourishing and easy to make!

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Why You’ll Love This Recipe

  • Bold & Spicy Flavors: A perfectly balanced broth with deep umami and heat.
  • Healthier Take on Ramen: Uses lean chicken, nutrient-packed broth, and fresh veggies.
  • Simple & Customizable: Adjust spice levels, swap proteins, or make it vegetarian!
  • Perfect for Meal Prep: Make a big batch and enjoy throughout the week

Ingredients

Makes 4 servings

For the Broth:

  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon chili paste (adjust to taste)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon rice vinegar

For the Ramen:

  • 2 chicken breasts, cooked and shredded
  • 2 packs whole wheat or brown rice ramen noodles
  • 1 cup baby spinach or bok choy
  • ½ cup sliced mushrooms
  • ½ cup shredded carrots
  • 2 soft-boiled eggs, halved
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds
  • 1 teaspoon chili oil (optional, for extra spice)

Step-by-Step Instructions

  1. Prepare the Broth:
    In a large pot over medium heat, add sesame oil, garlic, and ginger. Sauté until fragrant, about 1 minute. Add chili paste, miso paste, soy sauce, chicken broth, and water. Stir and let it simmer for 10 minutes.
  2. Cook the Noodles & Chicken:
    While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside. If the chicken isn’t pre-cooked, grill or bake it, then shred it into bite-sized pieces.
  3. Add the Veggies:
    Stir in mushrooms, shredded carrots, and spinach (or bok choy) into the broth. Let cook for another 5 minutes until veggies are tender.
  4. Assemble the Ramen:
    Divide the cooked noodles between bowls. Ladle the hot broth and veggies over the noodles. Top each bowl with shredded chicken and a soft-boiled egg half.
  5. Garnish & Serve:
    Sprinkle with sliced green onions, sesame seeds, and a drizzle of chili oil for an extra kick. Serve immediately and enjoy!

Nutritional Information (Per Serving)

  • Calories: 390
  • Protein: 35g
  • Carbohydrates: 45g
  • Fat: 10g
  • Fiber: 4g
  • Sodium: 750mg

Why This Recipe Works

This Spicy Chicken Ramen is the perfect balance of richness, spice, and freshness. The flavorful broth coats the tender noodles, while the protein-packed chicken and nutrient-dense veggies keep it satisfying. The homemade broth is lighter than store-bought versions, making this ramen a healthier yet indulgent option!

Additional Tips & FAQs

  • Can I make this vegetarian?
    Yes! Swap chicken for tofu and use vegetable broth instead of chicken broth.
  • How do I adjust the spice level?
    Reduce the chili paste for a milder version or add extra chili oil for more heat.
  • Can I store leftovers?
    Yes! Store the broth, noodles, and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the broth and pour over fresh noodles before serving.

Let’s Stay Connected!

Tried this Spicy Chicken Ramen? Snap a photo and tag @BlomBites on Instagram—I’d love to see your creations!

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