Description
A delicious and spicy chicken ramen recipe that is easy to make and packed with flavor.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 2 teaspoons sriracha (adjust to taste)
- 2 packs of instant ramen noodles (discard the seasoning packets)
- 2 cups baby spinach
- 2 green onions, sliced
- 2 soft-boiled eggs (optional)
- Sesame seeds for garnish
Instructions
- In a large pot, heat the vegetable oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the chicken broth, water, soy sauce, miso paste, and sriracha. Stir until the miso paste is fully dissolved. Bring the mixture to a boil.
- Once boiling, add the ramen noodles and cook according to package instructions, usually about 3-4 minutes.
- Add the cooked chicken and baby spinach to the pot, stirring until the spinach wilts, about 1-2 minutes.
- Serve the ramen in bowls, topping each with sliced green onions, a soft-boiled egg if desired, and a sprinkle of sesame seeds.
Notes
- For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.
- Add your favorite vegetables like mushrooms, corn, or bok choy for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 0g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg