Spicy Chicken Ramen with Miso (30-Minutes)

Spicy Chicken Ramen in broth served in white grey bowls with toppings.

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Spicy Chicken Ramen with Miso (30-Minutes)

Spicy Chicken Ramen with Miso is a cozy 30-minute dinner with tender ramen noodles, rotisserie chicken, and a buttery garlic-ginger broth with white miso, chili garlic sauce, and sriracha. A jammy soft-boiled egg and toasted sesame oil finish each bowl with extra richness and flavor.

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main Course

Cuisine: Japanese

Diet: Low Lactose

Servings: servings

Author: Bailey Rhatigan

Equipment

5-6 qt soup pot or dutch oven

Ingredients

Spicy Broth

1 tablespoon butter
1 inch fresh ginger, minced
3 cloves garlic, minced
1-2 Jalapeños, sliced, seeds discarded use less or more depending on heat level desired.
1 tablespoon white miso paste
8 cups chicken stock, low sodium
3 tablespoons soy sauce, low sodium
3 tablespoons chili garlic sauce
2 tablespoons brown sugar
2 tablespoons Sriracha sauce use less if needed
¼ cup rice vinegar

Add Ins

3 packages ramen noodles without seasoning packets
3 cups rotisserie chicken or cooked chicken for less sodium
1 thinly sliced carrot
6 soft boiled eggs
1 bunch green onions, chopped
½ tablespoon sesame oil for drizzling divided in four for each bowl - a little goes a long way

Instructions

Make Soft Boiled Eggs. I recommend doing this first and having them peeled and ready to go since the ramen cooks so quickly. Bring a pot of water to a boil. Carefully lower cold eggs into the water and keep at a gentle boil. Cook for 6½ minutes for the perfect jammy yolk or 7 minutes for a slightly firmer center.
Immediately transfer the eggs to an ice bath for 5–10 minutes. Gently crack the shell all over, then start peeling from the wider end of the egg. For the easiest peel, run the egg under cold water while removing the shell.
Sauté the aromatics. Melt the butter in a large soup pot over medium heat. Add the minced ginger, garlic, and jalapeños. Cook for 1–2 minutes, stirring often, until fragrant. Be careful not to let the garlic burn.
Make the broth. Pour in the chicken stock, soy sauce, chili garlic sauce, sriracha, brown sugar, and rice vinegar. Stir well to combine.
Simmer Broth. Increase the heat and bring the broth to a gentle boil. Reduce the heat and simmer for about 5–10 minutes to allow the flavors to come together.
Add the chicken. Stir in the cooked chopped chicken and simmer for another 2–3 minutes, or until heated through.
Cook the ramen. Add the ramen noodles, discarding the seasoning packets. Cook according to the package directions, usually about 3 minutes, stirring occasionally to separate the noodles.
Finish the broth. Stir in the sesame oil. Taste the broth and adjust as needed with additional soy sauce, sriracha, or chili garlic sauce.
Assemble the bowls. Divide the noodles, chicken, and broth between serving bowls. Top with thinly sliced carrots, green onions, sliced jalapeños, and soft-boiled eggs. Serve. Finish with an extra drizzle of sriracha or sesame oil, if desired, and serve immediately.

Notes

Skip the ramen seasoning packets: The homemade broth has all the flavor you need, so discard the packets before adding the noodles.
Do not overcook the ramen noodles. They take just a few minutes so don't drop them in until you are ready to serve. You can always lower the heat and simmer the broth for a few extra minutes if you need some extra time.
Taste before adding more salt: Rotisserie chicken, miso, soy sauce, and chicken stock can all vary quite a bit in sodium.
Use toasted sesame oil sparingly: A little goes a long way. I like adding it at the very end so the nutty flavor stays noticeable.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.

Nutrition