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Spicy Chicken Ramen with Vegetables and Soft-Boiled Egg Recipe

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3.8 from 22 reviews

This Spicy Chicken Broth Ramen recipe delivers a comforting bowl of rich, flavorful ramen with tender marinated chicken, fresh vegetables, and a spicy-sweet sauce. Featuring a blend of soy sauce, sriracha, ginger, and garlic, the broth is simmered with carrots, mushrooms, bok choy, and radishes, topped with soft-boiled eggs and sesame seeds for a delicious, satisfying meal ready in 45 minutes.

Ingredients

Sauce and Marinade

  • 2 Tablespoons soy sauce
  • 1-3 Tablespoons sriracha (adjust to preferred spice level)
  • 1 Tablespoon honey
  • 1 teaspoon ginger powder
  • 1 teaspoon minced garlic

Protein

  • 1 medium chicken breast, cubed

Vegetables and Broth

  • 1 Tablespoon sesame oil (for vegetable cook)
  • 2 cups chopped or thinly sliced carrots
  • 1 1/2 cups sliced mushrooms
  • 3 3/4 cups chicken broth
  • 1/2 bunch baby bok choy (whole leaves or chopped)
  • 1/4 cup sliced radishes
  • 2 Tablespoons chopped green onions

Ramen and Garnishes

  • 2 packets Mike's Mighty Good Fried Garlic Chicken Ramen Soup (noodles and seasoning)
  • 2 medium soft-boiled eggs
  • Sesame seeds (optional, for garnish)
  • 1 Tablespoon sesame oil (for cooking chicken)

Instructions

  1. Mix Sauce Together: In a small bowl, combine soy sauce, sriracha, honey, ginger powder, and minced garlic to create the flavorful marinade and sauce for the chicken.
  2. Marinate Chicken: Cut the chicken breast into small cubes and toss them in the prepared sauce. Set aside to marinate while preparing other ingredients.
  3. Heat Oil for Vegetables: In a deep saucepan or Dutch oven, heat 1 tablespoon of sesame oil over medium-high heat, preparing to cook the vegetables.
  4. Cook Carrots: Add chopped carrots to the hot oil and sauté for about 5 minutes until they start to soften.
  5. Add Mushrooms: Add the sliced mushrooms to the pan with the carrots and cook for an additional 5-7 minutes until the vegetables soften.
  6. Cook Chicken Separately: While vegetables cook, heat the remaining tablespoon of sesame oil in a separate pan over medium-high heat. Cook the marinated chicken for 9-10 minutes or until fully cooked and slightly caramelized. Set aside when done.
  7. Add Broth to Vegetables: Pour chicken broth slowly into the vegetable mixture and bring to a simmer. Let it cook for 5 minutes to meld the flavors.
  8. Add Ramen Noodles and Seasoning: Stir in the noodles and seasoning packets from Mike's Mighty Good Fried Garlic Chicken Ramen Soup. Allow the soup to simmer for another 5 minutes to cook the noodles thoroughly.
  9. Add Bok Choy, Radish, & Green Onions: Incorporate the baby bok choy leaves, sliced radishes, and chopped green onions into the broth and simmer for an additional 2-3 minutes until the greens are tender.
  10. Remove From Heat and Add Oil Packet: Turn off the heat and stir in the oil packet included in the ramen soup package for extra flavor and richness.
  11. Assemble Bowls: Ladle the ramen soup into bowls. Top each bowl with the cooked spicy chicken cubes, half of a soft-boiled egg, and a sprinkle of sesame seeds if desired.
  12. Serve and Enjoy: Serve the ramen hot and enjoy this deliciously spicy and comforting meal.

Notes

  • Adjust sriracha quantity to control the spice level according to preference.
  • Soft-boiled eggs can be prepared ahead of time to streamline cooking.
  • Use any mild oil if sesame oil is unavailable, though sesame oil adds authentic flavor.
  • Feel free to add additional vegetables such as spinach or green beans for variety.
  • Mike's Mighty Good Ramen packets can be replaced with similar fried garlic chicken ramen noodles if unavailable.

Find it online: https://recipethrive.com/spicy-chicken-ramen-with-vegetables-and-soft-boiled-egg-recipe/