Chili Crisp Chicken Ramen in Ginger Soy Broth Recipe

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Here’s a flavorful and comforting recipe for Chili Crisp Chicken Ramen in Ginger Soy Broth that combines tender chicken, spicy chili crisp, and a rich broth:

Chili Crisp Chicken Ramen in Ginger Soy Broth

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken thighs or breasts
  • 2 tbsp chili crisp (adjust based on spice preference)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil

For the Ginger Soy Broth:

  • 6 cups chicken broth (low sodium)
  • 1 tbsp soy sauce
  • 1 tbsp miso paste (optional, for deeper flavor)
  • 1 tbsp sesame oil
  • 2-inch piece fresh ginger, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1/2 tsp red pepper flakes (optional)

For the Ramen Bowls:

  • 4 packs of ramen noodles (discard seasoning packets if using instant noodles)
  • 2 soft-boiled eggs, halved
  • 1 cup shiitake mushrooms, sliced
  • 1 cup bok choy, halved or chopped
  • 1/2 cup shredded carrots
  • 1/4 cup green onions, chopped
  • Sesame seeds, for garnish

Instructions

  1. Marinate the Chicken:
    • In a bowl, combine chili crisp, soy sauce, and sesame oil. Add the chicken, tossing to coat evenly. Let marinate for 15–30 minutes.
  2. Cook the Chicken:
    • Heat a skillet over medium heat. Add the chicken and cook for 4–5 minutes per side, or until fully cooked and caramelized. Remove from heat, let rest for a few minutes, then slice into strips.
  3. Prepare the Broth:
    • In a large pot, heat sesame oil over medium heat. Add ginger and garlic, sautéing until fragrant (about 1–2 minutes).
    • Add chicken broth, soy sauce, miso paste (if using), rice vinegar, and red pepper flakes. Bring to a simmer and let cook for 10–15 minutes to develop flavor.
    • Add shiitake mushrooms and bok choy to the broth during the last 5 minutes of simmering.
  4. Cook the Noodles:
    • Cook ramen noodles according to package instructions. Drain and set aside.
  5. Assemble the Bowls:
    • Divide the cooked noodles among serving bowls.
    • Ladle the hot ginger soy broth over the noodles, ensuring each bowl gets mushrooms and bok choy.
    • Top with sliced chili crisp chicken, soft-boiled eggs, shredded carrots, and green onions.
  6. Garnish and Serve:
    • Sprinkle with sesame seeds and an extra drizzle of chili crisp if desired. Serve immediately and enjoy!

Tips

  • Adjust the spice level: Add more or less chili crisp and red pepper flakes depending on your heat preference.
  • Broth richness: For a creamier broth, stir in 1/4 cup coconut milk or heavy cream.
  • Vegetarian option: Substitute chicken with tofu and use vegetable broth instead of chicken broth.
  • Meal prep: Store the components separately for easy reheating.

This dish brings bold flavors, hearty textures, and a warming kick to your table—a perfect meal for any day!

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