SPICY CHICKEN SOUP RAMEN RECIPES

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EASY SPICY CHICKEN RAMEN NOODLE SOUP RECIPE - TABLESPOON.COM



Easy Spicy Chicken Ramen Noodle Soup Recipe - Tablespoon.com image

The perfect hybrid of fancy restaurant-style ramen and the pre-packaged instant noodles eaten by college kids, this easy ramen noodle recipe is a filling meal that will satisfy any ramen craving. Replacing the powdered soup packet with a homemade soup mix of chicken stock, rotisserie chicken, garlic, ginger, spinach—and classic ramen toppings like seaweed, soft-boiled eggs and scallions— ordinary ramen noodles turn into a spicy chicken ramen noodle feast that’s ready in just 30 minutes.

Provided by The Food in My Beard

Total Time 30 minutes

Prep Time 30 minutes

Yield 3

Number Of Ingredients 15

9 ounces ramen noodles
1 quart chicken stock
2 cups water
1 cooked rotisserie chicken, bones removed
2 cloves garlic, grated
1 thumb-sized piece of ginger, grated
2 tablespoons soy sauce
2 tablespoons sriracha sauce
1 tablespoon rice vinegar
1 handful spinach (optional)
Dried seaweed
Scallions
Soft-boiled egg
Sriracha sauce
Sliced Thai chilies

Steps:

  • Mix all of the ingredients except the noodles. Bring to a simmer.
  • Meanwhile, bring some water to a boil. Boil the ramen for 3 minutes until tender and strain.
  • Add the noodles into your bowls and ladle broth on top.
  • Top with toppings before serving.

Nutrition Facts : Calories 710 , CarbohydrateContent 57 g, CholesterolContent 150 mg, FatContent 1 , FiberContent 2 g, ProteinContent 60 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 3460 mg, SugarContent 3 g, TransFatContent 0 g

SPICY CHICKEN RAMEN - THE LEMON BOWL®



Spicy Chicken Ramen - The Lemon Bowl® image

A quick, weeknight version of the traditional Japanese noodle soup, spicy chicken ramen is warm, satisfying and oh-so-comforting.

Provided by Liz DellaCroce

Categories     Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 16

2 chicken breasts (boneless, skinless)
1 tablespoon extra virgin olive oil
salt and pepper (to taste)
1 teaspoon sesame oil
1 tablespoon minced ginger
1 tablespoon sambal oelek chili paste (optional)
8 cups chicken broth (store-bought or homemade)
1/4 cup soy sauce
2 tablespoons hoisin
2 tablespoons Nakano Natural Rice Vinegar (or lime juice )
8 ounces shitake mushrooms (thinkly sliced)
2 packages ramen noodles (prepared according to package instructions)
4 ramen eggs
raw onion (thinly sliced)
jalapeno slices, lime wedges, Sriracha
fresh herbs such as cilantro or Thai basil

Steps:

  • Pre-heat oven to 375. Brush chicken breasts with olive oil on both sides and sprinkle with salt and pepper. Roast in oven until golden brown, about 20 minutes.
  • While chicken is roasting, begin heating sesame oil in a large soup-pot. Add ginger and chile paste and heat until fragrant, about 30 seconds. Stir in chicken broth, soy sauce, hoisin and rice vinegar plus a pinch of salt and pepper. Bring to a boil then reduce to simmer.
  • When chicken is cooked, remove from oven and let cool enough to handle. Use two forks or your fingers to shred chicken. Add shredded cooked chicken and mushrooms to the pot and return to a boil. Reduce heat to low and simmer for 10 minutes.
  • Divide cooked ramen noodles between four bowls then ladel the chicken ramen on top of each. Garnish with optional toppings to serve.

Nutrition Facts : ServingSize 1 bowl, Calories 407 kcal, CarbohydrateContent 34 g, ProteinContent 32 g, FatContent 15 g, SaturatedFatContent 5 g, TransFatContent 1 g, CholesterolContent 73 mg, SodiumContent 3656 mg, FiberContent 1 g, SugarContent 3 g

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