Feb 3, 2011

Spicy Asian Chicken Ramen Soup

chicken ramen soup 2

There is something really comforting about Ramen noodles.  I think its because I remember eating them when I was younger and also in college.  Everyone knows you really can’t beat the price – but they are by no means a healthy food that you want to have too much of.  It feels good to make them now and throw those silver salt packets in the trash can – and really ‘soup’ up this dish with real chicken, fresh cilantro and scallions.  There is just a little bit of spice in this dish to kick things up. 

Perfect bowl of soup to warm up over this long, cold winter.  I really hope the groundhog was right and spring is going to come early!   I’ve had enough of this cold weather! 

chicken ramen soup 1


  • 6 cups low sodium chicken broth
  • 2 Tbsp. soy sauce
  • 2 Tbsp. mirin
  • 2 Tbsp. grated fresh ginger
  • 1 Tbsp. Asian chili garlic sauce, more or less to taste
  • 2 boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 (3 oz.) packages of dried ramen noodles
  • 3 scallions, sliced thin
  • 1/4 cup fresh cilantro leaves, minced
  • 4 tsp. toasted sesame oil
  • pinch of red pepper flakes


1. Bring broth, soy sauce, mirin, ginger, and chili garlic sauce to a boil in a large saucepan or Dutch oven.

2. Add the cut up chicken breasts to the pot and simmer, covered, over medium-low heat until chicken is cooked through.

3. Open the packages of ramen noodles and discard the seasoning packet. Place the dried ramen noodles into the broth and cook, stirring occasionally, until they're just about cooked.

4. Stir in the scallions and cilantro and ladle into bowls. Garnish each bowl additional fresh cilantro leaves and a drizzle of 1 teaspoon toasted sesame oil and a pinch of red pepper flakes. 

Source: Jolene’s Culinary Adventures – originally from Americas Test Kitchen

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1 comment:

  1. my favorite way to eat ramen is to break it up and stick it in coleslaw (not mayo-based)...but this looks great too!!