The mornings and evenings are getting chilly and it is time for dinners to be filled with soups and hot pots. Sharing this ramen recipe with you feels just right and it is the kind of food that makes you feel good after eating it.
This Spicy Ramen with Soy-glazed Chicken is best for those nights when you need a warming but healthy dinner. It is also great for nights when you feel a cold is coming and you need a bit of warmth to make you feel better. This soup is super simple to make, yet very delicious. It is filled with chicken, vegetables, spices and wholewheat rice noodles. It does not feel heavy on the stomach yet it is very satisfying.
About the Ramen
I made this ramen using a pressure cooker (my magic pot)! In this recipe I am using chicken on the bone which brings a depth of flavour to the broth. The thing with chicken on the bone is it takes longer to cook and I am always conscious of time. For this soup I decided to use my magic pot and the soup was cooked to perfection in no time at all. If you prefer using an instant pot the steps are the same, it just takes a little longer to simmer.
Ingredients you will need
- Chicken – Chicken on the bone such as thighs or drumsticks gives added flavour to the broth. You can shred the chicken off the bone before serving.
- Onions – To marinate the chicken
- Garlic and Ginger – Adds extra flavour and warmth to the broth
- Soy sauce – Use light soy sauce to marinate the chicken
- Sesame oil – It gives a nutty flavour to the broth
- Carrots – Diced carrots and then julienned for the garnish
- Mushrooms – Dehydrated mushrooms can be added to boiled water to rehydrate, then the flavoured water added to the pan to make the broth
- Chicken stock melt – For extra flavour
- Spring onions – For adding to the broth and garnishing
- Boiled egg – Great to add to a ramen
- Wholegrain rice noodles – These rice noodles are healthier and are so easy to cook. When you turn off the heat add the noodles to the broth and cover for a few minutes.
- Chilli – The fresh chilli is sliced lengthways and sits on top of the ramen. The spiciness of the chilli will blend into the soup. If you prefer it less spicy take out the chilli and stir the broth well before serving.
- Romano pepper: If you prefer your ramen to be mild garnish with a few slices of romano pepper.
Follow these simple steps in making the ramen
- The chicken: I always start by mixing the chicken with minced ginger and garlic, a little soy sauce, sesame oil and a drizzle of vegetable oil. Browning the chicken on high heat helps lock in its flavours.
- The vegetables: The carrots are diced as they cook quicker. To the browned chicken add the carrots and cook for a few minutes. Chop the mushrooms and add these to the pot.
- The liquid: You want all the liquid to evaporate before adding the chicken stock melt and spring onions. Then you add water until it covers the chicken. Now you can cover the pot and pressure-cook the soup for a few minutes.
- The noodles: Once the cooking is done turn off the heat and open the cooker. Add the rice noodles to the broth and cover. It should take only a few minutes for the noodles to cook as they are thin.
- The glaze: For the glaze you need some soy sauce, a little honey or brown sugar, oyster sauce and garlic. Bring everything to the boil and toss the chicken until coated.
- The garnish: You can garnish with boiled eggs, julienned carrots, romano peppers, chillies, spring onions, sesame seeds or any garnish you prefer.
Make this ramen if you are looking for a quick and comforting soup. It will warm you with its spices and make you go back for another serving. If you like this recipe add a comment below, or share a photo on instagram, tagging @halfacoco in. If you enjoyed this spicy ramen soup you may like the Easy Chinese Chicken Rice Noodle Soup which is as delicious but without the heat.
- 750g chicken thighs
- 2 onions, minced
- 1 thumb ginger, minced
- 2 cloves garlic, minced
- 2 tbsp dark soy sauce
- 1 tbsp sesame oil
- 3 medium carrots, diced, 1 carrot julienned
- 15g dehydrated porcini mushrooms
- 1 pot chicken stock melt
- 4 spring onions, sliced
- 4 boiled eggs
- 200g wholegrain rice noodles
- 3-4 fresh chillies, sliced lengthways
- 1 romano pepper, thinly sliced
- Sea salt and cracked black pepper to taste
- 1 litre water
For the glaze
- 3 tbsp light soy sauce
- 1 tsp honey
- 1 tbsp oyster sauce
- 1 garlic clove, minced
- Cut the chicken thighs in half and add onions, ginger, garlic, soy sauce and sesame oil. Mix well. Add vegetable oil to a heated pot and brown the chicken in small batches. Once browned add all the chicken pieces back in the pot and stir in the carrots and half the spring onions.
- Rehydrate the mushrooms by pouring 300ml boiling water over and covering the bowl. This should take 5 minutes. Roughly chop the mushrooms and add to the pot, saving the liquid.
- Add the chicken stock melt to the pot and stir for a few seconds until melted. Next add the mushroom liquid and 600ml water.
- Cover the pot and leave to pressure cook for 10 minutes. If using a pan bring the ramen to the boil and leave to simmer for 15 minutes.
- Removed the lid, turn off the heat and place the rice noodles in the pot. Cover and leave to stand for 5 minutes.
- Meanwhile make the glaze. Add all the ingredients to a heated pan and boil for a few seconds until sticky. Tear the chicken off the bone and add to the pan, stirring continuously until the glaze coats the chicken. Leave the chicken on the bone if you prefer.
- To serve, ladle the ramen into bowls and garnish with halved boiled eggs, spring onions, julienned carrots, chillies, romaro pepper slices and the glazed chicken. Serve immediately.
Amount Per Serving