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Easy Spicy Chicken Ramen Noodle Soup

Name: Easy Spicy Chicken Ramen Noodle Soup
Prep time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Asian
Ingredients: 9 ounces ramen noodles; 1 quart chicken stock; 2 cups water; 1 cooked rotisserie chicken, picked from the bones; 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

8 Ratings

5 Comments

Prep 30 min
Total 30 min
Servings 3

A quick and easy dish that satisfies the craving for spicy ramen. MORE+ LESS-

By The Food in My Beard

Updated February 16, 2018

Ingredients

ounces ramen noodles

quart chicken stock

cups water

cooked rotisserie chicken, picked from the bones

cloves garlic, grated

thumb-sized piece of ginger, grated

tablespoons soy sauce

tablespoons sriracha sauce

tablespoon rice vinegar

handful spinach (optional)

Toppings

Dried seaweed

Scallions

Soft-boiled egg

Sriracha sauce

Sliced Thai chilies

Steps

Hide Images

1

Mix all of the ingredients except the noodles. Bring to a simmer.
2

Meanwhile, bring some water to a boil. Boil the ramen for 3 minutes until tender and strain.
3

Add the noodles into your bowls and ladle broth on top.
4

Top with toppings before serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 710
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 41%
Saturated Fat 11g 57% Trans Fat 0g
Cholesterol: 150mg; 50%
Sodium: 3460mg; 144%
Potassium: 540mg; 15%
Total Carbohydrate: 57g; 19%
Dietary Fiber 2g 9% Sugars 3g
Protein: 60g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 10%; 10%
Calcium: 6%; 6%
Iron: 30%; 30%

Exchanges:

3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 7 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This ramen soup is an easy way to transform simple noodles into a rich and flavorful dish. Ramen can mean a lot of different things these days. We’re all familiar with the ramen noodle packets from our college days, but recently high-end ramen places have been popping up all over the place. Some ramen packages are better than others, but for the most part the sodium levels are completely off the charts. On top of that, a ramen packet will never really satisfy the craving for that really good ramen you get at a noodle bar – and to make that at home is a ton of work. This recipe falls somewhere in between a ramen packet and a bowl of that fancy stuff, but is super easy to make at home. It’s the perfect thing to have if you really want good ramen but don't have the money or time or ability to go out and get it (and you don't want to simmer a bone stock for 24 hours). Try and get good fresh ramen noodles from an Asian market, but dried ramen noodles work too. Load it up with all your favorite ramen toppings! This soup satisfies so many cravings and is perfect for this freezing weather! To ensure there are no issues with food safety, cook eggs until both the yolks and whites are firm and not runny.