Spicy Chicken Ramen
Servings: 4 bowls
Ingredients
Spiced Chicken
- 4 boneless, skin-on chicken thighs
- shichimi togarashi (sever flavor spice)
- salt
Spiced Chicken Broth
- 1 leek white and green part diced
- 3 garlic cloves minced
- 3 grams ginger minced
- 10 shiitake mushrooms sliced
- 1 1/2 cup kimchi
- 1/8 cup kimchi juice
- 2 tsp white miso
- 3 tbsp soy sauce
- 8 cups chicken broth
Toppings
- 4 soft boiled eggs
- 4 slices of bacon cooked and chopped
- 2 scallions sliced
- bean sprouts
- 4 pieces of nori
- 4 servings ramen noodles cooked
Instructions
Spiced Chicken
- Season both sides of the chicken thighs with shichimi togarashi and salt.
- Heat a pan with 2 teaspoons of canola oil over medium-high heat. Place the chicken thighs, skin-side down, and cook until it turns golden brown.
- Flip and cook until the chicken is cooked all the way through. Turn off the heat, cover, and set aside.
Spiced Chicken Broth
- Heat a pot, with 1 teaspoon of canola oil, over medium-high heat. Add the shiitake mushrooms and cook until they soften and start to turn crispy, about 7 minutes. Remove the mushrooms and set aside.
- In the same pot, add another teaspoon of canola oil and add the leeks, garlic, and ginger and cook until softened, about 3 minutes.
- Add the kimchi, the kimchi juice, white miso, and soy sauce and cook for about 4 minutes. Add the chicken broth and mushrooms and bring to a simmer. Season with salt and pepper if needed. Allow to simmer for 10 minutes.
Individual Bowls
- To assemble the ramen bowls, place a piece of nori on the bowl and a serving of ramen noodles. Top with one of the chicken thighs, sliced. Add a fourth of the cooked bacon in the center.
- Add a large portion of bean sprouts and scallions. Pour the broth. Finally top with a soft boiled egg. Make sure to serve with Sriracha and extra shichimi togarashi so everyone can spice up the ramen as much as they want.
Notes
Recipe for soft-boiled eggs can be found here.