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Easy Spicy Chicken Ramen Soup

Published: March 1, 2014 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Moderate
Cook Time Cook Time 10 Minutes
Serves Serves 4
Easy Spicy Chicken Ramen Soup
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Average Rating: 4.5 | Rated By: 3 users

This is a hearty noodle soup served in Japan often as a main course. Ramen is a staple noodle in Japanese cuisine. This is an easy beginner gluten free ramen soup recipe. Add as much or as little spice as you like

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Ingredients

  • 2 Tbsp. grape seed oil
  • 1 medium leek, white part only, thinly sliced lengthwise about 2 inches long, divided
  • 1/2 red bell pepper, thinly sliced + 2 garlic cloves, crushed +1 tsp. GF hot chili flakes + 1 Tbsp. freshly minced ginger
  • 6 cups GF chicken stock + 4 Tbsp. GF miso paste + 2 tsp. GF tamari sauce
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 tsp. sesame oil
  • 4 oyster mushrooms, thinly sliced +1/2 cup frozen corn +1/2 cup snow peas +1 tsp. fresh lime juice +1 tsp. pure maple syrup + 1/2 cup bamboo shoots (optional)
  • 1 cup fresh bean sprouts
  • 4 cups cooked GF soba or rice noodles, warm
  • GF Siracha sauce (optional)

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    Instructions

  • Add grapeseed oil, half the leeks, bell pepper, garlic, chili flakes and ginger into a large sauce pan. Stir-fry over medium-low heat for 3 minutes
  • Add chicken stock, miso, tamari, chicken, sesame oil, mushrooms, and corn. Bring to boil, then reduce heat to low. Cook for 5 minutes
  • Add snow peas, lime juice, maple syrup, bamboo shoots and bring to boil. Remove from the heat and serve immediately
  • To serve: Divide warm noodles into 4 large soup bowls. Add bean sprouts and ladle hot soup over top. Garnish with remaining leeks. Drizzle with siracha sauce


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