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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 easy spicy chicken ramen soup is based on the classic Japanese ramen soup. This is a hearty noodle soup served in Japan often as a main course. Ramen is a Japanese noodle soup. It consists of Chinese wheat noodles served in a meat or fish-based broth. The soup is often flavoured with  miso, and is topped with thinly sliced pork or chicken, nori, bamboo shoots also called menma, and thinly sliced green onions.

If you love ramen soups, this is an easy gluten free ramen soup recipe for beginners. Ramen soups are often spiced with spicy sriracha sauce. You can add as much or as little of this spicy sauce. It all depends on how spicy you like your soups.

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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 Sriracha 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 sriracha sauce

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