This easy recipe for satisfying, soul-warming chicken ramen soup gets a delightfully spicy kick from fresh ginger and jalapeños. Better still: It can be prepared in just 30 minutes. Searing the soy-and-honey-coated boneless chicken thighs leaves a deeply caramelized fond in the pan, upon which you’ll build the ramen broth. Store-bought chicken stock works here, but homemade stock is a worthy upgrade—excuse enough to save the bones of your next roast or rotisserie chicken.
With minimal prep time and a pared-down ingredient list, this Japanese noodle soup is a breeze to make, perfect for sick days and busy weeknights. But if you want to take it up a notch, skip the instant ramen and even the store-bought fresh noodles and instead make your ramen noodles from scratch.
As for the veg, yu choy can be found at most East Asian grocery stores, but you can substitute them for another tender green, like bok choy or mature spinach. Pair the ramen bowls with simply steamed miso-and-sesame-oil-dressed vegetables or serve as a stand-alone main however you’d like. Garnish with sriracha, cilantro, green onions, sesame seeds, or more veggies, like crispy shiitake mushrooms. But the jammy egg on top? Nonnegotiable.
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What you’ll need
Dutch Oven
$100 $80 At Amazon
Chef’s Knife
$115 At Hedley & Bennett
Large Pot
$50 $37 At Amazon
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Remove dark green parts from 3 scallions and slice into 2" pieces; set aside. Slice white and pale green parts into 2" pieces; set aside separately.
Step 2
Toss 1 lb. skinless, boneless chicken thighs, one 1" piece ginger, peeled, finely grated, 1 Tbsp. soy sauce, and 1 tsp. honey in a medium bowl to coat. Let sit 10 minutes.
Step 3
Heat 1 Tbsp. vegetable oil in a medium pot over medium. Cook chicken thighs, undisturbed, until golden brown underneath (it won’t be cooked through), about 5 minutes. Transfer to a plate.
Step 4
Cook one 2" piece ginger, peeled, thinly sliced, and reserved white and pale green scallion parts in same pot, stirring often, until fragrant, about 2 minutes. Return chicken to pot and add 1 medium jalapeño, thinly sliced, 4 cups low-sodium chicken broth, remaining ¼ cup soy sauce, and ½ cup water. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 5 minutes. Using a fork, break up chicken into bite-size pieces. Remove from heat and stir in 1 Tbsp. fresh lemon juice and reserved dark scallion parts.
Step 5
Meanwhile, cook 4 oz. yu choy or mini bok choy in another large pot of boiling water until bright green and tender, about 2 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil and cook three 5-oz. packages fresh or dried ramen noodles according to package directions. Drain and divide among bowls.
Step 6
Ladle broth over noodles. Divide yu choy and 4 soft-boiled large eggs, halved, among bowls.
Recipe notes
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Like golden chicken and “one of the best soups I’ve ever made.”
