Ramadan Day 18 - Spicy Chicken Ramen Soup

Ingredients

• 2 pieces Chicken Thighs, boneless skinless (cut into bite‑size pieces)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Gochujang (Korean chili paste) (adds depth and heat)
• 1 teaspoon Chili Powder (regular or smoked)
• 1/2 teaspoon Garlic Powder (optional, enhances flavor)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 medium Onion (diced)
• 3 cloves Garlic Cloves (minced)
• 1 teaspoon Fresh Ginger (grated)
• 4 cups Chicken Broth (low‑sodium)
• 2 packs Ramen Noodles (fresh or instant, discard seasoning packet)
• 2 large Eggs (soft‑boiled, halved)
• 2 tablespoons Fresh Cilantro (chopped)
• 1-2 pieces Thai Chili Peppers (thinly sliced, seeds optional)
• Pinch Salt (to taste)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the chicken thigh pieces with soy sauce, gochujang, chili powder, garlic powder and black pepper. Toss to coat and let sit for 10 minutes.

   Time: PT10M

2. Cook the Chicken

   Heat the large skillet over medium heat. Add the marinated chicken and cook 4 minutes on each side until browned and just cooked through.

   Time: PT8M

   Temperature: medium heat

3. Sauté Aromatics

   Push the chicken to one side, add butter to the empty side of the skillet and melt. Add diced onion and sauté until brown and translucent, about 5 minutes. Then add minced garlic and grated ginger and cook 1 minute until fragrant.

   Time: PT6M

   Temperature: medium heat

4. Build the Spicy Sauce

   Stir in an additional tablespoon of gochujang and two more tablespoons of soy sauce. Cook, stirring constantly, for about 3 minutes until the mixture thickens slightly.

   Time: PT3M

   Temperature: medium heat

5. Add Broth and Bring to a Boil

   Pour the chicken broth into the skillet, increase heat to medium‑high and bring to a gentle boil.

   Time: PT2M

   Temperature: medium‑high heat

6. Cook the Ramen Noodles

   Add the ramen noodles to the boiling broth. Cook according to package instructions, usually 3 minutes, until al dente.

   Time: PT3M

   Temperature: high heat

7. Prepare Soft‑Boiled Eggs

   While the broth is boiling, bring a small pot of water to a boil, lower the eggs in, and cook for 6 minutes. Transfer to ice water for 1 minute, then peel and halve.

   Time: PT6M

   Temperature: high heat

8. Assemble the Bowls

   Divide the noodle‑broth mixture into two bowls. Top each with cooked chicken pieces, a halved soft‑boiled egg, chopped cilantro and sliced Thai chili peppers.

   Time: PT5M

Nutrition Facts

Calories

700

Protein

30 g

Carbohydrates

80 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Thighs, boneless skinless: Chicken Breast
• Instead of Soy Sauce: Tamari
• Instead of Gochujang (Korean chili paste): Thai chili paste, Sriracha mixed with miso
• Instead of Chili Powder: Paprika, Cayenne pepper (use less)
• Instead of Garlic Powder: Fresh garlic (increase amount)
• Instead of Black Pepper: White pepper
• Instead of Unsalted Butter: Olive oil
• Instead of Onion: Shallots
• Instead of Garlic Cloves: Garlic paste
• Instead of Fresh Ginger: Ground ginger (1/4 tsp)
• Instead of Chicken Broth: Vegetable broth
• Instead of Ramen Noodles: Udon noodles, Soba noodles (gluten‑free)
• Instead of Eggs: Quail eggs
• Instead of Fresh Cilantro: Thai basil
• Instead of Thai Chili Peppers: Jalapeño (less heat)
• Instead of Salt: Sea salt

Equipment Needed

• Large Skillet or Wok
• Medium Saucepan
• Mixing Bowl
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Small Pot for Eggs
• Ladle (optional)

Critical Steps — Do Not Skip

• Marinating the chicken ensures the spice penetrates the meat
• Cooking the chicken on medium heat prevents the seasoning from burning
• Do not overcook the ramen noodles; they should stay slightly firm
• Timing the soft‑boiled eggs is crucial for a runny yolk

Chef Tips from the Video

• Add a drizzle of toasted sesame oil at the end for extra aroma
• Use high‑quality gochujang for authentic depth
• Garnish with a squeeze of lime for bright contrast

Troubleshooting

Storage

Refrigerator: Store broth, cooked chicken and noodles separately in airtight containers for up to 3 days.

Freezer: Freeze cooked chicken and broth (without noodles) for up to 1 month. Reheat and add fresh noodles when serving.

Room temperature: Do not store at room temperature for longer than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 12 hours ahead and refrigerate
• Prepare the broth and keep it warm; add noodles just before serving
• Soft‑boiled eggs can be peeled and stored in the fridge for 1 day

Frequently Asked Questions