Mom's spicy chicken ramen
Mom's spicy chicken ramen✨ is a medium Japanese recipe that serves 2. 620 calories per serving. Recipe by Maxine Sharf on YouTube.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $17.34 total, $8.67 per serving
Ingredients
- 4 cups Chicken Bone Broth (store‑bought or homemade, low‑sodium)
- 1 small Onion (peeled and quartered)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Fresh Ginger (peeled and grated)
- 1 medium Carrot (peeled and sliced into thin rounds)
- 1 piece Celery Stalk (chopped)
- 2 tablespoons White Miso Paste (smooth, no need to dissolve beforehand)
- 1 tablespoon Tahini (stirred into broth for creaminess)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 1 tablespoon Chili Garlic Paste (adjust to heat preference)
- 1 teaspoon Sesame Oil (adds nutty aroma)
- 2 pieces Boneless Skinless Chicken Thighs (cut into bite‑size strips)
- 2 large Eggs (soft‑boiled and marinated)
- 1 cup Mushrooms (sliced; shiitake or button work well)
- 2 stalks Scallions (thinly sliced, green parts only)
- 2 servings Ramen Noodles (fresh or dried, discard packaging)
- 1 teaspoon Sesame Seeds (optional garnish)
Instructions
Prepare Aromatic Broth
In a large stockpot combine chicken bone broth, quartered onion, minced garlic, grated ginger, sliced carrot, and chopped celery. Add white miso paste, tahini, soy sauce, chili garlic paste, and sesame oil. Bring to a gentle simmer, then reduce heat and let simmer for 30 minutes, stirring occasionally.
Time: PT30M
Temperature: low simmer
Marinate Chicken
While the broth simmers, place chicken thigh strips in a mixing bowl. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon chili garlic paste, and 1 teaspoon grated ginger. Mix well, cover, and let marinate for 15 minutes.
Time: PT15M
Cook Chicken
Heat a tablespoon of oil in a medium saucepan over medium‑high heat. Add the marinated chicken strips and stir‑fry until browned and cooked through, about 5 minutes. Remove and set aside.
Time: PT5M
Temperature: medium‑high
Soft‑Boil Eggs
Bring a pot of water to a rolling boil. Gently lower the eggs into the water and boil for 7 minutes. Transfer immediately to an ice‑water bath for 2 minutes, then peel.
Time: PT7M
Temperature: boiling
Marinate Eggs
Place peeled eggs in a small bowl and drizzle with 1 tablespoon soy sauce. Let sit for 5 minutes while you finish the other components.
Time: PT5M
Sauté Mushrooms
In the same pan used for the chicken, add a little more oil if needed and sauté sliced mushrooms over medium heat until they release moisture and turn golden, about 5 minutes.
Time: PT5M
Temperature: medium
Cook Ramen Noodles
Bring a large pot of water to a rapid boil. Add the ramen noodles and cook according to package instructions, usually 3 minutes, until just tender. Drain and rinse briefly with hot water to prevent sticking.
Time: PT3M
Temperature: boiling
Assemble Bowls
Divide the cooked noodles between two deep bowls. Ladle hot broth over the noodles. Top each with chicken strips, a halved marinated egg, sautéed mushrooms, and sliced scallions. Sprinkle with sesame seeds and an extra drizzle of chili oil if desired.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 32g
- Carbohydrates
- 68g
- Fat
- 16g
- Fiber
- 4g
Dietary info: Contains gluten (ramen noodles), Contains meat
Allergens: Eggs, Soy, Sesame
Ingredient Substitutions
- Instead of Chicken Bone Broth: store‑bought chicken stock, vegetable broth (for a lighter version)
- Instead of Onion: shallot, leek
- Instead of Garlic Cloves: garlic paste
- Instead of Fresh Ginger: ground ginger (use half the amount)
- Instead of Carrot: daikon radish
- Instead of Celery Stalk: fennel stalk
- Instead of White Miso Paste: red miso (use slightly less), soy sauce (for saltiness only)
- Instead of Tahini: smooth peanut butter, sesame oil (use less)
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Chili Garlic Paste: sriracha, gochujang (use less)
- Instead of Sesame Oil: peanut oil
- Instead of Boneless Skinless Chicken Thighs: chicken breast, tofu (for vegetarian version)
- Instead of Eggs: soft‑boiled quail eggs
- Instead of Mushrooms: enoki mushrooms, baby bok choy
- Instead of Scallions: chives
- Instead of Ramen Noodles: udon noodles, spaghetti (for a quick fix)
- Instead of Sesame Seeds: crushed peanuts
Equipment Needed
- Large Stockpot
- Medium Saucepan
- Mixing Bowl
- Whisk
- Chef's Knife
- Cutting Board
- Tongs
- Ladle
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Simmering the broth for at least 30 minutes to develop depth of flavor.
- Marinating the chicken long enough to absorb the ginger‑garlic heat.
- Timing the soft‑boiled eggs so the yolk stays slightly runny.
Chef Tips from the Video
- Toast the miso and tahini briefly in the pot before adding broth for a nuttier flavor.
- Add a splash of the reserved noodle water to the broth if it thickens too much.
- For extra heat, finish each bowl with a drizzle of chili oil or a pinch of shichimi togarashi.
Troubleshooting
Broth tastes flat or lacking depth.
Simmer the broth longer (up to 45 minutes) and add a splash more soy sauce or a pinch of sea salt. Adding a small piece of kombu during simmer can boost umami.
Egg yolk becomes fully hard.
Reduce the boiling time to 6 minutes and immediately shock in ice water. Adjust based on egg size.
Noodles become mushy.
Cook noodles for the minimum time indicated on the package and rinse briefly with hot water to stop cooking.
Storage
Refrigerator: Broth: up to 3 days in an airtight container. Cooked chicken and mushrooms: 2 days.
Freezer: Broth freezes well for up to 2 months. Portion into freezer‑safe bags.
Room temperature: Do not leave assembled ramen at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; it tastes even richer.
- Marinated eggs can be stored in the fridge for up to 24 hours.
- Chicken can be cooked and reheated gently in the broth before serving.
Frequently Asked Questions
What is the cultural significance and history of spicy chicken ramen in Japanese cuisine?
Ramen originated in China but became a Japanese staple in the early 20th century. The spicy chicken variation blends traditional Japanese miso broth with Chinese‑style chili pastes, reflecting the modern, fusion‑friendly ramen shops that line city streets today.
What are the traditional regional variations of ramen in Japan that influence this spicy chicken ramen?
Northern Japan’s miso‑based Sapporo ramen and Kyushu’s tonkotsu (pork bone) ramen are the two main regional styles. This recipe borrows the miso‑tahini richness of Sapporo and adds a spicy kick similar to Kyushu’s tantan ramen, creating a hybrid that feels both familiar and bold.
How is spicy chicken ramen traditionally served in Japanese ramen shops?
In Japanese ramen shops the bowl is served piping hot with the broth poured over the noodles at the table. Toppings like sliced chashu (braised pork), soft‑boiled eggs, bamboo shoots, and scallions are arranged artfully, and diners finish the dish by mixing everything together before eating.
What occasions or celebrations is spicy chicken ramen traditionally associated with in Japanese culture?
Ramen is a comfort food enjoyed year‑round, but it’s especially popular during colder months, late‑night gatherings, and after‑work meals. While not tied to a specific holiday, families often serve ramen at casual celebrations and festivals as a warming, crowd‑pleasing dish.
What makes this spicy chicken ramen special or unique in Japanese‑inspired cuisine?
The combination of miso and tahini creates a creamy, nutty base that’s unusual for traditional ramen. Adding a ginger‑garlic marinated chicken and a chili‑garlic paste gives it a bold heat, setting it apart from classic shoyu or tonkotsu ramen.
What are the most common mistakes to avoid when making spicy chicken ramen at home?
Common errors include over‑cooking the noodles, which makes them mushy, under‑simmering the broth, resulting in a thin flavor, and boiling the eggs too long, which eliminates the desired runny yolk. Follow the timed steps and taste the broth before serving.
Why does this spicy chicken ramen recipe use miso and tahini together instead of a traditional pork‑bone broth?
Miso provides salty umami while tahini adds a silky, nutty texture that mimics the richness of pork‑bone broth without the long simmer. This combination speeds up preparation and keeps the dish vegetarian‑friendly for the broth portion.
Can I make the spicy chicken ramen broth ahead of time and how should I store it?
Yes, the broth can be prepared up to two days in advance. Cool it quickly, transfer to an airtight container, and refrigerate. Reheat gently on the stove, adding a splash of water if it has thickened.
What texture and appearance should I look for when the broth is done?
The broth should be a deep, slightly opaque amber color with a glossy surface. It should coat the back of a spoon lightly and have a fragrant aroma of garlic, ginger, miso, and a subtle nuttiness from the tahini.
How do I know when the soft‑boiled eggs are perfectly cooked for ramen?
A 7‑minute boil followed by an ice‑water shock yields a firm white and a yolk that is still creamy and slightly runny. If the yolk is fully set, reduce the boil time by 30 seconds next time.
What does the YouTube channel Maxine Sharf specialize in?
The YouTube channel Maxine Sharf focuses on approachable, comfort‑food recipes that blend classic techniques with modern twists, often highlighting quick weeknight meals and flavorful Asian‑inspired dishes.
How does the YouTube channel Maxine Sharf's approach to Japanese‑inspired cooking differ from other cooking channels?
Maxine Sharf emphasizes simplicity and ingredient accessibility, using pantry staples like miso and tahini instead of time‑intensive pork‑bone stocks, while still delivering authentic flavor. Her videos often include step‑by‑step timing cues that help home cooks achieve restaurant‑quality results without professional equipment.
Last updated: September 2, 2026
