Quick Spicy Shoyu Ramen

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4 from 2 votes

Prep Time15

Cook Time20

Total Time35

Servings: servings

Calories: 402kcal

Ingredients

Broth

1 package Sun Noodles fresh frozen ramen kit, noodles only
4 cups no salt added chicken stock (32 oz)
4 cups water (32 oz)
3 stocks white ends of green onions
2 tbsp low sodium soy sauce (1 oz)
1 tbsp la doubanjiang (spicy chili bean paste - see notes) (0.5 oz)
1/2 tbsp sesame oil (0.25 oz)
3 cloves garlic, minced (12 grams)
1 inch knob of ginger, peeled and minced (12 grams)
2 tsp sugar (8 grams)
1 1/2 tsp dashi bonito soup stock granules

Toppings

1 lb raw chicken breast
5 soft boiled eggs, halved
3 heads baby bok choy, quartered (1.125 lb)
1/3 cup sliced green onion
6 sheets sea salt nori
Optional: spicy chili oil, black and white sesame seeds

Instructions

Heat sesame oil over medium-high heat in a large pot. Add garlic and ginger and sauté until fragrant, then add chili bean paste and stir until garlic and ginger are coated. Lower the heat to medium-low.
Add remaining broth ingredients except noodles and bring to a simmer for 5-10 minutes. Strain out the garlic, ginger, and green onion ends and return broth to pot over low heat to keep warm until ready to serve.
Cook chicken breast as desired - I pan seared mine with some olive oil and seasoning, then poured 2 tbsp soy sauce mixed with 1/2 tbsp brown sugar over it during the last 2-3 minutes of cooking. Set aside.
In a separate pot, bring about 2 quarts of water to a boil. Add baby bok choy quarters to the water and cook for about 2 minutes until tender. Remove bok choy to a paper-towel lined plate and season as desired. Set aside.
When all of the toppings are prepared, add noodles to the boiling water for 1-2 minutes, stirring frequently, until the noodles are tender. Strain and divide among the serving bowls. Add broth and toppings, then serve immediately.

Notes

If you can't find the spicy chili bean paste (la doubanjiang/toban djan/douban), you could use 1 1/2 tbsp white miso paste and about 1/2 tbsp spicy chili paste like gochuchang or sriracha. Adjust amounts to your own personal taste preferences. The fermented beans in the doubanjiang or miso will give the broth an umami flavor that you won't achieve otherwise.

Nutrition