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Fiery Chicken Ramen with Creamy Garlic Sauce

Spicy shredded chicken ramen in chili-infused broth, finished with a rich creamy garlic sauce swirl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese-Korean Inspired
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Fiery Chicken Broth
  • 1.5 pounds boneless skinless chicken thighs
  • 1 tbsp neutral oil
  • 1 large onion sliced
  • 6 cloves garlic minced
  • 1 inch piece fresh ginger grated
  • 2-3 tbsp gochujang or chili crisp
  • 1-2 tsp red chili flakes
  • 6 cups chicken broth low-sodium
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp toasted sesame oil
  • 1 tbsp miso paste optional
Creamy Garlic Sauce
  • 1 head garlic roasted or 8 cloves minced
  • 1 cup heavy cream
  • 0.5 cup grated parmesan
  • 1 tbsp butter
To Serve
  • 10-12 oz ramen noodles
  • 4 soft-boiled eggs
  • 4 scallions sliced
  • toasted sesame seeds
  • chili oil extra

Equipment

  • Large pot
  • Small saucepan
  • Tongs
  • Sharp knife

Method
 

  1. Sear chicken thighs until golden; remove.
  2. Sauté onion, garlic, ginger; add gochujang and chili flakes.
  3. Add broth, soy, mirin, sesame oil; simmer chicken 20–25 minutes.
  4. Shred chicken, return to broth.
  5. Make creamy garlic sauce: cook garlic in butter, add cream and parmesan, simmer until thickened.
  6. Cook ramen noodles; divide into bowls.
  7. Ladle broth and chicken over noodles, swirl in creamy sauce, top with eggs, scallions, sesame, chili oil.

Notes

Adjust spice with gochujang/chili crisp. Roast garlic ahead for best flavor. Use fresh ramen if possible.