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.
This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.