Spicy Ramen Recipe

Easy and good ramen to make on a weeknight

Ingredients

Broth:

• 6 Cups good chicken broth (kitchen basics preferred)
• 1 jalapeno (thinly sliced, with or without seeds)
• 4 cloves garlic (smashed)
• Large thumb of Ginger (peeled and sliced)
• 4 tbl Gochujang
• 1 tbl chili crisp (little less if not quite as spicy preferred)
• 1 tbl soy sauce
• 1 tbl sesame oil (toasted is fine too)
• 1 tsp chili-garlic sauce
• 1 tsp rice wine vinegar (seasoned or unseasoned)
• Siracha (to taste, only a tsp if not sure)

For the Ramen:

• 1/2 pound chicken breast
• 2 packets of ramen
• 1 large carrot (thinly sliced)
• 1.5 cups some type of vegetable (shiitake mushrooms, mild peppers, onion, spinach)

• 1 tsp sesame oil

• 1 tsp rice wine vinegar

Extras (optional for toppings)

• Soft boiled eggs
• Corn, chopped parsley, green onion (white side), seaweed

Instructions:

1. Broth: Sauté ginger, garlic and Jalapeño lightly to crisp in a medium to large pot (no need to fully cook). Then combine all ingredients for broth together in the same pot, stir and bring to a boil.
2. Put the chicken in the broth, set to simmer, and cook. Pull the chicken out when cooked through and shred. Set chicken aside. Add ramen to broth and cook for >5 minutes.
3. Meanwhile, stir fry carrots and other veggies in wok or pan. Depending on how thin the carrots are cut, they may need to be added first to be given more cook time. Stir fry both for a few minutes at least until tender. Then put carrot and veggies in bowl and toss with vinegar and sesame oil.
4. Assemble and split items between 2 large bowls. Garnish (optional) with extras detailed above.