Back
Blackened Chicken Ramen Noodle Soup
5 from 9 votes

Blackened Chicken Ramen Noodle Soup

A hearty Ramen Noodle Chicken Soup loaded with flavor!

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Course: Dinner
Cuisine: Asian

Ingredients

For the Chicken:
  • 1 pound chicken breast tenders skinless, boneless
  • 2 Tablespoons (28ml) olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin ground
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon oregano dried
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper ground
For the Ramen Noodle Soup:
  • 2 Tablespoons (28ml) olive oil
  • 2 Tablespoons (28ml) sriracha hot sauce or similar style hot sauce
  • 1 large yellow onion diced
  • 2 Tablespoons (28g) tomato paste
  • 4 large carrot peeled and chopped into chunks
  • 2 Tablespoons ginger peeled, grated, fresh
  • 6 cloves garlic minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • 6 cups (1.3L) chicken bone broth
  • 1 cup (227ml) water
  • 1 and 1/2 Tablespoons (21ml) soy sauce
  • 1 teaspoon rice vinegar optional but adds tangy flavor
  • 4 ounce ramen noodles 12 ounces total, packages
  • 2 and 1/2 cups kale roughly chopped
  • 2/3 cup scallions divided

Instructions

For the Chicken:
    Cup of Yum
  1. Preheat oven to 375 degrees (F).
  2. Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with spices. Toss well to coat.
  3. Place in the oven and bake for 24 minutes, flipping the chicken at the halfway point.
  4. Once cooked, cool for 10 minutes. Then slice the chicken into thin strips. While the chicken is roasting, make the soup.
For the Ramen Noodle Soup:
  1. In a large soup pot or dutch oven over medium-heat, warm the oil until it shimmers. 
  2. Stir in the sriracha, onion, and tomato paste and cook for 5 to 6 minutes, stirring occasionally. Stir in the carrots and cook for another 3 minutes, stirring occasionally.
  3. Add the ginger, garlic, and seasonings and cook for 2 minutes or until fragrant. Stir in the chicken broth and water and bring the mixture to a rolling boil.
  4. Reduce to a simmer. Add in the soy sauce and vinegar, and simmer for 15 minutes. Taste and adjust seasoning as needed.
  5. Add the ramen noodles and kale to the broth and cook for 2 to 3 minutes, or until the noodles have softened. Add half of the scallions and stir to combine.
  6. Remove pan from heat, ladle soup into bowls, and top with chicken and scallions.