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Blackened Chicken Ramen Noodle Soup

Ashley Manila
A hearty Ramen Noodle Chicken Soup loaded with flavor!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine Asian

Ingredients
 

For the Chicken:

  • 1 pound skinless, boneless chicken breast tenders
  • 2 Tablespoons (28ml) olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper

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 carrots peeled and chopped into chunks
  • 2 Tablespoons fresh ginger peeled, grated
  • 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 3 ounce packages ramen noodles 12 ounces total
  • 2 and 1/2 cups kale roughly chopped
  • 2/3 cup scallions divided

Instructions
 

For the Chicken:

  • Preheat oven to 375 degrees (F).
  • 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.
  • Place in the oven and bake for 24 minutes, flipping the chicken at the halfway point.
  • 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:

  • In a large soup pot or dutch oven over medium-heat, warm the oil until it shimmers. 
  • 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.
  • 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.
  • Reduce to a simmer. Add in the soy sauce and vinegar, and simmer for 15 minutes. Taste and adjust seasoning as needed.
  • 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.
  • Remove pan from heat, ladle soup into bowls, and top with chicken and scallions.
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