April 14, 2023

Chicken Spicy Jalapeño Ramen

Recipe: Aki Urata

This ramen comes from Aki Urata, the executive chef at Kinton Ramen.

“Ramen isn’t intimidating or complicated to make; it’s all about the ingredients. Focusing on quality — from the spices to the protein — will make your homemade ramen just as delicious as one from our restaurants.” — Aki Urata, Executive chef, Kinton Ramen, Toronto


Jalapeño Paste

  • 1 large jalapeño, stemmed, seeded if desired, chopped
  • 1 tbsp canola oil
  • Salt, to taste


  • 2 cups chicken stock
  • 1 tsp tamari
  • 1 tsp mirin (sweet rice wine)
  • 1 tsp sake
  • 1 tsp Jalapeño Paste, or more, to taste (see above)
  • 4 oz. fresh, frozen or dried ramen noodles


  • 2 thick slices cooked chicken breast 2 tbsp cooked ground chicken
  • 1 heaping tbsp minced white onion
  • 1  heaping tbsp thinly sliced green onions
  • 2  thin, round jalapeño slices, with seeds
  • 2 four-inch pieces roasted seaweed


Yield: 1

Make Jalapeño Paste

  1. Combine jalapeño, oil and salt in food processor and purée. Refrigerate in sealed container.

Make Ramen

  1. Boil chicken stock. Place hot stock in large, deep bowl. Stir in tamari, mirin, sake and Jalapeño Paste. Add cooked noodles, and stir with chopsticks.
  2. Arrange toppings in small piles on top of ramen, starting with chicken breast slices, ground chicken, white onion, green onion and jalapeño slices. Stick seaweed upright along edge of bowl. Use chopsticks to thoroughly mix.