Ginger Glazed Chicken Ramen
A comforting, 30-minute homemade ramen recipe that perfectly balances sweet and savory flavors. It features tender, pan-seared chicken thighs coated in a sticky soy-ginger glaze, served over noodles in a rich, quick-simmered aromatic broth with shiitake mushrooms and fresh spinach.
Equipment
- Large Dutch oven or stockpot (for the broth)
- Medium skillet (for the chicken)
- Separate pot (for boiling noodles)
- colander
- Large bowl
- Measuring cups and spoons
- Sharp knife and cutting board
- Whisk
Ingredients
- For the Ginger Broth:
- 8 cups chicken broth low-sodium preferred
- 1/4 cup soy sauce or tamari
- 1/4 cup mirin
- 2- inch piece fresh ginger peeled and chopped
- 3-5 cloves fresh garlic chopped
- 4 green onions cut into 2-inch pieces
- 1/2 to 1 tsp red pepper flakes
- For the Ginger Glazed Chicken:
- 4 boneless skinless chicken thighs
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 3 tbsp soy sauce or low-sodium
- 1 tbsp dark soy sauce
- 3 tbsp brown sugar
- 2 tsp minced fresh ginger
- 1 tsp minced fresh garlic
- For Assembly:
- 12 oz ramen noodles fresh, instant, gluten-free, or rice noodles
- 8 oz fresh shiitake mushrooms halved or sliced
- 5 oz baby spinach or bok choy
- 1 tbsp sesame oil
- 3 green onions sliced
- Optional toppings: Soft-boiled eggs nori strips, sesame seeds, chili oil
Instructions
- Simmer the Broth: Combine all the ginger broth ingredients in your Dutch oven. Bring to a boil over medium-high heat, then reduce to medium-low and let it simmer for 15-20 minutes.
- Sear the Chicken: While the broth simmers, season the chicken thighs with black pepper. Heat the vegetable oil in a medium skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden.
- Make the Glaze: In a small bowl, whisk together the soy sauce, dark soy sauce, brown sugar, minced ginger, and minced garlic.
- Glaze the Chicken: Pour the glaze mixture over the chicken in the skillet. Cook for about 5 minutes, turning the chicken frequently to coat it evenly as the sugar caramelizes and the glaze thickens. Remove from heat and let the chicken rest before slicing.
- Strain the Broth: Pour the simmered broth through a colander into a large bowl. Discard the solid aromatics, then return the clear broth to the pot and keep it warm.
- Add Veggies: Add the shiitake mushrooms to the warm broth and simmer for 2-3 minutes. Stir in the spinach and sesame oil, cooking for an additional 2-3 minutes until the greens are just wilted.
- Cook the Noodles: In a separate pot of boiling water, cook the ramen noodles (subtract 1 minute from the package instructions for a perfect al dente texture). Drain well.
- Assemble the Bowls: Divide the cooked noodles among bowls. Ladle the hot broth, mushrooms, and spinach over the noodles. Top with the sliced glazed chicken, fresh green onions, and any desired optional toppings.
Notes
Nutrition Facts (per serving)
- Calories: 450-550
- Protein: 25-30g
- Carbohydrates: 40-50g
- Fat: 15-20g
- Fiber: 3-4g
- Sugar: 8-10g
- Sodium: 1,200-1,500mg