Ginger Glazed Chicken Ramen
If you’re craving a comforting bowl of ramen with a twist, this Ginger Glazed Chicken Ramen is the perfect recipe to try. It’s a delightful fusion of rich, savory broth and tender, ginger-glazed chicken, balanced with fresh vegetables and hearty ramen noodles. This dish is not only satisfying but also packed with layers of flavor that will transport your taste buds straight to a cozy ramen shop. Let’s dive into how you can recreate this restaurant-quality ramen at home.
Ingredients
Ramen Broth:
- 8 cups chicken broth (reduced sodium)
- 1/4 cup light soy sauce
- 1/4 cup mirin
- 2-inch piece fresh ginger, peeled and roughly chopped
- 3-5 cloves garlic, roughly chopped
- 4 green onions, cut into 2-inch pieces
- 1 stalk lemongrass, trimmed and cut into 2-inch pieces (optional)
- 1/2 – 1 tsp red pepper flakes
Ginger Glazed Chicken:
- 4 boneless, skinless chicken thighs
- 1/2 tsp black pepper
- 2 Tbsp vegetable oil
- 3 Tbsp light soy sauce
- 1 Tbsp dark soy sauce
- 3 Tbsp light brown sugar
- 2 tsp minced ginger
- 1 tsp minced garlic
Ramen:
- 8 oz fresh shiitake mushrooms, halved or sliced
- 5 oz baby spinach
- 1 Tbsp sesame oil
- 12 oz ramen noodles
- 3 green onions, sliced
Directions
1. Prepare the Ramen Broth:
Begin by creating a flavorful broth. Add all the ramen broth ingredients, including chicken broth, light soy sauce, mirin, ginger, garlic, green onions, lemongrass (if using), and red pepper flakes to a large Dutch oven or stockpot. Bring the mixture to a boil, then reduce the heat to medium or medium-low and let it simmer for 15-20 minutes. This will allow the flavors to meld beautifully.
2. Cook the Chicken:
While the broth is simmering, prepare the chicken. Season the chicken thighs with black pepper. Heat vegetable oil in a skillet over medium-high heat, and cook the chicken thighs for 4-5 minutes per side, until they are golden brown and fully cooked.
3. Make the Glaze:
In a small bowl, whisk together the ingredients for the glaze: light soy sauce, dark soy sauce, brown sugar, minced ginger, and minced garlic. Pour this mixture over the chicken thighs in the skillet. Continue cooking the chicken, turning occasionally, until the glaze thickens and becomes syrupy, coating the chicken on all sides. This usually takes about 5 minutes.
4. Slice the Chicken:
Once glazed, remove the chicken thighs from the skillet and let them rest on a cutting board for a few minutes. Slice the chicken thinly to prepare it for topping your ramen bowls.
5. Strain the Broth:
When the broth has finished simmering, strain it through a colander into a large mixing bowl to remove the solids. Return the strained broth to the pot and place it back on the stove to keep warm.
6. Cook the Vegetables:
Add the sliced shiitake mushrooms to the broth and cook for 2-3 minutes over medium heat. Next, add the baby spinach and sesame oil, and cook for another 3 minutes until the spinach is wilted and tender.
7. Cook the Ramen Noodles:
In a separate pot, bring water to a boil and cook the ramen noodles according to the package directions, but for 1 minute less than specified. Drain the noodles and divide them among four serving bowls.
8. Assemble the Ramen:
To assemble, pour the hot ramen broth with mushrooms and spinach over the noodles in each bowl. Top with the sliced ginger-glazed chicken and garnish with fresh green onions. You can also add any additional toppings you like, such as a soft-boiled egg, sesame seeds, or a drizzle of chili oil.
Recipe Details
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 450 kcal per serving
Tips for Success
- Adjusting Heat: If you prefer a milder broth, use less red pepper flakes. For more heat, add extra chili oil or fresh chili slices when serving.
- Substitutions: Feel free to swap the chicken thighs for chicken breast or even tofu for a vegetarian option.
- Make-Ahead: The broth can be made ahead of time and stored in the refrigerator for up to 3 days, making it easy to assemble a quick meal during the week.
This Ginger Glazed Chicken Ramen is an ultimate comfort dish, combining rich, savory flavors with a hint of spice and sweetness. It’s perfect for cozy nights in or for impressing guests with a homemade ramen experience. Enjoy the warm, soothing broth and tender chicken that make this dish truly special!
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Ginger Glazed Chicken Ramen
- Total Time: 45 minutes
- Yield: 4 1x
Description
This Ginger Glazed Chicken Ramen is a soul-warming dish that combines tender, juicy chicken thighs with a flavorful broth that’s infused with fresh ginger, garlic, and a touch of spice. The ramen noodles soak up all the goodness, while fresh shiitake mushrooms and baby spinach add a nutritious punch. The star of the dish, the ginger-glazed chicken, is cooked to perfection with a sweet and savory glaze that adds depth and richness to every bite.
Ingredients
Ramen Broth:
8 cups chicken broth (reduced sodium)
1/4 cup light soy sauce
1/4 cup mirin
2-inch piece fresh ginger, peeled and roughly chopped
3–5 cloves garlic, roughly chopped
4 green onions, cut into 2-inch pieces
1 stalk lemongrass, trimmed and cut into 2-inch pieces (optional)
1/2 – 1 tsp red pepper flakes
Ginger Glazed Chicken:
4 boneless, skinless chicken thighs
1/2 tsp black pepper
2 Tbsp vegetable oil
3 Tbsp light soy sauce
1 Tbsp dark soy sauce
3 Tbsp light brown sugar
2 tsp minced ginger
1 tsp minced garlic
Ramen:
8 oz fresh shiitake mushrooms, halved or sliced
5 oz baby spinach
1 Tbsp sesame oil
12 oz ramen noodles
3 green onions, sliced
Instructions
Prepare the Ramen Broth: Add all ramen broth ingredients (chicken broth, light soy sauce, mirin, ginger, garlic, green onions, lemongrass, and red pepper flakes) to a large Dutch oven or stockpot. Bring to a boil, then reduce heat to medium to medium-low and simmer for 15-20 minutes.
Cook the Chicken: While the broth is simmering, season the chicken thighs with black pepper. Heat vegetable oil in a skillet over medium-high heat, and cook the chicken thighs for 4-5 minutes per side, until golden brown.
Make the Glaze: Whisk together the remaining glazed chicken ingredients (light soy sauce, dark soy sauce, brown sugar, minced ginger, and minced garlic), then pour over the chicken thighs in the skillet. Cook the mixture down until syrupy and thick, turning the chicken occasionally to glaze on both sides. This process usually takes about 5 minutes.
Slice the Chicken: Remove the chicken thighs to a cutting board to rest for a few minutes, then slice thinly.
Strain the Broth: Once the ramen broth is done simmering, place a very large mixing bowl in your sink and add a colander to that. Pour the broth over the colander, straining the solids from your broth. Return the strained broth to the pot and place it back on the stove.
Cook the Vegetables: Add the sliced mushrooms to the broth and cook for 2-3 minutes over medium heat. Add the baby spinach and sesame oil, and cook for another 3 minutes.
Cook the Ramen Noodles: Add water to another pot and boil the ramen noodles for 1 minute less than the package directions specify. Drain the noodles and divide them among 4 bowls.
Assemble the Ramen: Pour the hot ramen broth with mushrooms and spinach over the noodles in each bowl. Top with sliced chicken and garnish with green onions. Add any additional toppings you desire, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450