Description
Ginger glazed chicken ramen brings Japanese comfort to your dinner table with tender chicken and silky noodles. Fragrant ginger and savory glaze combine perfectly, creating a warm, satisfying meal you’ll crave again and again.
Ingredients
Scale
Ramen Ingredients:
- 12 ounces (340 grams) ramen noodles
- 8 ounces (226 grams) fresh shiitake mushrooms, halved or sliced
- 5 ounces (142 grams) baby spinach
- 3 green onions, sliced
- 1 tablespoon sesame oil
Chicken Ingredients:
- 4 boneless, skinless chicken thighs
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons light brown sugar
- 2 tablespoons vegetable oil
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
Broth Ingredients:
- 8 cups chicken broth (reduced sodium)
- ¼ cup mirin
- ¼ cup light soy sauce
- 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)
- ½ – 1 teaspoon red pepper flakes
Instructions
- Craft a robust flavor base by combining chicken broth, soy sauce, mirin, minced fresh ginger (about 1 inch/2.5 centimeters), crushed garlic cloves, chopped green onions, lemongrass, and red pepper flakes in a large pot. Allow the mixture to reach a vigorous boil, then reduce heat and let it gently simmer for 15-20 minutes, allowing the aromatics to infuse deeply.
- Season chicken thighs generously with freshly ground black pepper. Heat of vegetable oil in a heavy skillet over medium-high heat, then carefully place the chicken thighs skin-side down. Cook for 4-5 minutes until a golden-brown crust forms, then flip and continue cooking until the internal temperature reaches 165°F (74°C).
- Prepare the glossy glaze by whisking together dark and light soy sauces, brown sugar, finely grated ginger, and minced garlic in a small bowl. Pour this mixture over the seared chicken in the skillet, rotating the meat to ensure an even, sticky coating. Continue cooking until the glaze caramelizes and becomes syrupy.
- Strain the aromatic broth through a fine-mesh sieve into a clean bowl, removing the solid aromatics. Return the clear liquid to the pot, then add sliced mushrooms and fresh spinach leaves. Simmer for 3-5 minutes until the vegetables are tender but still vibrant.
- In a separate pot, cook the ramen noodles in boiling water, reducing the cooking time by 1 minute from the package instructions to maintain a perfect al dente texture. Drain the noodles thoroughly and distribute them evenly among serving bowls.
- Ladle the piping hot broth with mushrooms and spinach over the noodles, ensuring each bowl receives an equal portion of the flavorful liquid. Slice the glazed chicken thighs and arrange them atop the ramen. Garnish with thinly sliced green onions for a fresh, sharp finish. Serve immediately while the dish is steaming hot.
Notes
- Prep work transforms this simple chicken ramen into a restaurant-worthy meal with strategic ingredient layering.
- Simmering broth builds deep, complex flavors by infusing aromatic herbs and spices slowly over gentle heat.
- Glazing technique creates a caramelized, sticky coating on chicken that adds incredible depth and sweetness to each bite.
- Mushrooms and spinach contribute earthy undertones and nutritional balance, making the dish both hearty and light.
- Quick-cooking method ensures tender chicken and perfectly cooked noodles without compromising flavor intensity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg