If you’re looking to bring a cozy, flavor-packed adventure to your dinner table, the Ginger Glazed Chicken Ramen Bowl is your new go-to! This recipe is my not-so-secret weapon for those craving restaurant-level ramen at home, complete with succulent ginger-glazed chicken, aromatic broth, and vibrant veggies. Every slurp is a comforting, craveable explosion of flavor—just wait until your first bite!
Why You’ll Love This Recipe
- Slurp-Worthy Broth: Simmered with fresh ginger, garlic, and a hint of lemongrass, the broth is incredibly aromatic and loaded with umami depth.
- Velvety Ginger-Glazed Chicken: The thighs are seared until golden, then coated in a sticky-sweet ginger glaze that caramelizes beautifully.
- Bright, Fresh Veggies: Shiitake mushrooms and baby spinach add color, earthiness, and nutrients—making every bowl balanced and lively.
- Dinner in 30 Minutes: Yes, this Ginger Glazed Chicken Ramen Bowl comes together fast for a weeknight win, but tastes like you simmered all day.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient brings something special to the party! These are mostly pantry staples plus a few fresh stars that make this Ginger Glazed Chicken Ramen Bowl sing with color, texture, and deep, cozy flavor.
- Chicken broth: Forms the savory, soothing base; reduced sodium keeps things balanced.
- Light soy sauce: Adds salty, umami complexity without overpowering the broth or glaze.
- Mirin: A sweet Japanese rice wine, which lends a delicate sweetness and subtle tang.
- Ginger and garlic: Both fresh, for intense flavor and that signature warmth in every layer.
- Green onions: Infuses brightness in the broth and crunch as a topping.
- Lemongrass (optional): For a citrusy lift; skip it if you don’t have any—your bowl will still be delicious!
- Red pepper flakes: Brings gentle heat that you can easily adjust to taste.
- Chicken thighs: Stay juicier than breasts and soak up the gingery glaze perfectly.
- Black pepper: For seasoning the chicken with just enough bite.
- Vegetable oil: Helps you get that golden crust on the chicken thighs.
- Dark soy sauce: For extra depth and a beautiful color on your chicken.
- Light brown sugar: The backbone of the sticky-sweet glaze!
- Minced ginger and garlic (for glaze): Doubles down on those punchy flavors.
- Shiitake mushrooms: Earthy and meaty—these soak up flavor and add drama to your bowl.
- Baby spinach: Wilts perfectly into the hot broth for a hit of green.
- Sesame oil: Nutty aroma and flavor that takes the broth over the top.
- Ramen noodles: Chewy, springy, totally irresistible—use fresh if you can!
- Additional toppings (optional): Think soft-boiled eggs, toasted sesame seeds, or chili oil to make your Ginger Glazed Chicken Ramen Bowl uniquely yours.
Variations
One of the best things about a Ginger Glazed Chicken Ramen Bowl is how easily you can make it your own! Don’t hesitate to swap out ingredients or tweak the flavors to match what’s in your pantry or suit your dietary wishes.
- Swap in Tofu: Go vegetarian by substituting crispy tofu cubes for the chicken; simply pan-fry and glaze them as you would the chicken thighs.
- Make it Spicier: Stir chili oil or a spoonful of gochujang into the broth for a fiery kick.
- Use Different Veggies: Add bok choy, baby corn, or julienned carrots for extra crunch and color.
- Whole Wheat Ramen or Rice Noodles: For a healthier or gluten-free bowl, use your favorite alternative noodles—just follow package directions for cooking time.
How to Make Ginger Glazed Chicken Ramen Bowl
Step 1: Simmer the Ramen Broth
Gather all your broth ingredients—chicken broth, soy sauce, mirin, chopped ginger, garlic, green onions, lemongrass (if using), and a sprinkle of red pepper flakes—and toss them into a large pot or Dutch oven. Bring everything to a gentle boil, then let it simmer for 15-20 minutes. This transforms simple ingredients into a rich, magical elixir you’ll want to sip by the ladleful.
Step 2: Sear and Glaze the Chicken
While the broth works its magic, season chicken thighs with black pepper. Heat the vegetable oil in a skillet over medium-high, then lay in the thighs. Sear for 4-5 minutes per side, getting them nicely golden. Whisk up your ginger glaze (light and dark soy sauce, brown sugar, ginger, garlic), pour it into the pan, and let it bubble to a thick, shiny syrup. Flip the chicken a few times so every piece gets lacquered in sweet-savory goodness.
Step 3: Slice and Prepare Toppings
Once the chicken’s glazed to perfection, transfer it to a cutting board and let it rest for a few minutes (this keeps things delightfully juicy). Then, slice it thinly—perfect for topping your ramen later. While waiting, slice up your green onions and prep any other desired toppings so everything’s ready to go.
Step 4: Strain the Broth & Sauté Vegetables
After the broth has simmered fully, carefully strain it into a large mixing bowl using a colander, discarding the solids (they’ve served their flavorful purpose!). Pour the clear broth back into the pot and add the shiitake mushrooms, letting them cook for 2-3 minutes, followed by the baby spinach and a drizzle of sesame oil. The veggies turn bright, tender, and utterly delicious in mere minutes.
Step 5: Cook Ramen Noodles & Assemble Bowls
Boil water in a separate pot and cook your ramen noodles just one minute less than the package says (they’ll finish softening in the hot broth). Divide the cooked noodles among four bowls, ladle over the fragrant broth loaded with mushrooms and spinach, and top with slices of glazed chicken. Sprinkle with green onions and add any extra toppings you’re craving—then dig in!
Pro Tips for Making Ginger Glazed Chicken Ramen Bowl
- Broth Infusion Magic: Bruise the lemongrass and smash the garlic cloves before adding to the pot—this releases even more flavor into your ramen broth.
- Glaze Reduction Timing: Keep an eye on your pan—when the glaze bubbles thickly and coats the back of a spoon, it’s time to turn off the heat and slice your chicken!
- Noodle Perfection: Slightly undercook your ramen noodles so they don’t go mushy when bathing in hot broth—al dente is key.
- Assembly Strategy: Arrange toppings just before serving to keep chicken glaze glossy and vegetables brightly colored for the ultimate feast-for-the-eyes ramen bowl.
How to Serve Ginger Glazed Chicken Ramen Bowl
Garnishes
Finish your Ginger Glazed Chicken Ramen Bowl with all the toppings your heart desires! Classic choices include sliced green onions, soft-boiled eggs, a sprinkle of toasted sesame seeds, or a drizzle of spicy chili oil. Some nori strips or fresh cilantro also add a pop of flavor and gorgeous contrast.
Side Dishes
Looking for ideal partners for your ramen bowl? Try serving with crisp gyoza (Japanese dumplings), a chilled cucumber salad with rice vinegar, or quick-pickled veggies. Even some edamame sprinkled with sea salt makes a sensational (and super easy!) side.
Creative Ways to Present
Turn your Ginger Glazed Chicken Ramen Bowl into a DIY experience! Set up a “ramen bar” with various toppings so everyone customizes their own bowl—great for fun family dinners or casual gatherings. Use wide, shallow bowls to showcase all the colorful layers, and don’t forget fancy chopsticks or ramen spoons to elevate the meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the broth, chicken, noodles, and toppings all separately in airtight containers in your fridge. This keeps every component tasting fresh and prevents the noodles from soaking up too much broth and getting soggy.
Freezing
The broth and glazed chicken freeze beautifully for up to three months—just let them cool completely before storing. Avoid freezing the noodles; instead, boil fresh ones when you’re ready to enjoy the Ginger Glazed Chicken Ramen Bowl again.
Reheating
To reheat, simply warm the broth and chicken gently on the stovetop until piping hot. Add fresh-cooked ramen noodles and veggies, then assemble your bowl as usual. A quick stir in the pan will revive your cozy ramen experience in minutes!
FAQs
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Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, though they tend to be a bit leaner and may require slightly less cooking time to avoid drying out. Be generous with the glaze to keep things juicy and flavorful.
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Is it possible to make the broth ahead of time?
Yes, you can simmer the broth up to two days ahead. Store it in a sealed jar or container in the fridge, and reheat when you’re ready to finish the ramen—flavors only deepen as it sits!
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Can I make the Ginger Glazed Chicken Ramen Bowl gluten-free?
Definitely! Use tamari instead of soy sauce and pick gluten-free ramen or rice noodles. Always check ingredient labels to confirm they’re truly gluten-free.
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What other protein can I use in this ramen bowl?
The Ginger Glazed Chicken Ramen Bowl is fantastic with shrimp, thinly sliced beef, or crispy tofu. Each option soaks up the ginger glaze beautifully—just adjust cook times as needed.
Final Thoughts
If you’re ready for a comforting, flavor-packed noodle night, I can’t recommend this Ginger Glazed Chicken Ramen Bowl enough. It’s cozy, slurpable, and totally satisfying—everything we want in a homemade ramen. Give it a whirl, and let the aromas bring everyone to the table!
Print
Ginger Glazed Chicken Ramen Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-veg
Description
This Ginger Glazed Chicken Ramen recipe combines savory and sweet flavors in a comforting bowl of noodles and broth, topped with tender glazed chicken slices. Perfect for a cozy night in or a gathering with friends.
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
- Ramen Broth: Add all ramen broth ingredients to a large dutch oven or stockpot. Bring to a boil, then reduce heat to MED/MED-LOW and simmer 15-20 minutes.
- Ginger Glazed Chicken: Season chicken thighs with black pepper. Heat vegetable oil in a skillet over MED-HIGH heat, and cook chicken thighs, 4-5 minutes per side, until golden brown. Whisk together remaining glazed chicken ingredients (light soy sauce, dark soy sauce, brown sugar, ginger, and garlic), then pour over chicken thighs in skillet. Cook mixture down until syrupy and thick, turning chicken occasionally to glaze on both sides. Remove chicken thighs to a cutting board to rest a few minutes, then slice thinly.
- Ramen: Once ramen broth is done simmering, place a very large mixing bowl in your sink and add a colander to that. Pour broth over the colander, straining the solids from your broth. Add pot back to the stove and carefully pour the broth from the mixing bowl back into the pot. Add mushrooms and cook for 2-3 minutes over MED heat. Add spinach and sesame oil and cook another 3 minutes. Boil ramen noodles 1 minute less than the package directions specify. Drain, and divide among 4 bowls. Top bowls with the hot ramen broth with mushrooms and spinach, then top with sliced chicken and green onions. Add any additional toppings you’d like and serve hot.
Notes
- You can customize your toppings with soft-boiled eggs, nori sheets, or chili oil for extra flavor.
- Feel free to adjust the spice level by adding more or less red pepper flakes to the broth.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500 calories
- Sugar: Approximately 10g
- Sodium: Approximately 1200mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 60g
- Fiber: Approximately 5g
- Protein: Approximately 30g
- Cholesterol: Approximately 80mg
