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
Units
Scale
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
