Ginger Glazed Chicken Ramen
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
659 kcal
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Course
Main Course
Ginger Glazed Chicken Ramen
Description
This Ginger Glazed Chicken Ramen recipe starts with a broth simmered from chicken stock, light soy sauce, mirin, fresh ginger, garlic, green onions, lemongrass, and red pepper flakes to build a savory, aromatic base. While the broth simmers, chicken thighs are seasoned and browned, then coated with a mixture of light and dark soy sauces, brown sugar, ginger, and garlic which reduces to a thick, syrupy glaze. After cooking, the chicken rests and is sliced thinly. The broth is strained to remove solids, ensuring clarity and balance.
The ramen noodles cook separately before being combined with sautéed shiitake mushrooms, baby spinach, and sesame oil. The dish assembles by placing the noodles and vegetables in bowls, ladling the hot broth over, and topping with the glazed chicken slices and sliced green onions. The glaze lends a sweet-savory richness that complements the spicy, aromatic broth and tender vegetables, offering a harmonious balance of textures and flavors.
A noted tip is to broil the chicken thighs as a stove-space-saving alternative, applying the glaze while broiling to achieve a sticky surface. Dried shiitake mushrooms can be added to the broth if fresh ones are unavailable, simmered for the full 20 minutes, then strained and returned to the finished broth. This recipe demonstrates layering flavors through multiple cooking steps to create a rich, satisfying ramen experience.
Ingredients
RAMEN BROTH
- 8 cups chicken broth reduced sodium
- 1/4 cup soy sauce light
- 1/4 cup mirin
- 2 inch ginger fresh, peeled and roughly chopped piece
- 3-5 cloves garlic roughly chopped
- 4 green onion cut into 2 inch pieces
- 1 talk lemongrass optional, trimmed and cut into 2 inch pieces
- 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 soy sauce light
- 1 Tbsp dark soy sauce
- 3 Tbsp light brown sugar
- 2 tsp ginger minced
- 1 tsp garlic minced
RAMEN
- 8 oz shiitake mushroom fresh, halved or sliced
- 5 oz baby spinach
- 1 Tbsp sesame oil
- 12 oz ramen noodles
- 3 green onion sliced
Instructions
- 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.
- While broth is simmering, 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. This usually takes about 5 minutes, but will depend on your stove.
- Remove chicken thighs to a cutting board to rest a few minutes, then slice thinly.
- 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.
- Add water to another pot and 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
- Chicken thighs can be broiled instead of pan-fried to save stovetop space; apply glaze during broiling for stickiness.
- Dried shiitake mushrooms may be simmered with the broth and added back after straining for deeper mushroom flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 85g | 28% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Sodium | 3842mg | 160% |
| Potassium | 1117mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 3530IU | 71% |
| Vitamin C | 15.1mg | 17% |
| Calcium | 111mg | 11% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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