Description
Ginger Glazed Chicken Ramen is a deliciously comforting dish that blends the warmth of fresh ginger, the rich depth of caramelized soy chicken, and a savory broth that ties everything together. With a balance of spicy, sweet, and savory flavors, this ramen dish offers a perfect combination of tender chicken, soft noodles, and a flavorful broth. Whether you’re craving a hearty weeknight meal or preparing for a special occasion, this recipe delivers in just 45 minutes. Each bite of Ginger Glazed Chicken Ramen is an unforgettable experience, bringing the perfect amount of heat and comfort in every spoonful.
Ingredients
For the Caramelized Soy Chicken:
4 Chicken Thighs (boneless and skinless)
30 mL Mirin
15 mL Dark Soy Sauce
15 mL Light Soy Sauce
¼ tsp Cayenne Pepper
2 Garlic Cloves (finely chopped)
For the Glaze:
2 tsp Brown Sugar
30 mL Dark Soy Sauce
For the Shoyu Ramen Base:
4–5 cups Chicken Stock (low-sodium)
4 Spring Onions (chopped)
5 Garlic Cloves (whole)
2-inch piece Fresh Ginger (sliced)
Optional Fresh Chili or Chili Flakes (for heat)
60 mL Light Soy Sauce
60 mL Mirin
8 oz Fresh Shiitake Mushrooms (sliced)
Optional Dried Shiitake Mushrooms (for added umami)
For the Noodles:
4 Portions of Dried or Fresh Ramen Noodles
For the Eggs:
4 Large Eggs (soft-boiled)
For the Steamed Greens:
Yu Choy or Spinach (steamed or sautéed)
Soy Sauce, Sesame Oil, Garlic (for seasoning)
Toppings:
Spring Onions (sliced)
Radishes (thinly sliced)
Bean Sprouts
Chili Garlic Oil (optional)
Instructions
Marinate the Chicken:
In a bowl, combine mirin, dark soy sauce, light soy sauce, cayenne pepper, and garlic. Coat the chicken thighs in the mixture and marinate for at least 1 hour (overnight for better flavor).
Bake the Chicken:
Preheat your oven to 425°F (218°C). Roast the chicken for 15 minutes. In the meantime, prepare the glaze by mixing brown sugar and dark soy sauce. After 15 minutes, flip the chicken, brush the glaze onto both sides, and roast for another 10–15 minutes. Let the chicken rest before slicing.
Prepare the Ramen Broth:
In a large pot, add chicken stock, garlic cloves, ginger, spring onions, and chili (if using). Bring to a boil, then reduce the heat and let it simmer for 20–25 minutes. Strain the broth and discard the solids, returning the broth to the pot. Add the fresh shiitake mushrooms and cook for another 5 minutes.
Cook the Noodles:
In a separate pot, cook the ramen noodles according to the package instructions (for 1 minute less for perfect texture). Drain and divide into four bowls.
Prepare the Eggs:
Soft-boil the eggs by cooking them in boiling water for 6–6½ minutes. After boiling, transfer the eggs to an ice bath to cool. Peel and set aside.
Prepare the Greens:
Steam, sauté, or blanch the yu choy or spinach. Season with soy sauce, sesame oil, and sliced garlic.
Assemble the Ramen Bowls:
Pour the hot broth over the noodles in each bowl. Add sliced ginger-glazed chicken, halved soft-boiled eggs, steamed greens, and toppings like radishes, bean sprouts, and chili garlic oil (if using).
Notes
You can marinate the chicken and eggs overnight for an even richer flavor.
For extra umami, consider adding both fresh and dried shiitake mushrooms to the broth.
Customize the heat level by adjusting the amount of chili or cayenne pepper based on your preference.
- Prep Time: 15 minutes (excluding marination time)
- Cook Time: 30 minutes
- Category: Main Dish, Comfort Food, Ramen
- Cuisine: Japanese
Nutrition
- Calories: 550 kcal
- Sugar: 8g
- Sodium: 1100mg (may vary depending on soy sauce used)
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 180mg