Name: Ginger Glazed Chicken Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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 teaspoon red pepper flakes; 4 boneless, skinless chicken thighs; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 3 tablespoons light brown sugar; 2 teaspoons minced ginger; 1 teaspoon minced garlic; 8 ounces fresh shiitake mushrooms, halved or sliced; 5 ounces baby spinach; 1 tablespoon sesame oil; 12 ounces ramen noodles; 3 green onions, sliced

This Ginger Glazed Chicken Ramen is a comforting bowl of rich broth, tender noodles, and sweet-savory glazed chicken thighs. Infused with shiitake mushrooms, fresh spinach, and aromatic spices, it’s a satisfying meal that comes together in about 30 minutes.

Ginger Glazed Chicken Ramen

Why I Love This Recipe

I appreciate how this recipe delivers deep, complex flavors without requiring hours in the kitchen. The ginger-glazed chicken adds a delightful sweetness that balances the savory broth, while the fresh vegetables provide texture and nutrition. It’s a perfect dish for a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the 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 teaspoon red pepper flakes

For the Ginger Glazed Chicken:

4 boneless, skinless chicken thighs
1/2 teaspoon black pepper
2 tablespoons vegetable oil
3 tablespoons light soy sauce
1 tablespoon dark soy sauce
3 tablespoons light brown sugar
2 teaspoons minced ginger
1 teaspoon minced garlic

For the Ramen:

8 ounces fresh shiitake mushrooms, halved or sliced
5 ounces baby spinach
1 tablespoon sesame oil
12 ounces ramen noodles
3 green onions, sliced

Directions

Prepare the Broth: In a large Dutch oven or stockpot, combine all the broth ingredients. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes.
Cook the Chicken: While the broth simmers, season the chicken thighs with black pepper. Heat vegetable oil in a skillet over medium-high heat and cook the chicken for 4-5 minutes per side until golden brown.
Glaze the Chicken: In a small bowl, whisk together the light soy sauce, dark soy sauce, brown sugar, minced ginger, and minced garlic. Pour this mixture over the chicken in the skillet. Cook, turning the chicken occasionally, until the glaze is thick and syrupy, about 5 minutes.
Slice the Chicken: Remove the chicken from the skillet and let it rest for a few minutes before slicing thinly.
Strain the Broth: Once the broth has finished simmering, strain it through a colander into a large bowl to remove solids. Return the strained broth to the pot.
Add Vegetables: Add the shiitake mushrooms to the broth and cook over medium heat for 2-3 minutes. Add the baby spinach and sesame oil, cooking for an additional 3 minutes.
Cook the Noodles: In a separate pot, boil the ramen noodles according to package instructions, cooking them 1 minute less than directed. Drain the noodles and divide them among four bowls.
Assemble the Ramen: Ladle the hot broth with mushrooms and spinach over the noodles. Top each bowl with sliced chicken and garnish with sliced green onions.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Protein Swap: I sometimes use boneless chicken breasts or even tofu for a different protein option.
Vegetable Additions: Adding corn, bok choy, or bean sprouts can enhance the texture and flavor.
Spice Level: For more heat, I include a dash of sriracha or additional red pepper flakes.
Noodle Alternatives: Udon or soba noodles work well if I don’t have ramen noodles on hand.

Storage and Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the broth and noodles separately to prevent the noodles from becoming too soft. I reheat the broth in a saucepan over medium heat and the noodles in the microwave or by briefly immersing them in hot water.

FAQs

How can I make this dish vegetarian?

I substitute the chicken with tofu or tempeh and use vegetable broth instead of chicken broth. I also ensure that the soy sauces and other condiments are vegetarian-friendly.

Can I prepare components of this recipe ahead of time?

Yes, I often prepare the broth and glaze the chicken in advance. I store them separately in the refrigerator and assemble the ramen just before serving.

What if I can’t find mirin?

If mirin isn’t available, I use a combination of dry sherry or white wine with a pinch of sugar as a substitute.

How do I make the broth spicier?

To increase the heat, I add more red pepper flakes or include a sliced chili pepper while simmering the broth.

Can I freeze the broth?

Yes, I freeze the strained broth in airtight containers for up to 3 months. I thaw it in the refrigerator overnight before reheating.

Conclusion

This Ginger Glazed Chicken Ramen is a delightful fusion of flavors and textures that I find both comforting and satisfying. It’s a versatile recipe that allows for creativity, making it a staple in my meal rotation. Whether I’m seeking warmth on a cold day or a quick yet nourishing dinner, this ramen never disappoints.