Description
A flavorful and comforting bowl of ramen featuring ginger-glazed chicken thighs, rich savory broth, shiitake mushrooms, spinach, and aromatic spices, ready in about 30 minutes.
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
Instructions
- In a large Dutch oven or stockpot, combine all the broth ingredients. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Season chicken thighs with black pepper. Heat vegetable oil in a skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden brown.
- In a bowl, whisk together light soy sauce, dark soy sauce, brown sugar, minced ginger, and minced garlic. Pour over chicken in skillet. Cook until glaze is thick and syrupy, about 5 minutes.
- Remove chicken from skillet and let rest before slicing thinly.
- Strain the simmered broth into a bowl, discarding solids, then return the strained broth to the pot.
- Add shiitake mushrooms to the broth and cook for 2-3 minutes. Add spinach and sesame oil, cooking for another 3 minutes.
- Cook ramen noodles in a separate pot per package instructions, 1 minute less than directed. Drain and divide among four bowls.
- Ladle broth with mushrooms and spinach over noodles. Top with sliced chicken and garnish with green onions.
Notes
- Use tofu or chicken breast as a protein alternative.
- Add extra vegetables like bok choy, corn, or bean sprouts for variety.
- Adjust spice level with sriracha or more red pepper flakes.
- Use udon or soba noodles if ramen noodles are unavailable.
- Store components separately to maintain texture during reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 10g
- Sodium: 1350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
