If you’re craving a dish that hits every note—comforting warmth, tangy sweetness, and a hint of spice—the Ginger Glazed Chicken Ramen Bowls Recipe is exactly what you need. This bowl of flavorful goodness combines tender, juicy chicken thighs coated in a luscious ginger glaze with a rich, aromatic broth packed with fresh veggies and perfectly chewy ramen noodles. It’s a feast for both your taste buds and your soul, making it an absolute favorite to whip up any time you want a satisfying, home-cooked meal that feels special but is surprisingly simple to pull off.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing its unique touch to the Ginger Glazed Chicken Ramen Bowls Recipe. From the fresh zing of ginger and garlic to the deep umami of soy sauces and earthy shiitake mushrooms, every ingredient plays a big role in creating layers of flavor and texture that make this dish unforgettable.
- 8 cups chicken broth (reduced sodium): The flavorful base for your ramen, providing warmth and depth without overwhelming saltiness.
- 1/4 cup light soy sauce: Adds savory and slightly salty notes to the broth and chicken glaze.
- 1/4 cup mirin: Brings a touch of sweetness and a subtle acidity to balance flavors perfectly.
- 2 inch piece fresh ginger, peeled and roughly chopped: Gives the broth and glaze a fresh, zesty kick that brightens the dish.
- 3-5 cloves garlic, roughly chopped: Infuses the broth with rich aromatics that complement the ginger.
- 4 green onions, cut into 2 inch pieces: Adds a mild onion flavor to the broth and a fresh garnish at the end.
- 1 stalk lemongrass, trimmed and cut into 2 inch pieces (optional): Provides a subtle citrusy aroma that layers beautifully within the broth.
- 1/2 – 1 tsp red pepper flakes: Offers a gentle heat to awaken your palate without overpowering.
- 4 boneless, skinless chicken thighs: Juicy and tender, perfect for soaking up the ginger glaze.
- 1/2 tsp black pepper: Simple seasoning to enhance the chicken’s natural flavors.
- 2 Tbsp vegetable oil: Used to sear the chicken to golden perfection before glazing.
- 3 Tbsp light soy sauce: Key for that umami-packed glaze on the chicken.
- 1 Tbsp dark soy sauce: Adds a rich color and deeper flavor to the glaze.
- 3 Tbsp light brown sugar: Balances the savory and spicy notes with a hint of caramel sweetness.
- 2 tsp minced ginger: Concentrated ginger flavor to intensify the glaze on the chicken.
- 1 tsp minced garlic: Ramps up the aromatic depth of the glaze.
- 8 oz fresh shiitake mushrooms, halved or sliced: Earthy and meaty, they soak up the broth beautifully while adding texture.
- 5 oz baby spinach: Adds a fresh, vibrant green and delicate flavor that balances the richness of the dish.
- 1 Tbsp sesame oil: Provides a nutty finish to the broth for a true Asian-inspired taste.
- 12 oz ramen noodles: The star carb that’s chewy and comforting, perfect for slurping.
- 3 green onions, sliced: Fresh and crisp garnish, adding color and a delightful mild bite.
How to Make Ginger Glazed Chicken Ramen Bowls Recipe
Step 1: Prepare the Ramen Broth
Start by combining all the broth ingredients—the chicken broth, light soy sauce, mirin, chopped ginger, garlic, green onions, lemongrass if using, and red pepper flakes—in a large Dutch oven or stockpot. Bring everything to a boil, then lower the heat to medium or medium-low and let it gently simmer for 15 to 20 minutes. This simmering step is where the magic happens—the ginger and garlic infuse the broth with their vibrant flavors, creating a deliciously aromatic base for your ramen.
Step 2: Cook the Ginger Glazed Chicken
Next, season your boneless, skinless chicken thighs with black pepper. Heat the vegetable oil over medium-high heat in a large skillet, then add the thighs, cooking each side for 4 to 5 minutes until golden brown. While the chicken sears, whisk together the glaze ingredients: light soy sauce, dark soy sauce, light brown sugar, minced ginger, and minced garlic. Pour this mixture over the chicken in the skillet and cook it down until it becomes syrupy and thick, turning the chicken occasionally to coat every bite in that glossy, flavorful glaze. Once done, let the chicken rest for a few minutes before slicing it thinly—this helps retain all those juicy juices inside.
Step 3: Assemble the Ramen Components
After simmering your broth, you’ll want to strain out the solids by placing a colander inside a large mixing bowl or another pot and carefully pouring the broth through it. Return the clear broth to the pot and add the shiitake mushrooms, cooking for 2 to 3 minutes on medium heat so they soften and absorb some of the broth’s flavor. Then, add the baby spinach and sesame oil, cooking for an additional 3 minutes to wilt the greens slightly and infuse the broth with that nutty sesame aroma. Meanwhile, cook your ramen noodles according to the package instructions, but boil them for one minute less than directed to keep them perfectly chewy.
Step 4: Bring It All Together
Drain the noodles and divide them evenly among four bowls. Ladle the hot ramen broth, mushrooms, and spinach over the noodles. Arrange the sliced ginger glazed chicken on top of each bowl and finish with a generous sprinkling of fresh green onions. From here, you can add any extra toppings you love, and your warm, comforting Ginger Glazed Chicken Ramen Bowls Recipe is ready to enjoy.
How to Serve Ginger Glazed Chicken Ramen Bowls Recipe
Garnishes
To elevate your serving experience, consider adding toasted sesame seeds or a soft-boiled egg sliced in half for a velvety richness. A few drops of chili oil or a handful of crispy fried garlic can also add flavor layers and contrasting textures, making every bite exciting.
Side Dishes
This ramen bowl pairs wonderfully with light, refreshing side dishes like a simple cucumber salad, pickled vegetables, or steamed edamame sprinkled with sea salt. These sides offer a crisp counterbalance to the warmth and depth of the ramen, keeping your meal harmoniously balanced.
Creative Ways to Present
For a fun twist, try serving the ramen in rustic ceramic bowls to showcase its vibrant colors. Layer your toppings artistically, placing the chicken slices fanned out and mushrooms nestled beside the spinach, then crown with green onions and any other garnishes. This thoughtful presentation makes the dish feel restaurant-worthy, perfect for family dinners or impressing friends.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, it’s best to store the broth and chicken separately from the noodles to prevent sogginess. Use airtight containers and keep everything refrigerated for up to 3 days—this way, the textures stay fresh and the flavors remain vibrant.
Freezing
The broth and ginger glazed chicken freeze beautifully. Pour the broth into freezer-safe containers and lay the sliced chicken flat in freezer bags. They can be frozen for up to 2 months. Avoid freezing the noodles or spinach as their textures don’t hold up well after thawing.
Reheating
To reheat, gently warm the broth and chicken together in a pot over medium heat until heated through. Cook fresh noodles just before serving, then combine everything as originally directed for a quick, satisfying meal any night of the week.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier and have more flavor, chicken breasts can be used if you prefer a leaner cut. Just be careful not to overcook them, as they dry out more quickly.
What can I substitute if I don’t have mirin?
If you don’t have mirin, you can substitute with a mix of dry sherry or sake combined with a teaspoon of sugar to mimic its sweetness and acidity.
How spicy is the Ginger Glazed Chicken Ramen Bowls Recipe?
The recipe has a gentle heat from the red pepper flakes, which you can adjust according to your taste. Feel free to omit or increase them depending on your spice preference.
Can I make this recipe vegetarian or vegan?
To make it vegan, swap chicken broth for vegetable broth, omit the chicken, and use tofu or tempeh with the same glaze for protein. This keeps the wonderful ginger-soy flavor intact while making it plant-based.
How can I make the noodles less sticky?
Be sure to drain the noodles well after cooking and toss them lightly with a teaspoon of sesame oil or vegetable oil to keep them from sticking together before assembling your bowls.
Final Thoughts
This Ginger Glazed Chicken Ramen Bowls Recipe has quickly become one of my all-time favorites because it combines simple, fresh ingredients into a deeply comforting meal that you can make on a busy weeknight or share with friends for a cozy dinner. The way the ginger glaze coats the tender chicken and mingles with the savory broth and silky noodles is pure happiness in a bowl—trust me, you’re going to want to make this one again and again.
Print
Ginger Glazed Chicken Ramen Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Description
This Ginger Glazed Chicken Ramen Bowls recipe features tender, golden-brown chicken thighs glazed in a sweet and savory ginger soy sauce, served atop a flavorful homemade chicken broth with fresh shiitake mushrooms, spinach, and ramen noodles. A perfect balance of umami, spice, and freshness, this comforting dish comes together in about 30 minutes, making it ideal for a satisfying weeknight dinner.
Ingredients
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
Additional Ingredients
- 8 oz fresh shiitake mushrooms, halved or sliced
- 5 oz baby spinach
- 1 Tbsp sesame oil
- 12 oz ramen noodles
- 3 green onions, sliced (for garnish)
Instructions
- Prepare the Ramen Broth: Add all broth ingredients including chicken broth, light soy sauce, mirin, chopped ginger, garlic, green onions, lemongrass (if using), and red pepper flakes to a large dutch oven or stockpot. Bring to a boil over high heat, then reduce heat to medium or medium-low and let it simmer gently for 15-20 minutes to infuse all flavors.
- Cook the Ginger Glazed Chicken: Season the chicken thighs evenly with black pepper. Heat vegetable oil in a skillet over medium-high heat. Add the chicken thighs and cook for 4 to 5 minutes on each side until they develop a golden brown crust. While the chicken cooks, whisk together the glaze mixture of light soy sauce, dark soy sauce, brown sugar, minced ginger, and minced garlic. Pour this glaze over the chicken in the skillet and continue cooking, allowing the sauce to reduce and thicken to a syrupy glaze, turning the chicken occasionally to coat evenly on both sides. Once glazed, remove chicken thighs and transfer to a cutting board to rest for a few minutes, then slice thinly.
- Strain the Broth and Add Vegetables: After simmering, place a large mixing bowl in the sink with a colander inside it. Pour the broth through the colander to strain out the solids. Return the strained broth to the pot and place it back over medium heat. Add the sliced shiitake mushrooms and cook for 2-3 minutes until tender. Then add the baby spinach and sesame oil, cooking for an additional 3 minutes until the spinach is wilted.
- Cook the Ramen Noodles: Meanwhile, cook the ramen noodles in boiling water according to package instructions but reduce cooking time by one minute to keep them slightly firm. Drain the noodles and divide them evenly among 4 serving bowls.
- Assemble and Serve: Ladle the hot broth with mushrooms and spinach over the ramen noodles. Top each bowl with the thinly sliced ginger glazed chicken and garnish with sliced green onions. Add any additional toppings if desired and serve immediately while hot.
Notes
- Use reduced sodium chicken broth and light soy sauce to control saltiness.
- Adjust red pepper flakes to your preferred spice level for mild to moderate heat.
- If lemongrass is unavailable, you can omit it without greatly affecting flavor.
- Resting the chicken after cooking helps keep it juicy and makes slicing easier.
- Boiling ramen noodles slightly less than package instructions prevents mushiness when reheated in broth.
- Customize with toppings like soft boiled eggs, nori sheets, or corn for extra texture and flavor.
