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
Scale
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.
