Introduction

This Ginger Glazed Chicken Ramen combines a flavorful, aromatic broth with tender, sweet-savory glazed chicken thighs. Enhanced by fresh mushrooms, spinach, and perfectly cooked noodles, it’s a comforting bowl of warmth that’s perfect for any day.

A patterned white bowl is filled with clear broth holding several layers: starting with light brown cooked ramen noodles in the center, surrounded by bright green spinach leaves and slices of dark brown mushrooms around the edges. On top, there are several pieces of golden-brown grilled chicken, sliced and arranged across the noodles and vegetables. A woman's hand holding chopsticks is picking up one slice of chicken from the bowl, showing steam rising gently from the hot soup, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Ramen:

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

Instructions

Step 1: Add all ramen broth ingredients to a large dutch oven or stockpot. Bring to a boil, then reduce heat to medium or medium-low and simmer for 15-20 minutes.
Step 2: While the broth simmers, season chicken thighs with black pepper. Heat vegetable oil in a skillet over medium-high heat and cook chicken thighs for 4-5 minutes per side until golden brown.
Step 3: Whisk together the remaining glazed chicken ingredients—light soy sauce, dark soy sauce, brown sugar, ginger, and garlic. Pour this mixture over the chicken in the skillet and cook until syrupy and thick, turning chicken occasionally to glaze both sides, about 5 minutes.
Step 4: Remove the chicken thighs to a cutting board and let rest a few minutes, then slice thinly.
Step 5: Once the broth is done simmering, strain the solids by pouring it over a colander set inside a large mixing bowl placed in the sink. Return the strained broth from the bowl back to the pot.
Step 6: Add mushrooms to the broth and cook for 2-3 minutes over medium heat. Then add spinach and sesame oil, cooking for an additional 3 minutes.
Step 7: In another pot, boil water and cook ramen noodles for one minute less than package directions. Drain the noodles and divide among 4 bowls.
Step 8: Ladle the hot ramen broth with mushrooms and spinach over the noodles. Top with sliced chicken and green onions. Add any additional toppings you prefer and serve hot.

Tips & Variations

To save stovetop space, you can broil the chicken thighs instead of pan-frying. Season with pepper and broil on high for 3-4 minutes per side, then add the soy sauce, brown sugar, ginger, and garlic mixture and broil for another 3 minutes per side until sticky and glazed.
If using dried shiitake mushrooms, add them to the ramen broth at the beginning and simmer the full 20 minutes. After straining, pick out and add the mushrooms back to the broth for extra flavor.

Storage

Store any leftover broth and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth gently on the stove and warm the chicken in a skillet or microwave before serving. Keep noodles separate and cook fresh if possible, as they lose texture when stored.

How to Serve

A bowl with blue and white spiral patterns holds a layered ramen dish with a clear broth base. On top of the broth, there are light beige curly noodles sitting mostly in the center. Around the noodles, bright green spinach leaves and dark brown mushrooms are spread out, some partially submerged. Several pieces of golden-brown grilled chicken with a slightly crispy texture are sliced and arranged on one side, garnished with small slices of green onion scattered on top and around. The bowl is placed on a white marbled surface with some chopsticks visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs remain juicier and more flavorful when glazed. If substituting breasts, watch cooking times carefully to avoid drying out the meat.

What can I add for extra toppings?

Common additions include soft-boiled eggs, nori (seaweed), corn, bamboo shoots, toasted sesame seeds, or chili oil for extra heat and texture.