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Ginger Glazed Chicken Ramen Recipe

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★★★★★

4.9 from 60 reviews

This Ginger Glazed Chicken Ramen combines a savory, umami-rich chicken broth infused with ginger, garlic, and lemongrass with tender, sweet and sticky ginger-glazed chicken thighs. Served with fresh shiitake mushrooms, baby spinach, and chewy ramen noodles, this comforting bowl delivers layers of flavor and warmth perfect for any day.

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

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

  1. Prepare the Broth: Add all ramen broth ingredients to a large dutch oven or stockpot. Bring to a boil over high heat, then reduce heat to medium or medium-low and simmer for 15-20 minutes to develop deep flavors.
  2. Cook the Chicken: While broth simmers, season the chicken thighs with black pepper. Heat vegetable oil in a skillet over medium-high heat and cook the chicken thighs for 4-5 minutes per side until golden brown and cooked through.
  3. Make the Glaze and Glaze Chicken: Whisk together light soy sauce, dark soy sauce, brown sugar, minced ginger, and minced garlic in a bowl. Pour this mixture over the chicken thighs in the skillet and cook down the sauce over medium heat until it becomes syrupy and thick, turning the chicken occasionally to coat well, about 5 minutes.
  4. Rest and Slice Chicken: Transfer the glazed chicken thighs to a cutting board and let rest for a few minutes. Then slice them thinly for serving.
  5. Strain the Broth: After simmering, place a large mixing bowl in the sink with a colander on top. Pour the broth through the colander to separate solids from the liquid. Return the strained broth to the pot.
  6. Cook Mushrooms and Spinach: Add shiitake mushrooms to the broth and cook over medium heat for 2-3 minutes. Then add baby spinach and sesame oil, cooking for another 3 minutes until spinach is wilted and mushrooms tender.
  7. Cook Ramen Noodles: Bring a separate pot of water to a boil and cook the ramen noodles for one minute less than the package instructions to maintain a firm texture. Drain noodles well.
  8. Assemble Bowls and Serve: Divide cooked noodles evenly among four bowls. Ladle the hot broth with mushrooms and spinach over the noodles. Top each bowl with sliced ginger glazed chicken and sliced green onions. Add any extra toppings you like and serve immediately while hot.

Notes

  • Chicken thighs can be broiled instead of pan-fried to save stovetop space; broil approximately 3-4 minutes per side before glazing.
  • If using dried shiitake mushrooms, add them to the broth at step 1 and simmer for the full 20 minutes before straining and adding back for extra flavor.
  • Adjust red pepper flakes in the broth to control spiciness to your preference.
  • For a richer broth flavor, simmer longer up to 30 minutes if desired.

Keywords: ginger glazed chicken, ramen, chicken ramen, homemade ramen broth, shiitake mushrooms, ginger ramen, Asian soup, comfort food

Find it online: https://bakedbylisa.com/ginger-glazed-chicken-ramen-recipe/