Ginger Glazed Chicken Ramen
Savory and sweet chicken thighs are glazed and added to a rich broth with shiitake mushrooms, spinach, and classic ramen noodles!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 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
- 8 oz fresh shiitake mushrooms, halved or sliced
- 5 oz baby spinach
- 1 Tbsp sesame oil
- 12 oz ramen noodles
- 3 green onions, sliced
Add all ramen broth ingredients to a large dutch oven or stockpot. Bring to a boil, then reduce heat to MED/MED-LOW and simmer 15-20 minutes.
While broth is simmering, season chicken thighs with black pepper. Heat vegetable oil in a skillet over MED-HIGH heat, and cook chicken thighs, 4-5 minutes per side, until golden brown.
Whisk together remaining glazed chicken ingredients (light soy sauce, dark soy sauce, brown sugar, ginger and garlic), then pour over chicken thighs in skillet. Cook mixture down until syrupy and thick, turning chicken occasionally to glaze on both sides. This usually takes about 5 minutes, but will depend on your stove.
Remove chicken thighs to a cutting board to rest a few minutes, then slice thinly.
Once ramen broth is done simmering, place a very large mixing bowl in your sink and add a colander to that. Pour broth over the colander, straining the solids from your broth. Add pot back to the stove and carefully pour the broth from the mixing bowl back into the pot.
Add mushrooms and cook for 2-3 minutes over MED heat. Add spinach and sesame oil and cook another 3 minutes.
Add water to another pot and boil ramen noodles 1 minute less than the package directions specify. Drain, and divide among 4 bowls.
Top bowls with the hot ramen broth with mushrooms and spinach, then top with sliced chicken and green onions. Add any additional toppings you'd like and serve hot.
** To save stovetop space, chicken thighs can be broiled. Add chicken thighs seasoned with pepper to a rimmed baking sheet lined with several layers of aluminum foil (easy cleanup). Broil on HIGH about 3-4 minutes per side, then add soy sauce/brown sugar/ginger/garlic mixture. Broil another 3 minutes per side, or until sticky and glazed.
** If using dried shiitake mushrooms, add to the ramen broth in step 1 and simmer the full 20 minutes. After straining, pick out the mushrooms and add them back to the broth.
Calories: 659kcal | Carbohydrates: 85g | Protein: 24g | Fat: 27g | Saturated Fat: 13g | Sodium: 3842mg | Potassium: 1117mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3530IU | Vitamin C: 15.1mg | Calcium: 111mg | Iron: 7.1mg