Ginger Glazed Chicken Ramen
, 45 min, 4
Aromatic ginger-soy broth simmered with aromatics, topped with glazed chicken thighs, mushrooms, spinach, and ramen noodles.
| prepBring a pot of water to boil for ramen noodles | |||
| 2 L chicken broth (reduced sodium) | Simmer broth 15–20 min | Strain broth, discard solids | Divide noodles among bowls, top with broth, chicken & green onions |
| 60 ml light soy sauce | |||
| 60 ml mirin | |||
| 5 cm piece fresh ginger, peeled and roughly chopped | |||
| 3–5 cloves garlic, roughly chopped | |||
| 4 green onions, cut into 5 cm pieces | |||
| 1 stalk lemongrass, trimmed and cut into 5 cm pieces (optional) | |||
| 1/2–1 tsp red pepper flakes | |||
| 4 boneless, skinless chicken thighs | Season chicken, sear 4–5 min per side | Rest chicken, then slice thinly | |
| 1/2 tsp black pepper | |||
| 30 ml vegetable oil | Glaze chicken 5 min until syrupy | ||
| 45 ml light soy sauce | |||
| 15 ml dark soy sauce | |||
| 40 g light brown sugar | |||
| 2 tsp minced ginger | |||
| 1 tsp minced garlic | |||
| 225 g fresh shiitake mushrooms, halved or sliced | Cook mushrooms 2–3 min, add spinach & sesame oil, cook 3 min | ||
| 140 g baby spinach | |||
| 15 ml sesame oil | |||
| 340 g ramen noodles | Boil noodles 1 min less than package, drain | ||
| 3 green onions, sliced | |||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.