Name: Ginger Glazed Chicken Ramen
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 8 cups chicken broth reduced sodium; 1/4 cup light soy sauce; 1/4 cup mirin; 2 inch fresh ginger peeled & chopped; 3 –5 cloves garlic chopped; 4 green onions in 2-inch pieces; 1 stalk lemongrass optional; 1/2 –1 tsp red pepper flakes; 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 brown sugar; 2 tsp minced ginger; 1 tsp minced garlic; 8 oz shiitake mushrooms halved; 5 oz baby spinach; 1 Tbsp sesame oil; 12 oz ramen noodles; 3 green onions sliced

This Ginger Glazed Chicken Ramen is the ultimate cozy comfort in a bowl.

With aromatic homemade ramen broth, golden soy-glazed chicken thighs, earthy shiitake mushrooms, and fresh baby spinach, it’s everything you crave in one deeply flavorful dish.

It’s perfect for chilly nights, weekend cravings, or impressing ramen lovers.

Why You’ll Love This Recipe

Rich Homemade Broth: Simmered with garlic, ginger, soy sauce, and aromatics.

Sticky Glazed Chicken: Sweet, savory, and pan-seared to golden perfection.

Restaurant-Quality at Home: Bold, umami-packed flavors in every bite.

Customizable: Add soft-boiled eggs, corn, or nori for extra flair.

Perfect for Cold Days: Hearty, warming, and ultra-satisfying.

Ingredient Highlights

Chicken Thighs: Juicy and flavorful—ideal for glazing.

Light & Dark Soy Sauce: For depth and balance in the glaze.

Ginger & Garlic: Add warmth and punch to both broth and chicken.

Shiitake Mushrooms: Earthy texture that soaks up the broth.

Fresh Spinach: Light, nutritious, and quick-cooking.

Ramen Noodles: Classic base—chewy and comforting.

Pro Tips Before You Start

Simmer Broth Gently: Avoid boiling to keep the flavors clean and balanced.

Glaze the Chicken Slowly: Let the sauce thicken until sticky for best coating.

Use Fresh Ginger & Garlic: This makes a noticeable difference in depth.

Strain the Broth: This gives you a clear, restaurant-style finish.

Cook Noodles Separately: Prevents them from soaking up too much broth.

How to Make Ginger Glazed Chicken Ramen

Step 1: Make the Ramen Broth

In a large pot, combine chicken broth, soy sauce, mirin, ginger, garlic, green onions, lemongrass (if using), and red pepper flakes.

Bring to a boil, then reduce to medium-low and simmer for 15–20 minutes.

Step 2: Cook the Chicken

While the broth simmers, season chicken thighs with black pepper.

Sear them in hot vegetable oil for 4–5 minutes per side until golden.

Step 3: Glaze the Chicken

Mix light soy sauce, dark soy sauce, brown sugar, ginger, and garlic.

Pour over the chicken in the skillet and cook until thick and sticky, turning occasionally to coat.

Rest and slice thinly.

Step 4: Strain the Broth

Place a colander over a large bowl in the sink and strain the broth.

Discard solids. Return strained broth to the pot.

Step 5: Finish the Broth

Add shiitake mushrooms and simmer for 2–3 minutes.

Stir in spinach and sesame oil and cook another 3 minutes.

Step 6: Cook the Noodles

Boil ramen noodles in a separate pot for 1 minute less than package directions.

Drain and divide into bowls.

Step 7: Assemble and Serve

Pour hot broth over the noodles.

Top with sliced glazed chicken and green onions.

Add optional toppings like eggs, sesame seeds, or chili oil.

What to Serve with Ramen

Soy-Marinated Soft-Boiled Eggs

Quick Pickled Vegetables

Crispy Tofu Bites

Asian Cucumber Salad

Green Tea or Iced Jasmine Tea

Variations and Substitutions

Protein Swap: Use tofu, pork belly, or shredded rotisserie chicken.

Vegan Broth: Use veggie broth and omit chicken.

More Heat: Add chili oil or Sriracha to taste.

Extra Toppings: Try corn, bamboo shoots, or seaweed.

Storage Tips

Refrigerator: Store noodles and broth separately in airtight containers for 3 days.

Reheat: Simmer broth gently; warm noodles separately in hot water.

Freezing: Broth and glazed chicken freeze well for up to 2 months.

FAQs

Can I use store-bought broth?
Yes, but simmer it with garlic, ginger, and green onion to boost the flavor.

What’s the difference between light and dark soy sauce?
Light is saltier; dark adds color and a slightly sweet richness.

Can I use chicken breast?
Yes, but thighs are juicier and more flavorful.

What toppings go well with this ramen?
Soft-boiled eggs, sesame seeds, chili crisp, or nori sheets.

Can I make this vegetarian?
Yes—skip the chicken, use veggie broth, and add tofu.

Do I have to strain the broth?
Not required, but it improves texture and presentation.

Can I prep this ahead of time?
Yes, make the broth and chicken a day ahead and reheat before serving.

Final Thoughts

This Ginger Glazed Chicken Ramen is warm, slurp-worthy comfort food with layers of umami flavor.

Whether you’re chasing a cozy night in or hosting a ramen night, this dish is sure to impress.

The rich broth, sticky chicken, and chewy noodles make it unforgettable.