Chicken Ramen Bowl (Print Version)
# Ingredients:
→ Ramen Broth
01 -
8 cups reduced sodium chicken broth
02 -
1/4 cup light soy sauce
03 -
1/4 cup mirin
04 -
2-inch piece fresh ginger, peeled and roughly chopped
05 -
3-5 cloves garlic, roughly chopped
06 -
4 green onions, cut into 2-inch pieces
07 -
1 stalk lemongrass, trimmed and cut into 2-inch pieces (optional)
08 -
1/2 - 1 tsp red pepper flakes
→ Ginger Glazed Chicken
09 -
4 boneless, skinless chicken thighs
10 -
1/2 tsp black pepper
11 -
2 Tbsp vegetable oil
12 -
3 Tbsp light soy sauce
13 -
1 Tbsp dark soy sauce
14 -
3 Tbsp light brown sugar
15 -
2 tsp minced ginger
16 -
1 tsp minced garlic
→ Ramen
17 -
8 oz fresh shiitake mushrooms, halved or sliced
18 -
5 oz baby spinach
19 -
1 Tbsp sesame oil
20 -
12 oz ramen noodles
21 -
3 green onions, sliced
# Instructions:
01 -
Add all ramen broth ingredients to a large Dutch oven or stockpot. Bring to a boil, then reduce heat to medium/medium-low and simmer for 15-20 minutes.
02 -
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.
03 -
Whisk together light soy sauce, dark soy sauce, brown sugar, minced ginger, and minced garlic. Pour mixture over chicken thighs in the skillet. Cook down until syrupy and thick, turning chicken occasionally to glaze both sides, about 5 minutes.
04 -
Remove chicken thighs to a cutting board and let rest for a few minutes before slicing thinly.
05 -
Once the ramen broth is done simmering, strain the broth through a colander into a large mixing bowl to separate the solids. Return the strained broth to the pot.
06 -
Add shiitake mushrooms to the broth and cook for 2-3 minutes over medium heat. Add spinach and sesame oil, cooking an additional 3 minutes.
07 -
Boil ramen noodles in another pot, cooking them 1 minute less than the package instructions specify. Drain and divide the noodles among 4 bowls.
08 -
Top each bowl of cooked noodles with hot ramen broth, mushrooms, and spinach. Add sliced chicken and green onions. Add additional toppings if desired and serve hot.