Ginger Glazed Chicken Ramen brings together a symphony of flavors—sweet, savory, spicy—balanced in a rich, aromatic broth with tender noodles and glazed chicken. This recipe, inspired by The Chunky Chef, offers both warmth and depth in each bowl. Whether you’re craving a cozy meal or want to impress guests with something unique, this Ginger Glazed Chicken Ramen recipe is the perfect answer.
What is Ginger Glazed Chicken Ramen?
Ginger Glazed Chicken Ramen is an indulgent fusion bowl. It features:
- Broth infused with ginger, garlic, soy, and mirin
- Chicken thighs glazed in a sticky sweet‑savory ginger soy glaze
- Ramen noodles, shiitake mushrooms, spinach, and optional toppings like eggs, nori, and sesame seeds
This homemade version captures restaurant‑quality depth while being accessible for home cooks. Expect layers of ginger glazed chicken ramen flavor, from juicy, caramelized chicken to an umami‑packed broth.
Why You’ll Love This Ginger Glazed Chicken Ramen
- Flavor Variety – Sweet, savory, spicy, aromatic ginger in one bowl
- Wholesome Ingredients – No processed soup bases—just broth, fresh aromatics, lean protein
- Customizable – Adjust spice, toppings, gluten‑free noodles, other veggies
- Comfort Food – Hearty, warming, perfect for chilly nights or cozy dinners
- Impressive Yet Simple – Restaurant taste without restaurant complexity
Origin of Ginger Glazed Chicken Ramen
The roots of Ginger Glazed Chicken Ramen are a blend of culinary traditions:
- Ramen originated in early 20th‑century Japan, evolving from Chinese wheat‑noodle soups to Japan’s iconic comfort food.
- Glazed chicken recipes are common in East and Southeast Asia. A sweet‑savory glaze with ginger is reminiscent of Japanese teriyaki, Korean dakgangjeong, or Chinese ginger‑soy chicken.
- This recipe borrows from The Chunky Chef, adapting it into a ramen bowl. By marrying glazed chicken with ramen, you get a fusion comfort dish: rich Japanese‑style broth meets sticky ginger‑soy chicken.
Over time, home cooks and food bloggers have taken this idea further. The ginger glazed chicken ramen trend taps into busy lifestyles: minimal fuss, big flavor, and comforting appeal. This version refines it for clarity, depth, and SEO-savvy readability, without relying on copy-paste content.
Ingredients (with Quantities)
Broth Ingredients (makes ~4–6 bowls)
- 8 cups chicken broth—homemade or low‑sodium store‑bought
- ¼ cup light soy sauce
- ¼ cup mirin (Japanese sweet rice wine)
- 2‑inch piece fresh ginger, sliced (about 2 Tbsp)
- 5 garlic cloves, smashed
- 4 green onions (scallions), chopped
- 1 stalk lemongrass, chopped (optional for citrus‑herbal depth)
- 1 tsp red pepper flakes (adjust for spice level)
Glazed Chicken Ingredients
- 4 boneless, skinless chicken thighs
- ½ tsp black pepper
- 2 Tbsp vegetable oil (neutral like canola)
- 3 Tbsp light soy sauce
- 1 Tbsp dark soy sauce (richer color/flavor)
- 3 Tbsp brown sugar
- 2 tsp minced ginger
- 1 tsp minced garlic
Bowl Assembly Ingredients
- 12 oz ramen noodles (fresh or dried)
- 8 oz shiitake mushrooms, sliced
- 5 oz baby spinach
- 1 Tbsp sesame oil
- 3 green onions, sliced
Optional Toppings
- Soft‑boiled eggs (ramen‑style)
- Nori sheets (roughly shredded)
- Sesame seeds (Toasted for nuttiness)
- Chili oil or Sriracha (for heat lovers)
Step‐by‐Step Directions & Preparation
Here is the full Ginger Glazed Chicken Ramen method, from broth to bowl.
1. Make the Broth
- In a large pot, combine 8 cups chicken broth, ¼ cup light soy sauce, ¼ cup mirin, sliced fresh ginger, smashed garlic cloves, chopped green onions, optional lemongrass, and 1 tsp red pepper flakes.
- Bring to a boil over medium‑high heat.
- Reduce heat to low, cover, and simmer 15–20 minutes to meld flavors.
- Strain out solids using a fine sieve, discard solids (or compost), and return broth to pot, keeping it warm.
2. Glaze the Chicken
- Pat 4 chicken thighs dry and season both sides with ½ tsp black pepper.
- Heat 2 Tbsp vegetable oil in a skillet over medium‑high heat.
- Sear thighs 4–5 minutes per side, until golden brown. Remove thighs.
- In a small mixing bowl, whisk together 3 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 3 Tbsp brown sugar, 2 tsp minced ginger, 1 tsp minced garlic.
- Pour mixture into skillet, add thighs back in, and simmer until glaze reduces and coats thighs—about 5 minutes. Turn occasionally.
- Remove glazed thighs and let rest a few minutes. Slice thinly against the grain.
3. Cook Vegetables in Broth
- Add 8 oz sliced shiitake mushrooms to broth; simmer 2–3 minutes until mushrooms are tender.
- Stir in 5 oz baby spinach and 1 Tbsp sesame oil, cooking 2–3 minutes until spinach wilts. Keep broth hot.
4. Prepare the Noodles
- Cook ramen noodles according to package, but stop 1 minute early (they’ll finish in broth).
- Drain noodles in a colander. Divide into serving bowls.
5. Assemble the Bowls
- Pour hot broth with mushrooms and spinach over noodles evenly across bowls.
- Top each bowl with sliced glazed chicken, remaining green onions, and optional toppings: soft‑boiled egg halves, nori, sesame seeds, and chili oil.
- Serve immediately and enjoy hot.
Variations of Ginger Glazed Chicken Ramen
1. Protein Swaps
- Use boneless chicken breast, tho thighs remain juicier.
- Substitute with pork belly or tofu (press tofu first, sear until crispy, then glaze).
- For seafood twist, try shrimp: cook 2‑3 mins each side, then glaze.
2. Vegetarian / Vegan Version
- Replace broth with mushroom or vegetable stock.
- Omit chicken and replace soy/glaze with a mix of soy, maple syrup, minced ginger/garlic.
- Use shiitake + oyster mushrooms for umami depth.
3. Spice Level Customization
- Boost red pepper flakes in broth or add 1 tsp chili oil to glaze.
- Garnish with chopped jalapeños or serve with side Sriracha.
4. Noodle Variations
- Swap ramen noodles for soba, udon, rice noodles, or shirataki for low‑carb/gluten‑free.
5. Extra Vegetables
- Add bok choy, bean sprouts (tossed in at the end), carrots, baby corn, edamame, or green beans.
6. Broth Enhancements
- Add miso paste (1–2 Tbsp) for depth and umami richness.
- Stir in a pat of butter, or top with a drizzle of sesame or chili oil for richness.
FAQ – Frequently Asked Questions
Q1: Can I make Ginger Glazed Chicken Ramen ahead of time?
Yes—prepare broth and glaze chicken up to 2 days ahead; refrigerate separately. On serving day, reheat broth, simmer veggies, gently warm sliced chicken in broth, cook noodles fresh, and assemble.
Q2: How do I store leftovers?
Store components separately in airtight containers: broth (3–4 days), chicken (2–3 days), noodles (1–2 days). Combine and reheat on stove; add fresh greens for brightness.
Q3: What if I can’t find mirin?
Use dry white wine + 1 tsp sugar or a mix of light honey + rice vinegar for a mild sweet tang.
Q4: Can I make it gluten‑free?
Yes—use gluten‑free tamari or soy sauce, gluten‑free ramen or rice noodles, and check mirin has no wheat additives.
Q5: Is Glazed chicken noodle soup spicy?
Moderately. You can omit red pepper flakes or reduce them to tone down spice, or skip spicy oil in garnishes.
Q6: Can kids eat this?
Definitely—adjust spice for young palates by omitting red pepper flakes and spicy oils. The glaze provides sweet-salty appeal.
Q7: Tips for soft‑boiled eggs?
Boil water, gently lower eggs, boil 6½ minutes, transfer to ice bath 5 minutes. Peel carefully for the perfect runny yolks.
Tips & Tricks for Perfect Ginger Glazed Chicken Ramen
- Broth balance: Taste after simmering, adjust salt/sweets for ideal depth.
- Glaze texture: Let sauce thicken just enough to coat chicken—not drip off.
- Chicken slicing: Slice against grain after resting for tenderness.
- Keep noodles firm: Undercook slightly to prevent sogginess when reheated with broth.
- Aromatics: Use fresh ginger and freshly minced garlic for best aroma.
- Finishing oils: Drizzle toasted sesame or chili oil just before serving for fragrance.
- Extra garnishes: Limed wedges, cilantro, jalapeño—customize to taste.
Deep Dive – Broth Secrets You’ll Love
The broth anchors Ginger Glazed Chicken Ramen. Key points:
- Ginger slices: Add warmth and spice; slice thick and discard after strain.
- Garlic: Smash for mellow heat—not overpowering.
- Mirin: Sweetens and enhances umami; substitute only when necessary.
- Red pepper flakes: Balanced heat without overwhelming.
- Optional lemongrass: Adds fresh citrus‑herbal notes if available.
Simmering for 15–20 minutes extracts flavor without overcooking aromatics. Straining yields clean yet flavorful liquid, perfect for highlighting the glazed chicken.
Nutritional Insights
Approximate per bowl (with chicken, noodles, veggies, broth; without egg/toppings):
- Calories: 600–700
- Protein: ~35–40 g (from chicken, broth, noodles)
- Carbs: ~60–70 g (from noodles, broth, sugar)
- Fat: ~20–25 g (chicken thighs, sesame oil, oil used)
- Fiber: ~5 g (spinach, mushrooms)
To lighten, use chicken breast, cut glaze sugar, or swap to low‑carb noodles.
Expert Notes on Ingredient Quality: Glazed chicken noodle soup
- Chicken thighs offer richer flavor and texture, but breasts work too.
- Broth: homemade or low‑sodium store brand is best; avoid heavy additives.
- Soy sauces: light for salt, dark for color/umami. Use gluten‑free versions if needed.
- Mirin: traditional for sweetness; alternatives available but flavor differs.
- Fresh ginger/garlic beats powders—boosts freshness and aroma.
- Noodles: fresh offers best texture; dried is fine when timed correctly.
Scaling, Meal Prep & Serving Insights
Scaling to serve more people: Double everything proportionally, keep cooking vessels sized accordingly.
Meal prep: Easy. Make broth and glazed chicken in advance. Reheat components and assemble fresh.
Leftover noodles? Reheat separately and soak in hot broth to revive texture.
Ginger Glazed Chicken Ramen for Special Diets
- Dairy‑free: Already free of dairy—great for lactose‑intolerant diets.
- Gluten‑free: Use gluten‑free soy and noodles.
- Low‑carb / Keto: Omit noodles; pile chicken, greens, mushrooms in broth.
- Paleo: Use coconut aminos instead of soy, omit sugar or use honey/maple.
- Vegan/Vegetarian: Replace chicken with tofu/mushrooms, use veggie broth, swap glaze to vegetarian‑friendly sweet sauce.
Serving Suggestions & Pairings for Ginger Glazed Chicken Ramen
- Serve with a side of light cucumber salad (vinegar, sesame, chili flakes) for freshness.
- Pair with steamed dumplings or edamame as appetizers.
- For drinks: hot green tea, iced oolong, or cold Japanese lager complement flavors well.
Common Mistakes & Troubleshooting: Ginger soy chicken ramen
- Broth too salty? Dilute or add more broth/water.
- Chicken dry? Avoid overcooking; resting is essential.
- Noodles mushy? Undercook slightly, rinse briefly after draining.
- Glaze too thin? Simmer until reduced by half.
- Broth flavor weak? Simmer longer, or add miso for umami.
FAQ Recap
- Make‑ahead? Yes, just reheat and assemble.
- Storage? Broth: 3–4 days. Chicken: 2–3 days. Noodles: 1–2 days.
- Spicy? Adjustable—omit pepper for mild, add chili oil for heat.
- Vegan? Use veggie broth, vegan glaze, tofu.
- Gluten‑free? Use gluten‑free noodles and tamari.
Conclusion: Ginger soy chicken ramen
In sum, this Ginger Glazed Chicken Ramen is a flavorful, comforting bowl designed to delight. With a rich, aromatic broth, tender glazed chicken, fresh vegetables, and customizable toppings, it’s a standout dish in any home cook’s arsenal. Whether you’re a ramen aficionado or a first‑timer, this recipe delivers both ease and depth. From the aromatic broth to the sticky‑sweet glazed chicken to the finishing garnishes, every element harmonizes beautifully.
Give it a try, make it your own with variations or dietary swaps, and enjoy the ultimate bowl of homemade Ginger Glazed Chicken Ramen—this is comfort and flavor, perfected.
Enjoy every cozy, delicious, steaming‑hot, flavor-packed bite!
Print
Ginger Glazed Chicken Ramen: A Flavorful and Comforting Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Ginger Glazed Chicken Ramen is an indulgent fusion bowl. It features:
-
Broth infused with ginger, garlic, soy, and mirin
-
Chicken thighs glazed in a sticky sweet‑savory ginger soy glaze
-
Ramen noodles, shiitake mushrooms, spinach, and optional toppings like eggs, nori, and sesame seeds
This homemade version captures restaurant‑quality depth while being accessible for home cooks. Expect layers of ginger glazed chicken ramen flavor, from juicy, caramelized chicken to an umami‑packed broth.
Ingredients
For the Broth:
- 8 cups chicken broth
- ¼ cup light soy sauce
- ¼ cup mirin
- 2-inch piece fresh ginger, sliced
- 5 garlic cloves, smashed
- 4 green onions, chopped
- 1 stalk lemongrass (optional), chopped
- 1 tsp red pepper flakes
For the Glazed Chicken:
- 4 boneless, skinless chicken thighs
- ½ 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
For the Bowl:
- 12 oz ramen noodles
- 8 oz shiitake mushrooms, sliced
- 5 oz baby spinach
- 1 tbsp sesame oil
- 3 green onions, sliced
Optional Toppings:
- Soft-boiled eggs
- Nori sheets
- Sesame seeds
- Chili oil or sriracha
Instructions
1. Make the Broth
- In a large pot, combine all broth ingredients.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Strain out solids and return the broth to the pot.
2. Glaze the Chicken
- Season chicken with black pepper.
- Heat oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden.
- In a bowl, whisk soy sauces, brown sugar, ginger, and garlic. Pour over chicken.
- Simmer until the glaze thickens and coats the chicken (about 5 minutes).
- Remove and slice thinly.
3. Cook the Veggies
- Add mushrooms to the broth and simmer for 2–3 minutes.
- Stir in spinach and sesame oil. Cook until wilted (about 2–3 minutes).
4. Prepare the Noodles
- Cook ramen noodles 1 minute less than package directions. Drain and divide among bowls.
5. Assemble the Bowls
- Pour hot broth with mushrooms and spinach over noodles.
- Top with sliced glazed chicken, green onions, and optional toppings.
Notes
For added depth, garnish with soft-boiled eggs, sliced green onions, sesame seeds, or a drizzle of chili oil. You can also customize the broth with miso paste or a splash of soy sauce for extra umami. This dish is perfect for a cozy, comforting meal any night of the week!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmered
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 480
- Sugar: 9g
- Sodium: 1780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Ginger soy chicken ramen, Glazed chicken noodle soup, Sweet and spicy chicken ramen, Chicken ramen with ginger glaze
