I love my take on Glazed Chicken that starts with perfectly marinated chicken thighs in soy sauce, honey, ginger and garlic. I then simmer them in a rich broth with shiitake mushrooms, fresh spinach and ramen noodles. The blend of sweet and savory creates a delightful twist that intrigues every time.
I’ve always been intrigued by the blend of savory and sweet, so I whipped up this Ginger Glazed Chicken Ramen recipe that really pushes the flavor envelope. I started by seasoning 4 chicken thighs with salt and pepper, letting them soak in the flavors of 1/4 cup soy sauce and 1/4 cup honey mixed with 2 tablespoons grated fresh ginger, 3 minced garlic cloves, and a pinch of red pepper flakes for a hint of heat.
Once the chicken got its beautiful glaze, I simmered it in 6 cups of rich chicken broth along with 1/2 cup sliced shiitake mushrooms. I added in 2 cups baby spinach and tossed in 2 servings of ramen noodles.
The dish gets a finishing touch from sliced green onions and a sprinkle of toasted sesame seeds, plus I like to serve it with 2 soft-boiled eggs halved on top. It’s a playful twist on classic Asian cooking that reminds me of a vibrant ramen dinner with a bit of a chicken stirfry flare.
Enjoy experimenting with it!
Why I Like this Recipe
I love this recipe because it gives me a perfect mix of sweet and savory flavors that just makes my taste buds do a happy dance every time I take a bite.
I also really appreciate how the chicken gets that caramelized, glazed finish; it feels kinda special, like I’re treating myself to something fancy even when I’m just making dinner at home.
Another reason is that the rich chicken broth with mushrooms and spinach is super comforting, especially on those days when I need a little warmth and solace after school.
Finally, I like how the soft-boiled eggs and ramen noodles add a fun twist; they’re simple but make the whole dish feel like a delicious bowl of comfort food.
Ingredients
- Chicken thighs: rich in protein and flavor, making the dish satisfying and hearty.
- Soy sauce: gives a savory umami boost while adding a touch of saltiness.
- Honey: serves as a natural sweetener, creating a gentle glaze and balanced taste.
- Fresh ginger: adds a zesty kick with anti-inflammatory benefits and warming spice.
- Shiitake mushrooms: introduce earthy notes with a fiber boost and subtle texture.
Ingredient Quantities
- 4 chicken thighs (seasoned with salt and pepper)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons grated fresh ginger
- 3 garlic cloves, minced
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- A pinch of red pepper flakes (optional if you like a little heat)
- 6 cups chicken broth
- 1/2 cup sliced shiitake mushrooms (stems removed)
- 2 servings ramen noodles (fresh or dried are fine)
- 2 cups baby spinach
- 2 soft-boiled eggs, halved (optional but recommended)
- 2 green onions, sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional garnish)
How to Make this
1. In a big bowl mix together soy sauce, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and a pinch of red pepper flakes, then add the chicken thighs seasoned with salt and pepper. Let them sit for at least 15 minutes.
2. Preheat your oven to 400°F and while it’s heating, heat a skillet over medium-high heat.
3. Sear the chicken thighs in the skillet about 3-4 minutes per side until they have a nice caramelized color.
4. Transfer the chicken to the oven and bake for another 15-20 minutes, basting with the glaze from the bowl halfway through.
5. While the chicken is cooking, pour the 6 cups of chicken broth into a large pot and bring it to a low simmer.
6. Add the sliced shiitake mushrooms to the broth and let them soften for around 5 minutes.
7. In a separate pot, cook the ramen noodles according to the package instructions, then drain them.
8. Stir the baby spinach into the hot broth just a minute before serving so that it wilts nicely.
9. Divide the noodles into bowls and ladle the broth, mushrooms, and spinach mixture over them, then add a chicken thigh on top.
10. Garnish with halved soft-boiled eggs, sliced green onions, and toasted sesame seeds, and serve hot. Enjoy your meal!
Equipment Needed
1. A large mixing bowl for marinating the chicken
2. Measuring cups and spoons for the soy sauce, honey, ginger, and rice vinegar
3. A cutting board and a knife to grate the ginger, mince the garlic and slice the mushrooms and green onions
4. A skillet to sear the chicken
5. An oven that can be preheated to 400°F
6. A large pot to simmer the chicken broth and cook the mushrooms
7. Another small pot (or you can use the same one if you wash it) to boil the ramen noodles
8. A colander to drain the noodles
9. A ladle to serve the broth in the bowls
10. Tongs or a spatula to move the chicken safely between the skillet and the oven
FAQ
Ginger Glazed Chicken Ramen Recipe Substitutions and Variations
- You can swap chicken thighs with boneless, skinless chicken breasts. They cook a bit faster so keep an eye on ’em.
- If you don’t have soy sauce, tamari or coconut aminos work well as a substitute for that salty flavor.
- If you’re out of honey, try maple syrup or even agave nectar to add that sweet glaze.
- Didn’t find shiitake mushrooms? Cremini mushrooms are a pretty good alternative and still bring that earthy taste.
- If ramen noodles are scarce, udon noodles can be used instead, though they give a chewier texture.
Pro Tips
1. Try marinating the chicken a bit longer than 15 minutes if you can, its really worth it; the extra time lets all the flavors seep in and make the meat even more tender.
2. When you’re searing the chicken, make sure the pan is nice and hot before you put it in, this helps to get that awesome caramelized color and locks in the juices.
3. Keep an eye on the broth while its simmering – if the shiitake mushrooms get too soft they might lose their texture, so adding them gradually can help maintain a nice bite.
4. For the garnish, toss in the toasted sesame seeds and green onions right before serving instead of mixing them earlier, it gives a fresher crunch and vibrant look to your dish.
Ginger Glazed Chicken Ramen Recipe
I love my take on Glazed Chicken that starts with perfectly marinated chicken thighs in soy sauce, honey, ginger and garlic. I then simmer them in a rich broth with shiitake mushrooms, fresh spinach and ramen noodles. The blend of sweet and savory creates a delightful twist that intrigues every time.
4
servings
440
kcal
Equipment: 1. A large mixing bowl for marinating the chicken
2. Measuring cups and spoons for the soy sauce, honey, ginger, and rice vinegar
3. A cutting board and a knife to grate the ginger, mince the garlic and slice the mushrooms and green onions
4. A skillet to sear the chicken
5. An oven that can be preheated to 400°F
6. A large pot to simmer the chicken broth and cook the mushrooms
7. Another small pot (or you can use the same one if you wash it) to boil the ramen noodles
8. A colander to drain the noodles
9. A ladle to serve the broth in the bowls
10. Tongs or a spatula to move the chicken safely between the skillet and the oven
Ingredients
-
4 chicken thighs (seasoned with salt and pepper)
-
1/4 cup soy sauce
-
1/4 cup honey
-
2 tablespoons grated fresh ginger
-
3 garlic cloves, minced
-
2 tablespoons rice vinegar
-
1 teaspoon sesame oil
-
A pinch of red pepper flakes (optional if you like a little heat)
-
6 cups chicken broth
-
1/2 cup sliced shiitake mushrooms (stems removed)
-
2 servings ramen noodles (fresh or dried are fine)
-
2 cups baby spinach
-
2 soft-boiled eggs, halved (optional but recommended)
-
2 green onions, sliced (for garnish)
-
1 tablespoon toasted sesame seeds (optional garnish)
Directions
- In a big bowl mix together soy sauce, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and a pinch of red pepper flakes, then add the chicken thighs seasoned with salt and pepper. Let them sit for at least 15 minutes.
- Preheat your oven to 400°F and while it's heating, heat a skillet over medium-high heat.
- Sear the chicken thighs in the skillet about 3-4 minutes per side until they have a nice caramelized color.
- Transfer the chicken to the oven and bake for another 15-20 minutes, basting with the glaze from the bowl halfway through.
- While the chicken is cooking, pour the 6 cups of chicken broth into a large pot and bring it to a low simmer.
- Add the sliced shiitake mushrooms to the broth and let them soften for around 5 minutes.
- In a separate pot, cook the ramen noodles according to the package instructions, then drain them.
- Stir the baby spinach into the hot broth just a minute before serving so that it wilts nicely.
- Divide the noodles into bowls and ladle the broth, mushrooms, and spinach mixture over them, then add a chicken thigh on top.
- Garnish with halved soft-boiled eggs, sliced green onions, and toasted sesame seeds, and serve hot. Enjoy your meal!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 4
- Calories: 440kcal
- Fat: 20g
- Saturated Fat: 6g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 12g
- Cholesterol: 110mg
- Sodium: 1200mg
- Potassium: 350mg
- Carbohydrates: 45g
- Fiber: 4g
- Sugar: 15g
- Protein: 30g
- Vitamin A: 1500IU
- Vitamin C: 8mg
- Calcium: 60mg
- Iron: 2.5mg