This Teriyaki Chicken Ramen is a hearty, satisfying dish that brings together the rich flavors of Japanese cuisine in one comforting bowl. With tender chicken thighs marinated to perfection and a savory broth enriched with coconut milk and miso with fresh toppings like pak choi, spring onions, and soft-boiled eggs. Perfect for a cozy night in or when you're craving something warm and nourishing, this easy recipe is sure to become a favorite in your home.
Ramen is often associated with colder months, providing warmth and comfort when the temperatures drop. However, its versatility makes it a popular choice year-round, especially during family gatherings or special occasions like New Year's celebrations in Japan. Teriyaki chicken adds a slightly sweet and savory twist to traditional ramen, making it ideal for those who appreciate the umami flavors but want something a bit different from the usual miso or shoyu ramen.
This sticky Teriyaki chicken ramen is one of those fast dinners that is perfect for any day of the week. It pairs well with cold appetizers or salads such as this Spicy Asian Cucumber salad, a personal favorite of mine. The cool crunchy refreshing salad acts as a palate cleanser between each hot soupy mouthful. Hot appetizers such as my cheeseburger spring rolls also pair well with these teriyaki noodles. If you like this recipe you should also try my Homemade Soup dumplings for another warm comforting meal.
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Ingredients
Chicken Thighs - Chicken thighs are the perfect choice for this Teriyaki Chicken Ramen due to their higher fat content, which keeps them juicy and flavorful. When marinated in soy sauce, they absorb all the salty goodness, which is later balanced by the sweet teriyaki sauce. The charred exterior from pan-searing adds a delicious smoky depth to the ramen.
Broth ingredients
Garlic - Garlic adds a rich, aromatic depth and umami to the broth, enhancing the overall taste of the ramen.
Soy Sauce (Light and Dark) - Light soy sauce provides the essential saltiness and umami, while dark soy sauce adds a deeper color and a more robust taste. Together, they enhance both the chicken and the broth.
Teriyaki Sauce - The star of the dish is a savory Teriyaki sauce with a touch of sweetness. Whether it's homemade (see method and substitutions for homemade recipe) or store bought it is delicious combined with these ramen ingredients. It is a blend of soy sauce, sugar, and sometimes mirin and brings a sweet-savory balance that complements the juicy chicken thighs perfectly. As the sauce thickens and caramelizes during cooking, it creates a glossy, sticky coating that is utterly mouthwatering added to this Teriyaki chicken ramen.
Chicken Broth - Chicken broth (or stock) adds a depth of flavor that is both comforting and nourishing.
Miso Paste - Miso paste adds a rich umami flavor to the broth, bringing a deep savory note that makes the ramen incredibly satisfying. It also contributes to the thickness of the broth, giving it that luxurious, hearty feel.
Coconut Milk - The addition of coconut milk adds a subtle creaminess to the broth, balancing the saltiness of the soy sauce and the umami of the miso.
Chili Oil: Chili oil brings a hint of heat that contrasts beautifully with the richness of the broth. It adds a spicy kick that elevates the overall flavor profile, making each bite more exciting.
Ingredients for the Teriyaki Chicken Ramen toppings
Spring Onions (Green onions) and Pak Choi: These fresh vegetables add a necessary crunch and brightness to the dish. Green onions provide a sharp, peppery flavor that cuts through the richness, while pak choi adds a mild bitterness and satisfying texture.
Soft-Boiled Eggs: Ramen eggs are a classic topping, and their soft, creamy yolk adds a velvety texture that enhances the richness of the broth. Marinating them in soy sauce and mirin beforehand infuses them with extra flavor, making them even more delicious.
Sesame Seeds: Sesame seeds offer a nutty flavor and a pleasant crunch, adding a final touch of texture that completes the dish. They also bring a subtle aroma that complements the other ingredients.
See recipe card for quantities.
Instructions
- Step 1: Start by marinating the chicken thighs in a mixture of light and dark soy sauces. This allows the chicken to absorb deep, savory flavors, ensuring each bite is juicy and delicious. Set aside to marinate while you prepare the broth and toppings.
- Step 2: As the chicken marinates, prep your toppings. Chop the spring onions, rinse and trim the pak choi, and prepare the ramen eggs. For perfectly soft-boiled eggs, cook them in boiling water for 6 minutes and 30 seconds. Immediately transfer them to an ice bath to stop the cooking process.
- Step 3: In a large pot on medium-high heat, heat a teaspoon of olive oil and quickly sir fry minced garlic for roughly 1 minute until fragrant. Stir in the miso paste, light and dark soy sauces, chili oil, and mirin, allowing the flavors to meld together.
- Step 4: Pour in the coconut milk, then pour in the chicken broth. Turn the mixture down to the lowest heat and let simmer while you cook the chicken teriyaki thighs.
Teriyaki Sauce, Chicken and Topping Instructions
If making your own Homemade Teriyaki sauce: In a small saucepan or small bowl combine ½ cup soy sauce, ¼ cup mirin, 2 tablespoon brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, 1 teaspoon minced garlic and a cornstarch slurry - 1 tablespoon cornstarch mixed with 2 tablespoon cold water (optional for thickening), simmer the savory sauce over medium heat until sugar dissolves and let cool.
5. Step 5: Heat a large nonstick skillet over high heat. Add a little cooking oil such as olive oil or vegetable oil and sear the marinated chicken thighs for 3-4 minutes on each side until they are charred and caramelized.
6. Step 6: Pour in the teriyaki sauce and let it thicken, coating the chicken in a sticky, flavorful glaze. Remove from heat and slice the chicken for serving.
7. Step 7: Cook the ramen noodles according to package directions. During the last 2-3 minutes of cooking, add the pak choi to the boiling water to quickly cook it. Drain and divide the noodles and pak choi among your serving bowls.
8. Step 8: Assemble the Teriyaki chicken ramen by ladling the hot miso soup broth over the cooked noodles. Arrange the sliced teriyaki chicken on top of the bed of ramen noodles, along with half a soft boiled egg and Pak choi. Garnish with chopped spring onions, a drizzle of chili oil, and a sprinkle of sesame seeds.
Hint: For an extra burst of flavor, prepare ramen eggs the night before. After cooking and cooling the soft boiled eggs, combine soy sauce, mirin, and a touch of dark soy sauce and marinade the eggs in the mixture. Let them sit in the fridge overnight, allowing the flavors to penetrate deeply for a richer taste.
Substitutions for Teriyaki Chicken Ramen
Chicken Thighs - Substitute with chicken breast for a leaner option or tofu for a vegetarian alternative. Chicken breast will be slightly less juicy but still flavorful, while tofu will absorb the teriyaki sauce well and provide a satisfying texture to the teriyaki ramen noodles. Cooked rotisserie chicken could also be used here.
Soy Sauce (Light and Dark): Replace with tamari for a gluten-free version or coconut aminos for a soy-free, slightly sweeter flavor. Both alternatives maintain the essential umami taste. A little oyster sauce could also be used as an alternative.
Teriyaki Sauce - To make homemade Teriyaki sauce, in a small saucepan combine ½ cup soy sauce, ¼ cup mirin, 2 tablespoon brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, 1 teaspoon minced garlic and 1 tablespoon cornstarch mixed with 2 tablespoon water (optional for thickening), simmer over medium heat until sugar dissolves and let cool.
Chicken Broth: Use vegetable broth for a vegetarian version or dashi (a Japanese soup stock) for a more traditional umami flavor. Both alternatives provide a rich base for the ramen. You could also use a ramen seasoning packet or chicken flavor packet mixed with hot water here.
Mirin: Substitute with rice vinegar or sake.
Chili Oil: Replace with sriracha or hot sesame oil, yum yum sauce, or red pepper flakes if you need a different kind of heat. Both will add spice, but with a slightly different flavor profile.
Miso Paste: Use soybean paste (doenjang) or tahini if miso is unavailable. Soybean paste has a similar fermented flavor, while tahini adds creaminess and a mild nuttiness.
Coconut Milk: Swap with heavy cream or unsweetened almond milk. Heavy cream provides a rich texture, while almond milk offers a lighter, dairy-free option with a mild flavor, both are delicious options.
Teriyaki Chicken Ramen topping substitutes
Ramen Noodles: Substitute with udon noodles, soba noodles, rice noodles or even spaghetti in a pinch. Udon and soba bring unique textures, while spaghetti serves as an accessible alternative. Substitute ramen noodles with zucchini noodles for a unique texture and healthier more veggie packed alternative, or if you are on a calorie diet.
Spring Onions: Replace with chives or leeks. Chives offer a similar mild onion flavor, and leeks provide a slightly sweeter, more delicate taste.
Pak Choi: You can use spinach, bok choy, green beans or kale as a substitute. Both greens will wilt nicely in the broth, adding a similar leafy texture. Or just swap out with any of your favorite vegetables such as red bell peppers, snap peas, diced onion or edamame beans. The ramen broth and noodles are a blank canvas, add whatever you like and it will still be a delicious tasty meal.
Sesame Seeds: You can replace white sesame seeds with toasted sunflower seeds or crushed peanuts. These alternatives provide a nutty flavor and a crunchy texture similar to sesame seeds.
Eggs: Substitute with tofu cubes or soft-boiled quail eggs for a different texture and flavor. Tofu adds protein, while quail eggs offer a smaller, richer yolk.
Variations
Spicy - add gochujang, a spicy korean chili paste, alongside the miso or add extra chili oil to the broth to make it more spicy. You could also mix in some sriracha to the teriyaki sauce to make a spicy teriyaki chicken ramen.
Equipment
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Storage
Store leftover Teriyaki Chicken Ramen noodles by keeping the broth, noodles, and toppings separate. Place the broth in an airtight container and refrigerate for up to 3 days. Store cooked chicken and vegetables in another container. Keep the noodles in a separate container to prevent them from becoming soggy.
When ready to eat, reheat the broth on the stove and add the noodles, chicken, and vegetables. Soft-boiled eggs can be stored in the fridge, peeled, for up to 2 days. For best results, assemble the ramen just before serving.
Top Tip
For an extra burst of flavor, prepare the teriyaki chicken ramen eggs the night before. After cooking and cooling the soft boiled eggs, marinate them in a mixture of soy sauce, mirin, and a touch of dark soy sauce. Let them sit in the fridge overnight, allowing the flavors to penetrate deeply for a richer taste.
FAQ
When the teriyaki sauce is cooking with the chicken it will thicken due to the heat causing the liquid in the sauce to evaporate slightly.
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Pairing
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Recipe
Teriyaki Chicken Ramen Noodle soup
Equipment
- Large skillet
- Large Pot
- Mixing bowl
Ingredients
Chicken
- 500 g chicken thighs
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ cup teriyaki sauce 150g
Broth
- 6 cups chicken broth 1.4L
- 3 cloves Garlic
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon mirin
- 1 teaspoon chilli oil
- 2 teaspoon miso paste
- ½ cup coconut milk 120ml
- 1 teaspoon cooking oil
Toppings
- 2 eggs
- 3 spring onions
- Pak Choi
- 2 teaspoon Chili oil
- 1 teaspoon Sesame seeds
- 400 g Ramen noodles
Instructions
- Start by marinating the chicken thighs in a mixture of light and dark soy sauces. Set aside to marinate while you prepare the broth and toppings.500 g chicken thighs, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce
- As the chicken marinates, prep your toppings. Chop the spring onions, rinse and trim the pak choi, and prepare the ramen eggs. For perfectly soft-boiled eggs, cook them in boiling water for 6 minutes and 30 seconds, then immediately transfer them to an ice bath to stop the cooking process.3 spring onions, Pak Choi, 2 eggs
- In a large pot on medium heat, heat a teaspoon of cooking oil and sauté minced garlic for roughly 1 minute until fragrant. Stir in the miso paste, light and dark soy sauces, chili oil, and mirin, allowing the flavors to meld together.3 cloves Garlic, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon mirin, 1 teaspoon cooking oil, 2 teaspoon miso paste
- Pour in the coconut milk, then pour in the chicken broth. Turn the mixture down to the lowest heat and let simmer while you cook the chicken teriyaki thighs.½ cup coconut milk, 6 cups chicken broth
- Heat a large pan over high heat and sear the marinated chicken thighs for 3-4 minutes on each side until they are charred and caramelized.
- Pour in the teriyaki sauce and let it thicken, coating the chicken in a sticky, flavorful glaze. Remove from heat and slice the chicken for serving.½ cup teriyaki sauce
- Cook the ramen noodles according to package instructions. During the last 2-3 minutes of cooking, add the pak choi to the boiling water to quickly cook it. Drain and divide the noodles and pak choi among your serving bowls.
- Ladle the hot broth over the noodles and pak choi. Arrange the sliced teriyaki chicken on top, along with half a soft boiled egg. Garnish with chopped spring onions, a drizzle of chili oil, and a sprinkle of sesame seeds.1 teaspoon chilli oil, 2 teaspoon Chili oil, 1 teaspoon Sesame seeds
