Sesame Orange Chicken Ramen Noodle Soup Recipe
Sesame Orange Chicken Ramen is a cozy, flavorful bowl packed with juicy chicken, savory broth, and fresh, vibrant toppings. This sesame orange chicken ramen combines the zesty sweetness of fresh orange with rich, nutty sesame flavors, all layered with a creamy miso broth and tender ramen noodles.
Equipment
- Large pot - for the broth
- Large skillet
- Sieve or strainer
- Medium pot for soft boiling eggs
Ingredients
Chicken
- 500 g chicken thighs
- 1 tablespoon honey
- 1 tablespoon light soy sauce
- ½ orange juiced
- 1 teaspoon sesame oil
- 1 teaspoon cooking oil
Broth
- 1 tablespoon tahini sesame paste
- ½ orange juiced
- 1 teaspoon sesame oil
- 2 teaspoon miso paste
- 2 cloves Garlic
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon minced ginger
- 6 cups chicken broth 1.4L I like to use high quality for flavour
- ½ cup coconut milk 120ml
Toppings
- 400 g ramen noodles
- 3 spring onions
- 2 teaspoon chilli oil
- 4 eggs
- 1 teaspoon sesame seeds
- 200 g tenderstem broccoli or pak choi
Instructions
- Begin by marinating the chicken thighs. Combine honey, light and dark soy sauces, orange juice, and sesame oil in a bowl. Add the chicken thighs, coating them evenly. Set aside to let the flavors infuse while you prepare the rest of the dish.500 g chicken thighs, 1 tablespoon honey, 1 tablespoon light soy sauce, ½ orange, 1 teaspoon sesame oil
- While the chicken marinates, prepare your toppings. Slice the spring onions, trim and rinse the tenderstem broccoli or pak choi, and prepare the ramen eggs. For soft-boiled eggs, boil them for 6 minutes and 30 seconds, then immediately transfer them to an ice bath to stop further cooking.3 spring onions, 200 g tenderstem broccoli or pak choi, 4 eggs
- In a large pot over medium-high heat, add tahini, miso paste, garlic, ginger, light and dark soy sauces. Whisk everything together until a thick paste forms, releasing its aroma.1 tablespoon tahini, ½ orange, 1 teaspoon sesame oil, 2 teaspoon miso paste, 2 cloves Garlic, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon minced ginger
- Gradually pour in the chicken broth while continuing to whisk to dissolve the paste. Add the coconut milk and orange juice, bring the mixture to a boil, then reduce to a simmer. Let the broth simmer gently as you cook the chicken.6 cups chicken broth 1.4L, ½ cup coconut milk 120ml
- Heat a large skillet over medium-high heat with a little cooking oil. Sear the marinated chicken thighs for 4-5 minutes on each side until they develop a charred, caramelized crust. Once cooked through, slice them thinly for serving.1 teaspoon cooking oil
- Cook the ramen noodles according to package directions. To steam the tenderstem broccoli or pak choi, place a steamer basket or sieve over the simmering ramen broth pot, add the greens, cover with a lid, and steam for 5 minutes until tender.400 g ramen noodles
- In each bowl, place a bed of cooked noodles and ladle the hot broth over them, I like to strain the broth first or sieve it over the bowls to avoid getting pieces of garlic and ginger in my broth. Arrange sliced chicken on top, along with a soft-boiled egg, steamed greens, and a garnish of spring onions, a drizzle of chili oil, and a sprinkle of sesame seeds.2 teaspoon chilli oil, 1 teaspoon sesame seeds
Notes
Marinating the chicken in honey and soy sauce helps it caramelize nicely. To prevent burning, cook on medium-high heat and avoid moving the chicken until a good sear forms on each side.
Nutrition
Calories: 688kcalCarbohydrates: 42.5gProtein: 45gFat: 37.5g
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