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Teriyaki chicken ramen

Teriyaki Chicken Ramen Noodle soup

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 topped with pak choi, spring onions, and soft-boiled eggs
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 734 kcal

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

Notes

While the ramen simmers, some of the broth may evaporate depending on the heat and stove, if this happens and there is not enough ramen broth for four people mix in another cup of chicken broth

Nutrition

Calories: 734kcalCarbohydrates: 84.3gProtein: 58.3gFat: 18.1g
Keyword chicken ramen, chicken thighs, dinner ideas, easy ramen, quick ramen, ramen, ramen broth, sticky chicken, teriyaki chicken, weeknight dinner
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