Chicken Teriyaki Ramen Recipe

I’m so excited to share this Chicken Teriyaki Ramen Recipe with you because it’s a total flavor bomb and surprisingly easy to make at home! When I first tried putting teriyaki chicken together with a rich, veggie-filled ramen broth, I couldn’t believe how perfect the combo was—it’s comforting, savory, and just the right amount of sweet. If you’re craving a bowl that hits every note and feels like a warm hug, you’re going to love this recipe. Trust me, this is a fan-freaking-tastic way to enjoy ramen night!

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Ingredients You’ll Need

The ingredients in this recipe work in beautiful synergy. Each one adds its own texture and flavor depth—from the tender chicken thighs soaking in teriyaki sauce to the fresh crunch of carrots and bite of mushrooms in the broth. When shopping, I recommend grabbing a good quality bottled teriyaki sauce and fresh ginger for that real zing!

• Chicken Thighs: Boneless and skinless work best here for easy slicing and juicy results.
• Teriyaki Sauce: I like Kikkoman; it’s a reliable brand with balanced sweetness and saltiness.
• Chicken Broth: Use a flavorful, low-sodium broth to control the salt level in your soup.
• Fresh Ginger: Adds a lovely spicy brightness—don’t skip it!
• Garlic Cloves: Minced garlic brings warmth and savory depth to your broth.
• Soy Sauce: Gives that essential umami base, go easy to avoid overpowering saltiness.
• Sweet Corn (canned): Adds a touch of natural sweetness and texture contrast.
• Toasted Sesame Seed Oil: A little goes a long way to create that nutty aroma.
• Carrots: Cut in matchsticks so they soften slightly but still have a bite.
• Baby Bella Mushrooms: Sliced fresh mushrooms add earthiness and bulk to the broth.
• Ramen Bricks: Classic instant ramen noodles work great and cook super fast.
• Large Eggs: Soft-boiled eggs are the ultimate ramen topping, creamy and rich inside.
• Green Onions: Chopped for garnish and a fresh onion bite.
• Sesame Seeds: Toasted or plain, they add texture and a finishing touch.

Variations

One of my favorite things about this Chicken Teriyaki Ramen Recipe is how easy it is to make it your own. Depending on what you have on hand or your dietary preferences, you can tweak the veggies, protein, or even the broth to suit your tastes!

• Protein Swap: I’ve tried substituting chicken thighs with tofu for a vegetarian twist, and it still packs a punch of flavor.
• Veggie Boost: If you want more greens, adding bok choy or spinach right before serving makes it fresh and vibrant.
• Spicy Kick: Adding a splash of chili oil or sriracha helped me level up the heat when my family craved something bold.
• Broth Base: Using miso paste instead of chicken broth gives a deeper umami flavor if you want to experiment.

How to Make Chicken Teriyaki Ramen Recipe

Step 1: Bake the Teriyaki Chicken to Perfection

Start by preheating your oven to 375°F. I usually line my 13×9 baking dish with parchment to make cleanup a breeze, then place the boneless, skinless chicken thighs in the dish and pour over the entire bottle of teriyaki sauce. Pop it in the oven for 30 minutes. The chicken becomes tender and soaked in that glorious sweet-savory sauce, and you’ll notice your kitchen starts smelling amazing.

Step 2: Build Your Flavorful Broth and Veggies

While the chicken is baking, grab a large pot and bring your chicken broth to medium heat. Add fresh grated ginger, minced garlic, soy sauce, drained sweet corn, toasted sesame oil, matchstick carrots, sliced baby bella mushrooms, and half your chopped green onions. Cover with a lid and let it simmer gently while you work on the other parts. This slow melding of flavors is what makes the broth so comforting and layered.

Step 3: Soft-Boil Your Eggs for That Perfect Ramen Touch

In a medium saucepan over medium-high heat, bring enough water to cover the eggs to a rolling boil. Carefully add the eggs and set a timer for exactly 7 minutes. Once time’s up, immediately transfer the eggs to an ice bath—this halts cooking and makes peeling so much easier. I like to prepare these ahead and keep them in the fridge if I’m making ramen for a crowd.

Step 4: Cook Your Ramen Noodles Just Right

Using another saucepan, boil water and cook your ramen noodles according to package directions—usually just a few minutes until tender but still springy (I like mine just short of mushy). Drain most of the water; you don’t want soggy noodles stealing the show.

Step 5: Slice and Rest the Chicken for Ultimate Juiciness

After removing the chicken from the oven, let it rest for 5 minutes to keep it juicy. Then transfer to a cutting board and slice each thigh into neat strips. Don’t toss out the extra teriyaki sauce from the baking dish—you’ll ladle this over the chicken when plating, and it’s packed with flavor.

Step 6: Build Your Perfect Bowl

Time to assemble! Start with a portion of ramen noodles, ladle over a generous amount of the veggie broth, add sliced teriyaki chicken to one side, then place a halved soft-boiled egg alongside. Spoon some of that reserved teriyaki sauce over the chicken, then sprinkle everything with the remaining chopped green onions and a few sesame seeds. This finishing touch makes the bowl look as incredible as it tastes.

How to Serve Chicken Teriyaki Ramen Recipe

Garnishes

I love finishing this ramen bowl with fresh green onions for a bright pop, and a sprinkle of sesame seeds that add a subtle crunch and nuttiness. Sometimes I’ll toss on a few chili flakes for extra heat or a drizzle of toasted sesame oil for richness—these little touches make a big difference in flavor and presentation.

Side Dishes

I often pair this with simple sides like steamed edamame sprinkled with sea salt or a crisp cucumber salad to add refreshing contrast. For a heartier meal, some lightly stir-fried bok choy or gyoza dumplings round out the experience perfectly.

Creative Ways to Present

For special occasions, I like to serve the ramen in deep ceramic bowls with chopsticks and a small wooden spoon for sipping the broth. Adding edible flowers or thinly sliced radishes on top adds color and a touch of elegance. If you’re hosting friends, letting everyone customize their toppings from a spread of chopped veggies, seaweed, and proteins makes it interactive and fun!

Make Ahead and Storage

Storing Leftovers

I usually store leftover broth and chicken separately in airtight containers in the fridge. Keeping noodles separate helps avoid them getting soggy. When you’re ready to eat, simply reheat broth and chicken gently, toss in freshly cooked noodles, and assemble the bowl—that way, you keep all the textures just right.

Freezing

In my experience, the broth and chicken freeze well if stored separately in freezer-safe containers. I don’t freeze the noodles since they tend to get mushy, but you can always cook fresh noodles when reheating. Just thaw the broth and chicken overnight in the fridge for best results.

Reheating

To reheat, warm the broth and chicken gently on the stove or in the microwave until hot, then add noodles that you’ve cooked fresh or briefly blanched. Reheat soft-boiled eggs at room temperature or slice fresh ones on top if you made extras. This keeps your ramen tasting fresh and delicious even as leftovers.

FAQs

Final Thoughts

This Chicken Teriyaki Ramen Recipe has become my go-to when I want something nourishing, flavorful, and just downright satisfying. There’s something so cozy about slurping noodles, savoring tender teriyaki chicken, and soaking up that veggie-rich broth that makes any day better. I hope you have as much fun making it as I do eating it—and once you try it, I’m pretty sure it’ll become a beloved part of your kitchen rotation too. Give it a shot, and let me know how it turns out!

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