Description
Chicken Teriyaki Ramen is a comforting and flavorful Japanese-inspired dish made with tender baked chicken thighs glazed in teriyaki sauce, savory broth loaded with fresh vegetables, perfectly cooked ramen noodles, and soft-boiled eggs. This recipe combines savory, sweet, and umami flavors with a satisfying mix of textures for a hearty homemade ramen bowl.
Ingredients
Scale
Chicken and Sauce
- 12 boneless skinless chicken thighs
- 1 20oz bottle teriyaki sauce (Kikkoman recommended)
Broth and Vegetables
- 3 quarts chicken broth
- 1 tbsp fresh ginger, grated or minced
- 6 garlic cloves, minced
- 2/3 cup soy sauce
- 2 (15oz) cans sweet corn
- 1 tbsp toasted sesame seed oil
- 2 carrots, cut in matchsticks
- 2 cups baby bella mushrooms, sliced
- 4 green onions, chopped (divided)
Noodles and Eggs
- 8 ramen noodle blocks
- 6 large eggs
For Garnish
- Sesame seeds
Instructions
- Preheat and Bake Chicken: Preheat your oven to 375°F. Place the chicken thighs in a 13×9 baking dish lined with parchment paper for easy cleanup. Pour the entire bottle of teriyaki sauce over the chicken, ensuring each piece is coated. Bake in the preheated oven for 30 minutes until cooked through and flavorful.
- Prepare Broth and Vegetables: While the chicken bakes, in a large pot over medium heat, combine chicken broth, fresh ginger, minced garlic, soy sauce, sweet corn, toasted sesame seed oil, carrot matchsticks, sliced mushrooms, and half of the chopped green onions. Cover the pot with a lid and let the broth simmer gently to meld the flavors until ready to serve.
- Cook Soft-Boiled Eggs: Bring a large saucepan with enough water to cover the eggs to a rolling boil over medium-high heat. Carefully add the eggs and cook for exactly 7 minutes for perfect soft-boiled yolks. When done, transfer the eggs immediately to an ice bath of ice cubes and cold water to stop the cooking. Let them cool until ready to plate.
- Cook Ramen Noodles: In the same or a separate large saucepan, bring water to boil over medium-high heat again. Add the ramen noodle blocks and cook according to package instructions or until desired tenderness. Drain most of the water once noodles are cooked.
- Slice Chicken and Prepare Eggs: Remove the chicken from the oven and let it rest for 5 minutes. Transfer the thighs to a cutting board and slice each piece into bite-sized portions. Peel each cooled egg and slice in half lengthwise.
- Assemble the Ramen Bowls: To build each bowl, start with a portion of the cooked ramen noodles. Ladle over a generous amount of the hot vegetable broth with veggies. Place sliced chicken to one side of the bowl and add one halved soft-boiled egg. Drizzle some of the reserved teriyaki sauce from the baking dish over the chicken. Garnish with remaining chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!
Notes
- Line the baking dish with parchment paper for easier cleanup from teriyaki sauce.
- Cooking eggs for exactly 7 minutes ensures soft yolks perfect for ramen.
- Reserve and drizzle the leftover teriyaki sauce from the baking dish to boost flavor on the chicken.
- You can adjust vegetable quantities based on preference or availability.
- This recipe serves 6 and can be doubled if needed.
Nutrition
- Serving Size: 1 bowl (approx. 1/6th recipe)
- Calories: 520 kcal
- Sugar: 12 g
- Sodium: 1450 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 185 mg
