Dinner

Ginger Glazed Chicken Ramen Recipe

ByHarry Bern December 20, 2025December 20, 2025

Introduction

This Ginger Glazed Chicken Ramen is a comforting bowl packed with rich, savory broth and tender, flavorful chicken. With fresh ginger and garlic enhancing every bite, it’s a deliciously warming meal perfect for any day of the week.

A white bowl filled with a soup of light brown broth, with thick wavy noodles placed in the center. On top, there are several slices of grilled chicken with a shiny, golden-brown color and grill marks, arranged in a fan shape. Around the chicken and noodles, bright green spinach leaves add a fresh look, along with several dark brown mushrooms showing gills. Small chopped green onions are sprinkled over the dish. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups chicken broth (reduced sodium)
1/4 cup light soy sauce
1/4 cup mirin
2 inch piece fresh ginger, peeled and roughly chopped
3-5 cloves garlic, roughly chopped
4 green onions, cut into 2 inch pieces
1 stalk lemongrass, trimmed and cut into 2 inch pieces (optional)
1/2 – 1 tsp red pepper flakes
4 boneless, skinless chicken thighs
1/2 tsp black pepper
2 Tbsp vegetable oil
3 Tbsp light soy sauce
1 Tbsp dark soy sauce
3 Tbsp light brown sugar
2 tsp minced ginger
1 tsp minced garlic
8 oz fresh shiitake mushrooms, halved or sliced
5 oz baby spinach
1 Tbsp sesame oil
12 oz ramen noodles
3 green onions, sliced

Instructions

Step 1: Add the chicken broth, light soy sauce, mirin, roughly chopped ginger, garlic, green onions, lemongrass (if using), and red pepper flakes to a large Dutch oven or stockpot. Bring to a boil, then reduce the heat to medium or medium-low and simmer for 15-20 minutes.
Step 2: While the broth simmers, season the chicken thighs with black pepper. Heat the vegetable oil in a skillet over medium-high heat, then cook the chicken thighs for 4-5 minutes per side until golden brown.
Step 3: In a small bowl, whisk together the light soy sauce, dark soy sauce, brown sugar, minced ginger, and minced garlic. Pour this glaze over the chicken thighs in the skillet and cook until the sauce becomes thick and syrupy, turning the chicken occasionally to coat on both sides, about 5 minutes.
Step 4: Remove the glazed chicken thighs from the skillet and let them rest on a cutting board for a few minutes. Then slice them thinly.
Step 5: Once the broth is done simmering, place a large mixing bowl in the sink and set a colander inside it. Pour the broth through the colander to strain out solids. Pour the strained broth back into the pot.
Step 6: Add the shiitake mushrooms to the broth and cook over medium heat for 2-3 minutes. Add the baby spinach and sesame oil, then cook another 3 minutes until the spinach is wilted.
Step 7: Bring a separate pot of water to a boil. Cook the ramen noodles for 1 minute less than the package instructions specify, then drain. Divide the noodles among four bowls.
Step 8: Ladle the hot broth with mushrooms and spinach over the noodles. Top each bowl with sliced chicken and sliced green onions. Add any additional toppings you prefer, then serve immediately.

Tips & Variations

For extra depth, add a soft-boiled egg or bamboo shoots as toppings.
Swap shiitake mushrooms for cremini or button mushrooms if preferred.
Adjust red pepper flakes to control spice level.
If you don’t have mirin, a splash of rice vinegar with a pinch of sugar can be a substitute.

Storage

Store any leftover broth and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat broth on the stove and chicken in a skillet or microwave until warmed through. Cook fresh noodles when ready to serve to prevent sogginess.

How to Serve

A white bowl with blue patterns holds a clear broth soup with curly light yellow noodles at the center. On top are several slices of grilled golden brown chicken with grill marks, leafy dark green spinach scattered evenly, and chunks of dark brown mushrooms with beige insides around the edges. The bowl is held by a woman’s hands with light skin and pale pink nails. The bowl rests on a dark purple cloth, with light brown wooden chopsticks placed above. A white marbled surface is the background, with a couple of green onion stalks lying nearby and an empty light brown bowl visible at the top right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs stay juicier and more flavorful when pan-seared and glazed.

Is it possible to make this recipe vegetarian?

You can substitute the chicken broth with vegetable broth and replace chicken with tofu or extra mushrooms for a vegetarian version.

Harry Bern