Ginger Glazed Chicken Ramen

If you’re craving something cozy, flavorful, and just a little bit fancy (without any of the fuss), Ginger Glazed Chicken Ramen is here to save dinner tonight. This dish is the perfect mix of sweet, savory, and just enough spice to keep things interesting. Whether you’re cooking for the family or just treating yourself after a long day, this bowl of goodness delivers on flavor and comfort—without requiring a culinary degree.

Why You’ll Love This Ginger Glazed Chicken Ramen

• Big on Flavor, Low on Effort: Sweet, savory, and a little spicy, this ramen packs serious taste without complicated steps.
• Perfect for Busy Nights: Ready in under an hour, it’s ideal for when you want homemade comfort food without spending the whole evening in the kitchen.
• Restaurant-Worthy Results: Tender, sticky glazed chicken over slurp-worthy noodles will make everyone think you ordered takeout.
• Family-Friendly and Customizable: Add more spice, skip the mushrooms, or pile on extra veggies—make it just the way you like.
• Cozy and Comforting: The warm, fragrant broth is exactly what you need on a chilly evening or a stressful day.

Ingredients You’ll Need

Ramen Broth

• 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

Ginger Glazed Chicken

• 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

Ramen

• 8 oz fresh shiitake mushrooms, halved or sliced
• 5 oz baby spinach
• 1 Tbsp sesame oil
• 12 oz ramen noodles
• 3 green onions, sliced

How to Make Ginger Glazed Chicken Ramen

1. Make the Broth

Add all the broth ingredients to a large Dutch oven or stockpot. Bring to a boil, then reduce heat to medium-low and let it simmer for 15–20 minutes. Your kitchen will smell amazing—don’t be surprised if curious family members wander in.

2. Cook the Chicken

While the broth simmers, season the chicken thighs with black pepper. Heat vegetable oil in a skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden brown.

In a small bowl, whisk together the light soy sauce, dark soy sauce, brown sugar, minced ginger, and garlic. Pour this over the chicken and let it cook down until thick and syrupy—about 5 minutes. Flip the chicken occasionally so it gets that perfect sticky glaze.

Remove the chicken from the skillet and let it rest a few minutes before slicing thinly.

3. Strain and Finish the Broth

Once the broth has simmered, strain out the solids and return the clear broth to the pot. Add mushrooms and cook for 2–3 minutes, then stir in the spinach and sesame oil for another 3 minutes.

4. Cook the Noodles

In a separate pot, cook ramen noodles for 1 minute less than the package says. Drain them and divide among 4 bowls.

5. Assemble Your Bowls

Pour the hot broth with mushrooms and spinach over the noodles. Add the sliced chicken on top, garnish with green onions, and enjoy your masterpiece.

Helpful Tips & Tricks

• Want a thicker glaze? Let the sauce bubble just a bit longer, but keep an eye on it—it can go from glossy to burnt fast.
• Feeding picky eaters? Swap shiitake mushrooms for baby bella or skip them altogether. (But really, the mushrooms add amazing flavor!)
• Make it spicier. Add extra red pepper flakes or a swirl of sriracha for an extra kick.

My little Back Story

I actually made this dish for the first time on a rainy Sunday when my kids begged for “something soupy but not boring.” Well, mission accomplished—this ramen quickly became a family favorite. It’s now our go-to for movie nights and cozy dinners.

FAQs About Ginger Glazed Chicken Ramen

Time to Grab a Bowl!

There you have it—Ginger Glazed Chicken Ramen that’s cozy, flavorful, and just a little indulgent. It’s the kind of dinner that makes you slow down and savor every bite, perfect for when life feels a little too hectic. Trust me, once you try it, this ramen will become a staple in your kitchen rotation.

Gather the family, set out some fun toppings like soft-boiled eggs, sliced jalapeños, or crunchy sesame seeds, and let everyone build their perfect bowl. It’s a hands-on meal that feels special without being complicated, and every spoonful will remind you why homemade comfort food is unbeatable.

More Tasty Recipes to Try Next

Looking for more comforting dishes to add to your dinner rotation? These recipes pair beautifully with the flavors of this ramen and are just as easy to love. Each one brings its own special twist, so you’ll never get bored of chicken dinners again:

• Try the rich and creamy flavors of Homemade Butter Chicken, a classic crowd-pleaser that tastes like it came straight from your favorite restaurant.
• For a quick weeknight dinner with bold flavor, this flavorful Mongolian Chicken is always a hit and pairs perfectly with steamed rice or noodles.
• Add variety to your meal plan with these easy One-Pan Chicken with Buttered Noodles, a family-friendly dish that saves you time on cleanup.
• If you love sweet and tangy glazes, don’t miss the delicious Balsamic Fig Glazed Chicken ; it’s elegant enough for guests but simple enough for weeknights.

Ginger Glazed Chicken Ramen

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• Author: Aneta
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A cozy and flavorful bowl of Ginger Glazed Chicken Ramen made with tender glazed chicken, rich broth, noodles, mushrooms, and fresh greens. Perfect for an easy, comforting weeknight dinner.

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Ingredients

Scale 1x2x3x

Ramen Broth

• 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

Ginger Glazed Chicken

• 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

Ramen

• 8 oz fresh shiitake mushrooms, halved or sliced

• 5 oz baby spinach

• 1 Tbsp sesame oil

• 12 oz ramen noodles

• 3 green onions, sliced

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Instructions

1. Add all broth ingredients to a large Dutch oven or stockpot. Bring to a boil, reduce heat to medium-low, and simmer for 15–20 minutes.

2. While the broth simmers, season chicken with black pepper. Heat vegetable oil in a skillet over medium-high heat and cook chicken 4–5 minutes per side until golden brown.

3. In a small bowl, whisk light soy sauce, dark soy sauce, brown sugar, ginger, and garlic. Pour over chicken and cook until thick and syrupy, turning chicken to glaze both sides (about 5 minutes).

4. Remove chicken and let rest, then slice thinly.

5. Strain solids from the broth and return broth to the pot. Add mushrooms, cook 2–3 minutes, then stir in spinach and sesame oil and cook another 3 minutes.

6. In a separate pot, cook ramen noodles 1 minute less than package directions. Drain and divide among 4 bowls.

7. Pour hot broth over noodles, top with sliced chicken and green onions, and serve.

Notes

For extra spice, add more red pepper flakes or a drizzle of sriracha.
Chicken breasts can be substituted but cook faster, so adjust timing.
Store leftover broth, noodles, and chicken separately for best texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 bowl
• 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: 52 g
• Fiber: 4 g
• Protein: 36 g
• Cholesterol: 105 mg