Description

This Chicken Teriyaki Ramen recipe combines tender, oven-baked teriyaki chicken with a flavorful broth packed with fresh vegetables, ramen noodles, and perfectly cooked soft-boiled eggs. The rich blend of soy sauce, ginger, garlic, and sweet corn creates a comforting and hearty bowl of ramen that’s easy to prepare and perfect for a satisfying meal.

Ingredients

Scale

Chicken and Sauce

12 boneless skinless chicken thighs
1 (20 oz) bottle teriyaki sauce (recommend Kikkoman)

Broth and Vegetables

3 quarts chicken broth
1 tbsp fresh ginger, grated or finely chopped
6 garlic cloves, minced
⅔ cup soy sauce
2 (15 oz) cans sweet corn
1 tbsp toasted sesame seed oil
2 carrots, julienned (cut in matchsticks)
2 cups baby bella mushrooms, sliced
4 green onions, chopped (divided use)

Noodles and Eggs

8 ramen noodle bricks
6 large eggs
Sesame seeds for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken thighs.
Bake Chicken: Place chicken thighs in a 13×9 baking dish lined with parchment paper for easier cleanup. Pour the entire bottle of teriyaki sauce over the chicken, ensuring they are well coated. Bake uncovered for 30 minutes until the chicken is cooked through and tender.
Prepare Broth: 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, julienned carrots, sliced mushrooms, and half of the chopped green onions. Cover with a lid and simmer gently until ready to serve, allowing the flavors to meld.
Soft-Boil Eggs: In a large saucepan, bring enough water to cover the eggs to a rolling boil over medium-high heat. Carefully add the eggs and boil for exactly 7 minutes. Immediately transfer eggs to an ice bath with ice cubes and cold water to stop cooking. Let cool until ready to plate.
Cook Ramen Noodles: In the same or another saucepan, bring water to a boil over medium-high heat. Add ramen noodle bricks and cook according to package instructions or until desired tenderness. Drain most of the water, leaving just a splash to keep noodles moist.
Slice Eggs and Chicken: Peel each cooled egg and slice in half lengthwise. Let the baked chicken rest for 5 minutes, then transfer to a cutting board and slice each piece into bite-sized portions, reserving the teriyaki sauce in the baking dish.
Assemble Bowls: Start by placing a portion of ramen noodles into each bowl. Ladle a generous amount of the vegetable broth with corn, carrots, mushrooms, and green onions over the noodles. Arrange sliced chicken on one side of the bowl and add two halves of soft-boiled egg. Drizzle some reserved teriyaki sauce over the chicken, then sprinkle the remaining chopped green onions and sesame seeds on top for garnish. Serve immediately.

Notes

Line the baking dish with parchment paper for easier cleanup when baking chicken.
Adjust the cooking time of eggs if you prefer a softer or firmer yolk.
Feel free to add additional vegetables like spinach or bok choy for variation.
Use low-sodium soy sauce to reduce salt content if desired.
Leftover broth can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl (approx. 1/6th of recipe)
Calories: 490 kcal
Sugar: 12 g
Sodium: 980 mg
Fat: 18 g
Saturated Fat: 4.5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: Fifty five g
Fiber: 5 g
Protein: 38 g
Cholesterol: 185 mg