Japanese·non-vegetarian·medium

Chicken Teriyaki Ramen Bowl

Name: Chicken Teriyaki Ramen Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500g boneless skin-on chicken thighs; 80ml soy sauce; 80ml mirin; 2 tbsp sake; 2 tbsp sugar; 1 tbsp fresh ginger, grated; 3 garlic cloves, minced; 1.5 L dashi stock; 3 tbsp white miso paste; 3 tbsp soy sauce (for broth); 400g ramen noodles (fresh or dried); 4 soft-boiled eggs; 4 green onions, sliced; 4 nori sheets, torn; 2 tbsp sesame seeds; 2 tbsp vegetable oil

There are days when only a bowl of steaming noodles will do, and this Chicken Teriyaki Ramen Bowl is here to wrap you in a warm, savory hug. Picture tender, juicy chicken thighs glazed in a glossy, sweet-and-savory teriyaki sauce, resting atop a bed of springy ramen noodles swimming in a deeply flavored soy-miso broth. Every spoonful brings you layers of umami — from the rich dashi stock to the subtle earthiness of miso, all brightened by a shower of fresh green onions and a soft-boiled ajitsuke tamago. It’s a weeknight wonder that tastes like you spent hours at the stove, yet comes together in under an hour. Trust me, you’ll want to slurp every last drop.

50 min(prep 20 + cook 30)

4 servings

580 kcal

Ingredients

boneless skin-on chicken thighs500g
soy sauce80ml
mirin80ml
sake2 tbsp
sugar2 tbsp
fresh ginger, grated1 tbsp
garlic cloves, minced3
dashi stock1.5 L
white miso paste3 tbsp
soy sauce (for broth)3 tbsp
ramen noodles (fresh or dried)400g
soft-boiled eggs4
green onions, sliced4
nori sheets, torn4
sesame seeds2 tbsp
vegetable oil2 tbsp

Nutrition

580 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
1. In a bowl, whisk together 80ml soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Add the chicken thighs, turning to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 2 hours for deeper flavor).
2
2. While the chicken marinates, bring a small pot of water to a boil. Gently lower in the eggs and boil for exactly 6 minutes 30 seconds. Transfer to an ice bath, peel carefully, and set aside. In a small bowl, combine 3 tbsp soy sauce with 3 tbsp mirin; add the peeled eggs and let them sit in the fridge until needed.
3
3. Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and place skin-side down. Cook for 5-6 minutes until golden and crisp. Flip, pour in the reserved marinade, and let it simmer for 3-4 minutes until the sauce thickens and coats the chicken. Slice the chicken into strips.
4
4. In a large pot, bring dashi stock to a gentle simmer. In a small bowl, whisk miso paste with a ladleful of hot stock until smooth, then stir back into the pot. Add 3 tbsp soy sauce. Keep the broth warm but do not boil after adding miso.
5
5. Cook the ramen noodles according to package directions, then divide equally among four deep bowls. Ladle the hot miso broth over the noodles. Top each bowl with sliced teriyaki chicken, a halved soy-marinated egg, sliced green onions, torn nori, and a sprinkle of sesame seeds. Serve immediately, encouraging everyone to mix and slurp.

#ramen #teriyaki #chicken #miso

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