Japanese·non-vegetarian·medium

Chicken Teriyaki Ramen Bowl with Miso-Soy Broth

Name: Chicken Teriyaki Ramen Bowl with Miso-Soy Broth
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 500g chicken thighs, boneless skinless; 4 tbsp soy sauce; 3 tbsp mirin; 2 tbsp sake; 1 tbsp sugar; 1 tbsp fresh ginger, grated; 2 garlic cloves, minced; 1 tbsp sesame oil; 1 tbsp vegetable oil; 1.5 L chicken broth; 3 tbsp miso paste, white; 400g ramen noodles (fresh or dried); 4 eggs; 200g bok choy, halved; 4 green onions, sliced; 2 nori sheets, cut into strips

Imagine a steaming bowl that brings together the best of Japanese comfort food: tender chicken glazed in a sweet-savory teriyaki, chewy ramen noodles swimming in a rich miso-soy broth, and a soft-boiled egg with a jammy center that melts into the soup. You'll love how the deep umami of the broth contrasts with the caramelized chicken and the crunch of fresh vegetables. This isn't just a recipe; it's a cozy ritual that warms you from the inside out. Inspired by late-night ramen shops in Tokyo, this bowl is surprisingly simple to make at home, yet tastes like it came from a master chef. Each slurp is pure comfort.

60 min(prep 25 + cook 35)

4 servings

650 kcal

Ingredients

chicken thighs, boneless skinless500g
soy sauce4 tbsp
mirin3 tbsp
sake2 tbsp
sugar1 tbsp
fresh ginger, grated1 tbsp
garlic cloves, minced2
sesame oil1 tbsp
vegetable oil1 tbsp
chicken broth1.5 L
miso paste, white3 tbsp
ramen noodles (fresh or dried)400g
eggs4
bok choy, halved200g
green onions, sliced4
nori sheets, cut into strips2

Nutrition

650 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a bowl, whisk together soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Add chicken thighs and marinate for at least 15 minutes (or up to 2 hours in the fridge).
2
Meanwhile, soft-boil the eggs: bring water to a boil, gently add eggs, cook for 6-7 minutes, then transfer to ice water. Peel and set aside.
3
Heat vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and cook for 5-6 minutes per side until caramelized and cooked through. Pour in the reserved marinade and let it bubble and thicken into a glaze, turning chicken to coat. Slice chicken and set aside.
4
In a large pot, heat sesame oil and sauté the remaining garlic and ginger (extra, if you like) for 1 minute. Pour in chicken broth and bring to a simmer. In a small bowl, whisk miso paste with a ladle of hot broth until smooth, then stir it back into the pot.
5
Cook ramen noodles according to package instructions, then divide among 4 deep bowls. Blanch bok choy in the simmering broth for 2 minutes until bright green.
6
Ladle the hot miso broth over the noodles. Top with sliced teriyaki chicken, a soft-boiled egg halved, bok choy, green onions, and nori strips. Serve immediately, letting everyone mix it all together.
7
Enjoy your homemade ramen bowl with a side of pickled ginger or a sprinkle of shichimi togarashi if you like heat.

#ramen #teriyaki #miso #chicken #japanese

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