Japanese·non-vegetarian·medium

Miso-Glazed Teriyaki Chicken Ramen Bowl

Name: Miso-Glazed Teriyaki Chicken Ramen Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600g chicken thighs (boneless, skin-on); 400g ramen noodles (fresh or dried); 1.5L chicken stock; 3 tbsp white miso paste; 3 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake; 1 tbsp honey; 1 tbsp fresh ginger (grated); 3 garlic cloves (minced); 2 tsp sesame oil; 4 soft-boiled eggs; 4 scallions (sliced); 4 sheets nori sheets (toasted)

Imagine a steaming bowl of rich, savory broth, its surface shimmering with a touch of sesame oil. Woven into the depths are springy ramen noodles, each strand ready to be twirled around your chopsticks. But the real star is the chicken — lacquered in a sweet and salty miso-teriyaki glaze that caramelizes to a perfect, sticky finish. This isn't just a soup; it's a journey through Japan's most comforting flavors, from the earthy depth of the broth to the bright pop of scallions. You'll feel the warmth spread through you with every single slurp. It's a bowl that asks nothing of you but to be enjoyed, fully and completely.

50 min(prep 20 + cook 30)

4 servings

580 kcal

Ingredients

chicken thighs (boneless, skin-on)600g
ramen noodles (fresh or dried)400g
chicken stock1.5L
white miso paste3 tbsp
soy sauce3 tbsp
mirin2 tbsp
sake2 tbsp
honey1 tbsp
fresh ginger (grated)1 tbsp
garlic cloves (minced)3
sesame oil2 tsp
soft-boiled eggs4
scallions (sliced)4
nori sheets (toasted)4 sheets

Nutrition

580 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Whisk together miso paste, soy sauce, mirin, sake, honey, ginger, and garlic in a bowl. Set aside 6 tablespoons of this mixture for the broth. Use the rest to marinate chicken thighs for at least 15 minutes.
2
Heat a skillet over medium-high heat. Sear chicken skin-side down until golden and crisp, about 6 minutes. Flip and cook 4 more minutes, basting with remaining marinade. Slice thickly when cool enough to handle.
3
In a large pot, bring chicken stock to a simmer. Whisk in the reserved miso-soy mixture and sesame oil. Taste and adjust with a splash more soy sauce if needed. Keep warm.
4
Cook ramen noodles according to package directions — usually about 3-4 minutes in boiling water. Drain well and divide into four deep bowls.
5
Ladle the hot miso-tare broth over the noodles. Arrange sliced teriyaki chicken, halved soft-boiled eggs, sliced scallions, and torn nori sheets on top. Serve immediately, inviting everyone to customize with chili oil or black pepper.

#ramen #teriyaki #miso #japanese

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