Description
Dreamy Garlic Chicken Ramen is a comforting and flavorful homemade ramen recipe featuring tender chicken thighs simmered in a savory garlic and miso broth. This Japanese-inspired dish combines aromatic ginger and garlic with fresh mushrooms, baby spinach, and soft boiled eggs, serving as the perfect quick dinner or cozy meal. Enjoy the rich broth poured over perfectly cooked ramen noodles, garnished with green onions and a hint of chili flakes for a satisfying slurp every time.
Ingredients
Scale
Broth and Chicken
- 4 cups chicken broth
- 2 boneless skinless chicken thighs
- 4 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1 teaspoon sesame oil
- Salt and pepper to taste
Noodles and Vegetables
- 2 packs ramen noodles (discard seasoning packets)
- 1 cup sliced mushrooms
- 1 cup baby spinach
Garnishes
- 1 green onion, sliced
- 1 soft boiled egg (optional)
- 1 teaspoon chili flakes (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes. This step infuses the oil and sets the flavorful foundation for the broth.
- Sear Chicken: Add the chicken thighs to the pot and sear them until golden brown on both sides, locking in their juices and enhancing the flavor.
- Simmer Broth: Pour in the chicken broth, soy sauce, and miso paste, stirring well until the miso dissolves completely. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook for 15 minutes until the chicken is tender and fully cooked.
- Shred Chicken: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the simmering broth to soak up the flavors.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for an additional 5 minutes, allowing them to soften and impart earthiness to the broth.
- Prepare Noodles: While the broth simmers, cook the ramen noodles separately according to the package instructions. Drain and divide the noodles evenly into serving bowls.
- Add Spinach: Stir the baby spinach into the hot broth just before serving to let it wilt slightly without overcooking.
- Assemble and Garnish: Pour the hot broth with chicken, mushrooms, and spinach over the noodles in each bowl. Garnish with sliced green onions, soft boiled egg halves if using, and sprinkle with chili flakes for a hint of heat.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve immediately to enjoy the comforting, garlicky goodness in every slurp!
Notes
- For a richer broth, add a splash of heavy cream or coconut milk.
- Chicken breast can be substituted for thighs if preferred.
- Additional toppings like corn, nori sheets, or bamboo shoots can enhance texture and flavor.
- Adjust garlic quantity to suit your preference for milder or stronger garlic flavor.
- Leftovers can be refrigerated for up to two days; reheat gently to preserve texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-inspired
