Description
A comforting and flavorful bowl of ramen featuring tender chicken glazed with ginger sauce, served with noodles, broth, and fresh vegetables.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cups chicken broth
- 2 packs ramen noodles (discard seasoning packet)
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 2 boiled eggs, halved
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional, for garnish)
- 1 tbsp vegetable oil
Instructions
- In a bowl, mix soy sauce, honey, grated ginger, garlic, rice vinegar, and sesame oil to create the glaze.
- Marinate chicken breasts in half of the glaze for at least 20 minutes.
- Heat vegetable oil in a skillet over medium heat, cook chicken until browned and glazed, about 6–8 minutes per side. Slice and set aside.
- In a pot, bring chicken broth to a boil. Add mushrooms and simmer for 5 minutes.
- Add ramen noodles to the broth and cook according to package instructions.
- Stir in spinach just before serving to wilt.
- Divide noodles and broth into bowls, top with sliced chicken, boiled eggs, and green onions.
- Drizzle with remaining glaze and sprinkle with sesame seeds if desired.
Notes
- For extra spice, add chili flakes or sriracha to the glaze.
- Substitute chicken with tofu for a vegetarian option.
- Use low-sodium soy sauce to reduce sodium content.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian