Description
Indulge in a soul-satisfying bowl of homemade ramen that brings restaurant-quality comfort to your kitchen. Featuring a rich, golden broth infused with aromatic ginger and garlic, this savory soup balances umami-rich miso with tender chicken thighs. Perfect for a busy weeknight, this wholesome meal is highly customizable with fresh toppings like spinach, corn, and jammy eggs, offering a cozy and delicious experience that beats any instant alternative.
Ingredients
4 chicken thighs (skin-on, bone-in)
6 cloves garlic, minced finely
2 inches ginger, sliced into thin coins
1/4 cup soy sauce
2 tbsp miso paste
6 cups chicken stock
1 tbsp sesame oil
2 tbsp mirin
2 scallions, chopped
4 servings ramen noodles
1 cup fresh spinach
1/2 cup sweet corn
4 soft-boiled eggs
Instructions
Heat sesame oil in a large pot over medium-high heat and sear chicken thighs until golden brown.
Add ginger coins and minced garlic to the pot, sautéing until fragrant.
Pour in the chicken stock, soy sauce, and mirin, then bring to a gentle simmer.
Whisk in the miso paste until fully dissolved and simmer for 30 minutes to develop the broth.
Remove chicken, shred the meat, and set aside.
Cook the ramen noodles according to package directions.
Assemble bowls by placing cooked noodles, shredded chicken, blanched spinach, corn, and half a soft-boiled egg into each.
Ladle the hot, flavorful broth over the ingredients and garnish with fresh scallions.
Notes
For the best flavor, use high-quality chicken bone-in thighs as they provide a deeper, silkier broth base. Store leftover broth separately from noodles to prevent the noodles from becoming soggy. If you prefer a lighter broth, remove the chicken skin before simmering.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 1150mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 165mg