Description

This Chicken Teriyaki Ramen recipe combines tender, juicy chicken thighs baked in savory teriyaki sauce with a rich and flavorful broth filled with fresh vegetables, mushrooms, and corn. Served over perfectly cooked ramen noodles and topped with soft-boiled eggs, green onions, and sesame seeds, it’s a comforting and satisfying bowl full of umami goodness.

Ingredients

Scale

Chicken & Teriyaki

12 boneless skinless chicken thighs
1 (20 oz) bottle teriyaki sauce (Kikkoman recommended)

Broth & Vegetables

3 quarts chicken broth
1 tbsp fresh ginger, grated
6 garlic cloves, minced
⅔ cup soy sauce
2 (15 oz) cans sweet corn, drained
1 tbsp toasted sesame seed oil
2 carrots, cut in matchsticks
2 cups baby bella mushrooms, sliced
4 green onions, chopped (divided use)

Ramen & Toppings

8 ramen noodle bricks
6 large eggs
Sesame seeds, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat and bake chicken: Preheat your oven to 375ºF. Arrange the chicken thighs in a 13×9 baking dish lined with parchment paper. Pour the entire bottle of teriyaki sauce over the chicken. Bake uncovered for 30 minutes until the chicken is cooked through and glazed.
Prepare the broth: While the chicken bakes, in a large pot over medium heat, combine the chicken broth, grated ginger, minced garlic, soy sauce, sweet corn, sesame seed oil, carrot matchsticks, sliced mushrooms, and half of the chopped green onions. Cover and simmer gently until ready to serve, allowing the flavors to meld.
Soft boil the eggs: Bring a large saucepan of water to a rolling boil. Carefully add the eggs and boil for exactly 7 minutes. Remove and transfer the eggs to an ice bath (cold water with ice cubes) to cool completely. This will yield soft-boiled eggs with slightly runny yolks.
Cook the ramen noodles: In the same or another large saucepan, bring enough water to a boil to cover the noodles. Add ramen bricks and cook according to package instructions or until desired texture is achieved. Drain most of the water and set noodles aside.
Prepare eggs and chicken for serving: Peel the cooled eggs and slice each in half lengthwise. Remove the baked chicken from the oven and let it rest for 5 minutes. Then transfer to a cutting board and slice each piece into strips, reserving the teriyaki sauce left in the dish.
Assemble the ramen bowls: Divide the cooked ramen noodles among six bowls. Ladle the hot broth and vegetable mixture over the noodles. Arrange sliced teriyaki chicken on one side of each bowl and place two egg halves alongside. Spoon some of the reserved teriyaki sauce over the chicken. Garnish with the remaining chopped green onions and a sprinkle of sesame seeds.

Notes

For easier cleanup, line the baking dish with parchment paper before baking chicken.
Adjust soy sauce quantity in broth to taste for saltiness.
Soft boiling eggs for 7 minutes ensures a creamy yolk; boil longer for firmer eggs.
Add extra vegetables like spinach or bok choy for more greens if desired.
Leftover teriyaki sauce can be used as a dipping sauce or drizzled over the finished bowl.

Nutrition

Serving Size: 1 bowl (approx. 1/6th of recipe)
Calories: 550 kcal
Sugar: 12 g
Sodium: 1250 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 185 mg