Description
Silky Garlic Chicken Ramen is a comforting Japanese-inspired soup featuring tender shredded chicken, a flavorful garlic and miso-infused broth, fresh vegetables, and perfectly cooked ramen noodles. This hearty meal combines rich umami flavors with a delicate balance of savory ingredients, topped with soft-boiled eggs and toasted sesame seeds for the ultimate satisfying bowl of ramen.
Ingredients
Scale
Chicken and Broth
- 2 boneless, skinless chicken breasts
- 6 cloves garlic, minced
- 1 tablespoon grated ginger
- 6 cups chicken broth
- 1/4 cup soy sauce
- 2 tablespoons miso paste
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt, to taste
- Black pepper, to taste
- Water, as needed
Noodles and Toppings
- 4 servings ramen noodles
- 3 green onions, sliced
- 4 soft-boiled eggs, halved
- 1 cup sliced mushrooms (shiitake or cremini)
- 2 cups baby spinach
- 1 tablespoon toasted sesame seeds
- 1 teaspoon chili flakes (optional)
Instructions
- Prepare the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger. Cook them for about 2 minutes until fragrant and slightly golden, which releases their flavors into the oil.
- Sear the chicken: Place the whole chicken breasts into the pot and sear each side for about 3 minutes until lightly browned but not cooked through. This helps lock in juices and enhances flavor.
- Add broth and seasonings: Pour in the chicken broth, soy sauce, and miso paste. Stir thoroughly to dissolve the miso paste completely into the broth.
- Simmer the chicken: Bring the mixture to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for 15 to 20 minutes until the chicken is fully cooked and tender.
- Cook the noodles: While the broth simmers, prepare the ramen noodles according to package instructions. Drain and set aside to prevent overcooking.
- Shred the chicken: Remove the chicken breasts from the broth and shred them using two forks. Return the shredded chicken to the pot.
- Add vegetables: Stir in the sliced mushrooms and baby spinach into the broth. Cook for about 2 minutes until the spinach wilts, preserving its vibrant color and nutrients.
- Season and finish broth: Mix in the sesame oil. Adjust the seasoning with salt and black pepper to your taste.
- Assemble the ramen bowls: Divide the cooked noodles evenly among serving bowls. Ladle the silky garlic chicken broth generously over the noodles.
- Garnish and serve: Top each bowl with halved soft-boiled eggs, sliced green onions, toasted sesame seeds, and a sprinkle of chili flakes, if desired. Serve immediately to enjoy warm and comforting ramen.
Notes
- For added complexity, add a splash of rice vinegar or a teaspoon of honey to the broth before simmering.
- Chicken thighs can be substituted for breasts to achieve a juicier texture.
- Soft-boiled eggs can be replaced with marinated ramen eggs (ajitsuke tamago) for authenticity.
- Incorporate additional vegetables like corn or bamboo shoots to vary texture and flavor.
- This broth freezes well if stored without noodles, allowing quick meal prep in the future.
