Description

This Irresistible Teriyaki Chicken Ramen Bowl combines tender chicken thighs simmered in a flavorful teriyaki broth with fresh veggies, soft-boiled eggs, and hearty ramen noodles. The dish features a perfect balance of savory and slightly sweet teriyaki flavors enhanced by garlic, ginger, and toasted sesame oil, creating a comforting and satisfying meal perfect for any day of the week.

Ingredients

Scale

Protein

1 pound Boneless Skinless Chicken Thighs (can substitute with chicken breasts)
4 large Large Eggs (for soft-boiling)

Broth & Sauces

1/2 cup Teriyaki Sauce (homemade or store-bought)
4 cups Chicken Broth (vegetable broth for vegetarian option)
2 tablespoons Soy Sauce (use tamari for gluten-free)

Vegetables & Aromatics

1 tablespoon Fresh Ginger (minced; can substitute with ground ginger)
3 cloves Garlic (minced)
1 can Canned Sweet Corn (fresh or frozen works too)
2 medium Carrots (sliced; can substitute with any seasonal veggies)
8 ounces Baby Bella Mushrooms (sliced)
2 stalks Green Onions (chopped for garnish)

Oils & Noodles

1 tablespoon Toasted Sesame Seed Oil
8 ounces Ramen Noodles (instant or fresh)

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Instructions

Prepare the Broth: In a large pot or Dutch oven, heat toasted sesame seed oil over medium heat. Add minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. Pour in the chicken broth, teriyaki sauce, and soy sauce. Stir to combine and bring to a gentle simmer.
Cook the Chicken: Add the boneless skinless chicken thighs to the simmering broth. Cover and cook for about 25-30 minutes until the chicken is cooked through and tender. Remove chicken and shred or slice into bite-sized pieces, then return to the pot.
Prepare the Vegetables: Add sliced carrots, baby bella mushrooms, and canned sweet corn (drained) to the simmering broth with chicken. Cook for an additional 10 minutes until vegetables are tender but still vibrant.
Soft-Boil the Eggs: While the broth and veggies cook, bring a separate pot of water to a boil. Gently lower the eggs into boiling water and cook for exactly 6-7 minutes for soft-boiled yolks. Transfer eggs to ice water to cool, then peel and set aside.
Cook the Ramen Noodles: Cook ramen noodles according to package instructions in boiling water, usually 3-4 minutes. Drain and set aside.
Assemble the Bowls: Divide cooked ramen noodles evenly among four bowls. Ladle hot teriyaki chicken broth with vegetables over the noodles. Top each bowl with halved soft-boiled eggs and chopped green onions for garnish.
Serve Immediately: Serve the teriyaki chicken ramen hot, allowing diners to mix the eggs and broth for a rich flavor experience. Optionally, add extra soy sauce or chili flakes as per taste.

Notes

Substitute chicken breasts if preferred, but thighs provide more flavor and moisture.
For a vegetarian option, use vegetable broth and omit chicken, adding extra mushrooms or tofu instead.
Use tamari to make the recipe gluten-free.
Soft-boiled eggs add richness; cook carefully for desired yolk consistency.
Fresh ginger adds brightness; ground ginger works in a pinch but use less.
Adjust seasoning with additional soy sauce or salt as needed.