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Teriyaki Chicken Miso Ramen Recipe

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4 from 10 reviews

This Teriyaki Chicken Miso Ramen combines roasted teriyaki-glazed chicken thighs with a rich, savory miso broth and tender ramen noodles. Garnished with soft boiled eggs, pickled ginger, nori, and sesame seeds, this flavorful Japanese-inspired dish is both comforting and satisfying, ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Teriyaki Chicken

  • 6 boneless skinless chicken thighs
  • 1/4 cup soy sauce
  • 3 tablespoons granulated sugar
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger

Miso Broth

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 6 scallions, chopped (white ends and green tops separated)
  • 1/2 cup white miso
  • 2 tablespoons ground white sesame seeds
  • 2 tablespoons sake
  • 1 tablespoon sugar
  • 8 cups dashi
  • 1 teaspoon MSG (optional)

Ramen and Toppings

  • 4 packs ramen noodles
  • 2 soft boiled eggs, halved
  • 1 nori sheet, cut into 4 squares
  • 2 tablespoons pickled ginger
  • 1 tablespoon sesame seeds for garnish
  • Togarashi (optional)

Instructions

  1. Preheat and Prepare Teriyaki Sauce: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium saucepan, whisk together soy sauce, sugar, sake, mirin, rice vinegar, cornstarch, water, garlic, and ginger. Simmer over low heat while stirring until the sauce thickens about 3-4 minutes. Remove from heat and let it cool slightly.
  2. Roast the Chicken: Brush the teriyaki sauce generously on both sides of the chicken thighs, place them on the prepared baking sheet, and roast in the oven for 10 minutes. Flip the chicken over and roast for an additional 10 minutes or until fully cooked and juices run clear. Remove from oven and keep warm.
  3. Make Miso Broth: While the chicken roasts, heat olive oil in a large saucepan over medium-high heat. Add minced garlic, ginger, and the white parts of the scallions; sauté for 1-2 minutes until fragrant. Stir in the white miso, ground sesame seeds, sake, and sugar until combined. Pour in dashi broth and bring to a boil. Lower the heat and simmer for 10 minutes, seasoning with salt, pepper, and optional MSG to taste.
  4. Cook Ramen Noodles: Prepare ramen noodles according to the package instructions, drain, and set aside.
  5. Assemble the Ramen Bowls: Slice the roasted teriyaki chicken into strips. Divide cooked noodles among serving bowls, ladle hot miso broth over them, and top each bowl with teriyaki chicken slices, halved soft boiled eggs, pickled ginger, nori squares, sesame seeds, and a sprinkle of togarashi if desired. Serve immediately for best taste.

Notes

  • You can substitute chicken thighs with chicken breasts for leaner meat, but cooking times may vary.
  • MSG is optional; you can omit it if sensitive or prefer a natural flavor.
  • Pickled ginger adds a nice tangy contrast and is optional based on taste preference.
  • Use freshly prepared dashi or a good quality instant dashi powder for the best broth flavor.
  • If you prefer a spicier bowl, add extra togarashi or chili oil as a garnish.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Japanese

Find it online: https://monicarecipes.com/teriyaki-chicken-miso-ramen-recipe/