Chicken Teriyaki Ramen

We are a soup all year kind of family and I think more people are than they might realize. There is more to soup than warming your belly up with its cold out, there is something about it making you feel warm from a hug. This Chicken Teriyaki Ramen is going to do just that for your family, no matter what time of the year you make it. The rich flavors of the soy, ginger and garlic mixed with the sweet tang of the teriyaki sauce is undeniable and the slightly jammy egg just sets it all off.

Yes….I used a store bought teriyaki sauce, don’t come for me. I do absolutely love to make sauces but I have yet to master the teriyaki and so I don’t want to give you a subpar attempt when there are some great ones on the shelf – or maybe you have your own recipe. Whatever works for you and your kitchen. I like to use the Kikkoman® Original Takumi Collection Teriyaki Sauce for this recipe. Its got a great flavor and it doesn’t burn up in the oven like some other ones that have too much sugar in them.

I have a very particular way of boiling eggs but it works for me and that’s why I am sticking with it. The first part is adding the eggs to rolling boiling water and not at the start of the boil. This allows you to control the cook time more effectively. The second part is moving them to an ice bath to stop the cooking process. You can make a perfect 7 minutes jammy egg and it will turn to full hard boil if you just remove it from the boiling water and let it sit. I also find that this process helps them peel fairly easily. To peel them, I usually tap each end on the counter to crack it, then rub back and forth between my palms and egg will come right out.

Plating ramen is almost as much of an art as making! I have learned that making the noodles separate helps them stay intact in the soup better. It also helps you with good portioning. That’s why I like to start with the noodle on bottom and build up from there. It also makes it a little easier to customize when you don’t just put everything into one pot.

Now Let’s Get Cooking!

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Chicken Teriyaki Ramen

A delicious combination of two Asian inspired favorites – Chicken Teriyaki and Chicken Ramen – all in one bowl!

Course Main Course, Soup

Cuisine American, Asian

Keyword broth, carrots, Chicken, chicken ramen, corn, mushrooms, ramen, ramen eggs, teriyaki, teriyaki chicken

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Ingredients

• 12 Chicken Thighs boneless skinless
• 1 20oz Bottle Teriyaki Sauce I like Kikkoman
• 3 qt Chicken Broth
• 1 tbsp Fresh Ginger
• 6 Garlic Cloves minced
• ⅔ cup Soy Sauce
• 2 15oz can Sweet Corn
• 1 tbsp Toasted Sesame Seed Oil
• 2 Carrots cut in matchsticks
• 2 cups Baby Bella Mushrooms sliced
• 8 Ramen Bricks
• 6 Large Eggs
• 4 Green Onions chopped
• Sesame Seeds

Instructions

• Preheat oven to 375degF.
• Add chicken thighs and entire bottle of teriyaki sauce to a 13×9 baking dish. (I line mine with parchment paper so it's easier to clean up). Place in hot oven for 30 minutes.
• In a large pot over medium heat, add broth, ginger, garlic, soy sauce, corn, sesame oil, carrots, mushrooms, and half of green onions. Cover with lid and let cook until ready to serve.
• In a large sauce pan over medium-high heat, add enough water to cover eggs and bring to a boil. Once at a rolling boil add eggs and cook for exactly 7 minutes. Remove eggs to ice bath (have ice cubes, half cold water). Let rest until ready to plate.
• In the sauce sauce pan over medium high heat, add more water. Bring to a boil and add ramen blocks. Cook until desired doneness. Drain off most of the water.
• Peel each egg and slice in half lengthwise.
• After letting chicken rest for 5 minutes, transfer pieces of chicken to cutting board (do not discard sauce) and slice each piece.
• Build the bowl, start with a portion of ramen noodles. Ladle over portion of veggies and broth. Lay potion of chicken to one side of bowl and add egg. Ladle teriyaki sauce over chicken. Sprinkle bowl with remaining green onions and sesame seeds.