Garlic Ginger Chicken Ramen

Homemade Japanese Ramen
Homemade Japanese Ramen
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2 Chicken Breast (boneless, skin-on)
2 tsp Ginger fresh, minced
3 tsp Garlic fresh, minced
1 oz Shiitake mushrooms dried or 1/2 cup fresh
1/2 cup Scallions sliced
2 (3 oz) packs Ramen noodles dried
Kosher Salt to taste
Black pepper freshly-ground, to taste
1 tbsp Butter unsalted
2 tsp Sesame oil or vegetable oil
3 tbsp Soy sauce low-sodium
2 tbsp Mirin
4 cups Chicken broth rich
1–2 tsp Sea salt or to taste
2 Large eggs
1 Jalapeño pepper fresh, sliced, for serving (optional)

Nutritional information


Garlic Ginger Chicken Ramen


This Garlic Ginger Chicken Ramen is the new recipe on the market that’s got everyone talking! A traditional Japanese soup made from a ginger and garlic vegetable broth, soft noodles, topped with chicken strips and oriental mushrooms and an authentic hard boiled egg that completes the dish.

From stove top to table in under an hour just 1 hour. Try it for yourself, you’ll be the most popular cook in the room!

To make Garlic Ginger Chicken Ramen, you will need the following ingredients:

Ingridiens for Garlic Ginger Chicken Ramen

So, how to make Garlic Ginger Chicken Ramen?

Steps to make Garlic Ginger Chicken Ramen


Cook chicken


Preheat the oven to 375 °F. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.


Prepare ramen broth


Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.


Cook eggs


Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).


Cool eggs


Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.


Assemble ramen bowls


Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg.



Serve immediately.

Get in with cool kids and try this Garlic Ginger Chicken Ramen on your own. It’s deliciously healthy and this bowl will definitely enhance your mood with all aphrodisiac flavors! This dish will make you feel like a real millennial, so get into the vibe and tag #cookmerecipes in your posts on Instagram and other social media sites!

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.

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