Teriyaki Chicken Ramen Noodle soup Recipe
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If you are craving a bowl of comfort that sings with layers of umami and warmth, this Teriyaki Chicken Ramen Noodle soup is your new best friend. Imagine tender chicken thighs glazed with sticky teriyaki sauce, nestling atop perfectly cooked ramen noodles, all swimming in a rich, silky broth infused with miso, chili oil, and a dash of coconut milk. Topped with crisp pak choi, bright spring onions, and soft-boiled eggs that ooze their creamy yolks, this Japanese-inspired masterpiece is both nourishing and deeply satisfying. Whether it’s a chilly evening or a casual weekend treat, the Teriyaki Chicken Ramen Noodle soup brings joy in every slurp.
Ingredients You’ll Need
The beauty of Teriyaki Chicken Ramen Noodle soup lies in its simplicity and balance. Each ingredient plays a vital role, from the marinated chicken adding rich flavor to the broth’s savory depth, and the fresh veggies bringing brightness and texture. Here’s everything you’ll want on hand to create this warming bowl of deliciousness.
- Chicken thighs (500 g): Choose skin-on for extra caramelization and juiciness when searing.
- Light soy sauce (1 tablespoon for marinade, 1 tablespoon for broth): Adds delicate salty umami without overpowering.
- Dark soy sauce (1 teaspoon for marinade, 1 teaspoon for broth): Provides a deeper, slightly sweet flavor and richer color.
- Teriyaki sauce (½ cup): The star glaze that gives the chicken its irresistible sticky sweetness.
- Chicken broth (6 cups): Forms the flavorful base of your soup, so use a good-quality one or homemade if possible.
- Garlic (3 cloves): Mellowly sautéed to infuse the broth with a fragrant depth.
- Mirin (1 tablespoon): A sweet rice wine that balances the salty and spicy elements beautifully.
- Chili oil (2 teaspoons in broth, 1 teaspoon garnish): Adds just the right amount of heat and a delicious aroma.
- Miso paste (2 teaspoons): Boosts the broth with a savory, fermented complexity.
- Coconut milk (½ cup): Gives the broth a luscious, creamy texture without heaviness.
- Cooking oil (1 teaspoon): For sautéing ingredients to perfection.
- Ramen noodles (400 g): The chewy, slurp-worthy foundation of the soup.
- Eggs (2): Soft-boiled for silky yolks that enrich every bite.
- Spring onions (3): Freshly chopped for a bright, herbal crunch.
- Pak choi: Offers a crisp, green freshness to contrast the rich broth.
- Sesame seeds (1 teaspoon): Sprinkle on top for a nutty finish and subtle crunch.
How to Make Teriyaki Chicken Ramen Noodle soup
Step 1: Marinate the Chicken
Start by mixing the light and dark soy sauces to create a simple marinade for your chicken thighs. Coat each piece thoroughly and let them sit while you prepare the broth and toppings. This soak helps the chicken absorb that delicate salty-sweet balance that sets the stage for the entire dish.
Step 2: Prepare the Toppings
While the chicken is soaking up flavor, chop your spring onions, rinse and trim the pak choi, and get your eggs ready. For perfectly soft-boiled eggs, bring water to a boil and cook the eggs for exactly 6 minutes and 30 seconds before plunging them into an ice bath. This makes the yolks creamy and just set, a heavenly addition to your Teriyaki Chicken Ramen Noodle soup.
Step 3: Build the Broth
In a large pot over medium heat, warm your cooking oil and gently sauté minced garlic until fragrant, about a minute. Stir in miso paste, soy sauces, chili oil, and mirin. Let these rich, bold flavors blend before adding the creamy coconut milk and chicken broth. Reduce to a low simmer and let the magic happen while you cook your chicken.
Step 4: Cook the Teriyaki Chicken
Heat a large skillet on high and sear your marinated chicken thighs for 3 to 4 minutes per side until they develop a charred, caramelized crust. Pour in the teriyaki sauce next, letting it thicken and glaze the chicken in a delicious sticky coat. Take the chicken off the heat and slice it to prepare for the final assembly.
Step 5: Cook the Ramen and Pak Choi
Follow the package instructions to cook your ramen noodles. During the last few minutes, toss in the pak choi to lightly cook it just until tender but still crisp. Drain everything and distribute noodles and greens evenly into your serving bowls, setting the stage for the ultimate Teriyaki Chicken Ramen Noodle soup experience.
Step 6: Assemble the Soup
Ladle your steaming broth over the noodles and pak choi. Top with the sliced teriyaki chicken, halved soft-boiled eggs, scattered spring onions, a drizzle of chili oil, and a sprinkle of sesame seeds. This finishing touch gives you a bowl that’s not just visually stunning but bursting with layered flavors ready to be savored.
How to Serve Teriyaki Chicken Ramen Noodle soup
Garnishes
Simple garnishes like chopped spring onions, toasted sesame seeds, and a drizzle of chili oil add vibrant pops of flavor and texture, enhancing the soup’s richness without competing with the main ingredients. These touches brighten every spoonful and invite you to savor each bite with delight.
Side Dishes
A light side salad with a citrusy dressing, pickled vegetables, or even some steamed edamame pairs wonderfully with Teriyaki Chicken Ramen Noodle soup. These fresh complements balance the hearty, savory elements of the soup and keep your meal feeling rounded and satisfying.
Creative Ways to Present
For a touch of flair, serve the ramen in rustic bowls with a sprinkle of finely chopped nori or a touch of fresh cilantro. You can also offer additional condiments like sliced chili, lime wedges, or crushed peanuts on the side to let your guests personalize their bowls. Presentation that excites the eye elevates the whole eating experience!
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Chicken Ramen Noodle soup keeps well in an airtight container in the refrigerator for up to 3 days. Store the broth separately from the noodles if possible to preserve the texture of the noodles and prevent them from going mushy.
Freezing
You can freeze the broth and cooked chicken in freezer-safe containers for up to 2 months. Avoid freezing the noodles and vegetables, as they tend to lose their texture when thawed. When ready to enjoy, simply thaw the broth and chicken overnight in the fridge.
Reheating
Gently reheat the broth and chicken together in a pot over low heat, adding fresh or cooked noodles and pak choi for the final few minutes to revive their texture. Add a freshly soft-boiled egg on top for that just-made feel and enjoy your soup as if it was served straight from the stove.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to be juicier and more flavorful, especially with teriyaki glaze. If using breasts, be careful not to overcook them to avoid dryness.
What if I don’t have miso paste?
Miso paste adds a unique depth and umami, but if you don’t have it on hand, you can leave it out or use a small amount of soy sauce or fish sauce as a substitute to boost flavor.
Is it possible to make this recipe vegetarian?
You can transform this into a vegetarian dish by swapping chicken broth for vegetable broth, using tofu or tempeh instead of chicken, and omitting the teriyaki glaze or using a plant-based version.
How spicy is this Teriyaki Chicken Ramen Noodle soup?
It has a gentle kick from the chili oil that complements the sweetness of the teriyaki and richness of the broth. You can adjust the heat by adding more or less chili oil according to your preference.
Can I prepare some parts ahead of time?
Absolutely! Marinate the chicken the day before and prep your toppings in advance. The broth can also be made ahead and reheated when you’re ready to assemble the soup for a quick meal.
Final Thoughts
Diving into a bowl of Teriyaki Chicken Ramen Noodle soup feels like a warm hug from the inside out. It’s a delightful mix of textures and flavors that’s both comforting and exciting. I wholeheartedly encourage you to try this recipe—it’s wonderfully approachable for any skill level and sure to become an instant favorite at your table. Trust me, once you’ve made this Teriyaki Chicken Ramen Noodle soup, it’ll be hard not to make it again and again.
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