Teriyaki Chicken Miso Ramen

Experience the fusion of two beloved Japanese flavors in this comforting teriyaki chicken miso ramen bowl, a delightful 30-minute meal that promises to satisfy your cravings.

Watch how to make this

Ingredients

• Chicken thighs: You can substitute chicken breasts for thighs if you prefer. Just adjust the cooking time accordingly, as breasts may cook faster than thighs.
• Sake: A Japanese rice wine made from fermented rice that adds depth of flavor and umami. Dry sherry or Chinese rice wine can be used as a substitute for sake.
• Mirin: Mirin is a sweet rice wine used in Japanese cooking to add sweetness.
• Rice vinegar: A mild and slightly sweet vinegar made from fermented rice.
• White miso: White miso, also known as shiro miso, is a Japanese fermented soybean paste. It has a mild and slightly sweet flavor compared to other types of miso.
• Ground sesame seeds: Ground sesame seeds are sesame seeds that have been finely ground into a powder. They add a nutty flavor and creamy texture to the ramen. You can grind your sesame seeds using a mortar and pestle or spice grinder.
• Dashi: A Japanese stock or broth made from kombu (dried kelp) and bonito flakes (dried fermented skipjack tuna). It forms the base for this ramen. You can make your dashi or use dashi powder to make the stock.
• Ramen noodles: You can use fresh or instant ramen noodles for this dish. My favorite brand for ramen noodles is Sun Noodle.
• Pickled ginger: Not to be confused with gari, sushi pickled ginger, this shredded red pickled ginger is an accompaniment to Japanese dishes such as curry and meat dishes.

Substitutions and variations

• Gluten-free: You can make this recipe gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Substitute ramen noodles with another gluten-free noodle.
• Spicy: If you want to kick up a notch, drizzle chili oil right before serving.

Step-by-step instructions

Step 1: Cook teriyaki chicken

Let's start by cooking the item that takes the longest, the teriyaki chicken. Before we can cook the chicken, we need to make the teriyaki glaze.

In a medium saucepot, combine soy sauce, sugar, sake, mirin, rice vinegar, cornstarch, water, minced garlic, and minced ginger. Whisk the ingredients together and simmer over low heat until thickened, about 3-4 minutes. Let it cool slightly, then brush the teriyaki sauce on both sides of the boneless skinless chicken thighs.

You can also make the teriyaki sauce the day before or buy teriyaki sauce.

Roast the chicken on the prepared baking sheet for about 20 minutes, flipping halfway through, until it's cooked through and the juices run clear. If the chicken isn't as dark as you want it to be once it's done cooking, turn on the broiler for 1-2 minutes.

Once done, set aside the teriyaki chicken and keep it warm. Right before serving the ramen, slice the meat into strips. We want to wait until serving the ramen before slicing the chicken so that it doesn't dry out.

Step 2: Make miso broth

While the chicken is roasting in the oven, start on the miso broth. Heat olive oil in a large saucepot over medium-high heat and add minced garlic, minced ginger, and the white ends of chopped scallions. Sauté until aromatic, about 2 minutes.

Then, stir in white miso, ground white sesame seeds, sake, and sugar. I like to mix everything to break up the miso before adding the dashi.

If you can't find dashi at your local Asian market, you can buy dashi powder and add it to water. Alternatively, you can make dashi yourself. All you have to do is combine a 6-inch piece of kombu with 8 cups of water in a large pot. Bring the pot to a simmer over low heat and continue to cook for 10 minutes. Strain the kombu, discarding it and there you have it! Yes, it's just that easy. Sometimes I like to also add bonito flakes at the end for extra flavor but that's completely optional.

Bring the broth to a boil, then reduce the heat to low and simmer for 10 minutes. Season the broth with salt and pepper and a touch of MSG if using. Although MSG is optional, I always add just a smidge whenever making ramen because that's how many Japanese people prepare their ramen. Plus, it adds great umami flavor.

Step 3: Prepare toppings

Now that the two key components are done, it's time to prepare the toppings and assemble the teriyaki chicken miso ramen.

Cook the ramen noodles according to package instructions and drain. Portion the noodles into bowls and ladle the miso soup over them. Top with sliced teriyaki chicken strips, soft-boiled eggs, pickled ginger, nori squares, sesame seeds, and togarashi.

I chose these toppings for my ramen but you can add more vegetables such as shiitake mushrooms or corn or add extra spice with a dash of chili oil.

It's almost hard to believe that this teriyaki chicken miso ramen comes together quickly and yet tastes rich and flavorful. The broth is well-balanced, and almost creamy from the ground sesame seeds. Meanwhile, the teriyaki chicken adds another layer of flavor, adding a touch of sweetness to the entire dish. What a satisfying and comforting bowl perfect for any day of the week!

Make-ahead and storage

• Make-ahead: Both the teriyaki glaze and ramen broth can be prepared the day before and stored in the fridge. Heat the ramen broth before serving.
• Store: It's best to store all the components separately including the chicken, noodles, and broth. Keep them in airtight containers in the fridge for up to 3 days.

Frequently asked questions

More ramen recipes

Looking for more ramen dishes? Try these:

Recipe

Print Recipe

5 from 1 vote

Teriyaki Chicken Miso Ramen

Total Time30 minutes mins

Course: Main Course

Cuisine: Japanese

Keyword: Asian noodles

Servings: 4

Author: Christine Ma

Ingredients

Teriyaki chicken

• 6 boneless skinless chicken thighs
• ¼ 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 ramen

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 6 scallions chopped white ends and green tops separated
• ½ cup white miso
• 2 tablespoons ground white sesame seeds
• 2 tablespoons sake
• 1 tablespoon sugar
• 8 cups dashi
• 1 teaspoon MSG optional

Remaining ingredients

• 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

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• Combine soy sauce, sugar, sake, mirin, rice vinegar, cornstarch, water, garlic, and ginger in a medium sauce pot. Whisk together until well combined and bring to a simmer over low heat. Continue to simmer for 3-4 minutes or until thickened. Remove from heat and let cool slightly.
• Brush teriyaki sauce on both sides of the chicken thighs. Lay chicken on prepared baking sheet and roast for 10 minutes. Flip chicken over and roast for another 10 minutes or until chicken is cooked and juices run clear. Remove from oven and keep warm.
• Meanwhile, prepare miso broth. Heat 1 tablespoon oil in a large saucepot over medium-high heat. Add garlic, ginger, and the white ends of the scallions. Saute for 1-2 minutes or until aromatics. Add miso, ground sesame seeds, sake, and sugar, stirring to combine. Add dashi and bring to a boil. Reduce heat to low and simmer for 10 minutes. Season with salt, pepper, and MSG if using.
• Cook ramen noodles according to directions on package. Slice chicken into strips.
• Portion ramen noodles in bowls and ladle miso soup. Top with teriyaki chicken, soft boiled eggs, pickled ginger, nori, sesame seeds, and togarashi. Serve immediately.

Notes

The teriyaki glaze can be prepared the day before.

The miso broth can also be prepared the day before.