Ginger Garlic Chicken Ramen with Mushrooms and Spinach

Ginger Garlic Chicken Ramen

This brothy ramen combines ginger-garlic chicken broth, curly noodles, shiitake mushrooms, and just-wilted spinach. Slices of browned chicken sit on top with a light soy glaze that gives them shine without sweetening the soup.

The chicken sears while the broth infuses. Cooking the noodles separately takes another pot, but lets you add them to the bowls at the last minute, while they are still springy.

Ingredients for Ginger Garlic Chicken Ramen

Serves: 4 bowls | Prep: 15 minutes | Cook: 25–30 minutes | Total: 40–45 minutes

• 1¼ pounds boneless skinless chicken thighs (about 570g)
• 3 packages plain instant ramen noodles, about 9 ounces total (255g); discard the seasoning packets
• 6 cups reduced-sodium chicken broth
• 2 tablespoons thinly sliced fresh ginger (about 12g)
• 4 garlic cloves, lightly smashed
• 3 tablespoons reduced-sodium soy sauce, divided
• 6 ounces small shiitake mushrooms, stems removed (about 170g)
• 4 ounces baby spinach, about 4 loosely packed cups (about 115g)
• 1 tablespoon neutral cooking oil
• 2 teaspoons packed brown sugar
• 1 tablespoon water for the glaze, plus water for boiling the noodles

Optional for serving: Thinly sliced green onions, 1–2 tablespoons per bowl, or chili crisp, sriracha, or red pepper flakes to taste.

Tamari can replace the soy sauce; check its sodium level before adding any extra seasoning. Similarly sized cremini mushrooms can replace the shiitakes, though they will look different in the finished bowls.

How to Make Ginger Garlic Chicken Ramen

1. Prepare the ingredients: Pat the chicken dry. Leave small shiitake caps whole and halve any large ones. Set aside 2 tablespoons of the soy sauce for the broth and 1 tablespoon for the glaze.
2. Infuse the broth: Bring the chicken broth, ginger, garlic, and 2 tablespoons soy sauce to a gentle simmer in a medium soup pot. Partially cover, reduce the heat to medium-low, and simmer for 12–15 minutes. Remove the ginger and garlic with a strainer or slotted spoon.
3. Sear the chicken while the broth infuses: Heat the oil in a 10- to 12-inch skillet over medium-high heat. Add the thighs in one layer; cook in batches if necessary so they brown rather than steam. Turn once and cook until browned and the thickest part of each thigh reaches 165°F (75°C), about 10–14 minutes total depending on thickness. Begin checking roughly 5 minutes after turning. Lower the heat if the outside browns before the center is cooked.
4. Glaze and rest: Return any chicken cooked in batches to the skillet and reduce the heat to medium-low. Add the remaining 1 tablespoon soy sauce, brown sugar, and 1 tablespoon water. Turn the chicken for 1–2 minutes, just until lightly coated and glossy. Transfer to a board and rest for about 5 minutes before slicing.
5. Finish the broth: Add the shiitake caps to the broth and simmer uncovered for 5–7 minutes, until tender. Stir in the spinach during the last minute, just until wilted. Taste before adding any more seasoning: the broth and soy sauce already contribute salt.
6. Cook the noodles and serve: While the mushrooms simmer, boil the ramen in a separate pot of plain water for about 1 minute less than the package directs. Drain and divide among four deep bowls. Add the hot broth, mushrooms, and spinach, leaving some broth visible. Arrange overlapping chicken slices on top and serve immediately with optional garnishes at the table.

How to Keep Ramen Noodles from Getting Mushy

Ramen continues to soften once hot broth is poured over it. Stopping about a minute short of the package time leaves room for the noodles to finish in the bowl. If preparing bowls for later, keep the noodles out of the broth until serving.

If fewer pots matter more than controlling noodle texture, one-pot chicken ramen with broccoli uses a different method.

Getting Glossy Chicken Without Sweetening the Broth

The soy-and-brown-sugar glaze goes into the skillet after the chicken is cooked, not into the soup pot. Turn the chicken over reduced heat only until the glaze clings lightly; cooking it longer can leave the sugar scorched or sticky and dry. A short rest makes the thighs easier to slice for serving.

Make-Ahead and Leftover Bowls

The infused broth and cooked chicken can be made ahead. Refrigerate the chicken, broth with vegetables, and any cooked noodles separately in airtight containers within 2 hours; use refrigerated leftovers within 3–4 days.

Reheat the broth to a simmer and heat the chicken thoroughly before assembling bowls. Freshly boiled noodles give leftover bowls the best texture. Stored noodles can be reheated briefly, but they will be softer. Do not freeze assembled bowls; the noodles tend to soften. The broth and cooked chicken can be frozen separately if desired.

Nutrition

Approximate per bowl, based on 4 bowls: 570 calories, 38g protein, 24g fat, and 46g carbohydrates. Approximate per 100g of prepared ramen: 80 calories, 5g protein, 3g fat, and 6g carbohydrates. Values exclude optional toppings and vary with noodle and broth brands, cooking loss, and the amount of broth served in each bowl.