Description

Garlic Chicken Ramen captures the urban magic of Shinjuku with its intoxicating scent of toasted garlic and savory chicken broth. This dish offers a perfect harmony of silky noodles, tender chicken, and a broth rich in umami, providing a comforting and protein-packed meal.

Ingredients

Scale

1 lb Chicken Thighs (boneless, skinless)
2 packs Fresh or Dried Ramen Noodles (approx. 10 oz)
6–8 large cloves Fresh Garlic (minced)
1 tablespoon Fresh Ginger (grated)
4 cups Low-Sodium Chicken Broth
3 tablespoons Soy Sauce (or Tamari)
2 tablespoons Toasted Sesame Oil
2 heads Baby Bok Choy (halved)
3 stalks Green Onions (sliced)
2 Soft-Boiled Eggs (optional)

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Instructions

Pat the chicken thighs dry and season with salt and white pepper. Heat one tablespoon of sesame oil in a pot, sear the chicken until golden brown, about 5-6 minutes per side, then remove and slice
In the same pot, add the remaining sesame oil, sauté minced garlic and grated ginger for about 2 minutes until fragrant
Pour in chicken broth and soy sauce, scraping up browned bits. Bring to a gentle boil, then simmer for 10 minutes
Cook ramen noodles in a separate pot according to package instructions. In the last 2 minutes of broth simmering, add halved baby bok choy to the broth
Place noodles in bowls, ladle broth over, and top with sliced chicken and bok choy
Garnish with sliced green onions and soft-boiled eggs. Add chili oil or shichimi togarashi if desired

Notes

Store components separately if leftovers, for optimal freshness.

Reheat broth until boiling and pour over cold noodles to warm.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dinner
Method: Simmering
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 1g
Sodium: 980mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 34g
Cholesterol: 115mg