Grilled Chicken Ramen Recipe

Prepare marinade

In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp brown sugar (or honey), 1/4 tsp salt and 1/4 tsp black pepper. Whisk until sugar dissolves.

Marinate chicken

Place 1 lb chicken thighs in a zip-top bag or shallow dish. Pour marinade over chicken, massage to coat, remove excess air, and refrigerate for at least 30 minutes and up to 4 hours.

Grill or sear chicken

Heat a grill pan or skillet over medium-high heat and brush with 1 tsp neutral oil. Remove chicken from marinade (reserve marinade). Sear chicken skin-side down 4–6 minutes until well browned and crisp, then flip and cook 3–5 more minutes until internal temperature reaches 165°F (74°C). If using a grill, cook similarly over direct heat. Rest chicken 5 minutes, then slice thinly against the grain.

Prepare aromatics

In a medium pot add 6 cups chicken stock, 3 dried shiitake mushrooms, 3 smashed garlic cloves and 1 inch sliced fresh ginger. Bring to a gentle simmer over medium heat.

Simmer to infuse

Lower heat to medium-low and simmer gently 15 minutes to infuse flavors. If using, stir in 1 tsp chicken bouillon or 1 tsp miso paste dissolved in a little warm broth for added richness.

Season broth

Strain or remove the mushrooms, garlic and ginger pieces if you prefer a clear broth. Add 2 tbs soy sauce, 1 tbs mirin, 1/2 tsp salt and 1/4 tsp white or black pepper. Taste and adjust seasoning as needed. Keep broth hot over low heat.

Cook noodles

Bring a separate pot of water to a boil. Add 8 oz rice ramen noodles and cook according to package instructions (typically 3–5 minutes for fresh, 5–7 for dried) until just tender. Drain and rinse briefly under warm water to remove excess starch and prevent sticking. Portion into serving bowls.

Prepare vegetables

Divide 2 cups pea shoots and optional 1 cup bean sprouts between bowls with the noodles. Thinly slice 3 spring onions and reserve some for garnish.

Warm pea shoots (optional)

If you prefer warmed greens, briefly blanch pea shoots in the boiling noodle water for 10–15 seconds, then transfer to bowls over the noodles.

Ladle the hot seasoned broth over the noodles and vegetables, filling each bowl so the noodles are submerged and broth is hot.

Arrange sliced grilled chicken on top of each bowl. Add soft-boiled egg halves if using.

Finish with 1 tsp sesame oil per bowl, a drizzle of chili oil or chili crisp to taste, 1 tsp toasted sesame seeds, and a squeeze of lime. Scatter sliced spring onion on top.

Serve immediately with extra soy or chili oil on the side.