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Overhead bowl of teriyaki chicken ramen, sliced chicken glazed in teriyaki beside a halved jammy egg and curled ramen noodles.
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Stovetop Teriyaki Chicken Ramen

You sear teriyaki-marinated chicken hard, whisk red miso into a coconut-rich broth, and slide a jammy egg on top before anyone can ask what smells so good. Thirty minutes, one pot, and your ramen place never hears from you again.
Prep Time20 minutes
Cook Time25 minutes
5 minutes
Total Time50 minutes
Course: Main Course
Cuisine: asian
Servings: 4 (1 generous bowl per person)
Calories: 369kcal
Author: Kita Roberts

Equipment

  • Large Dutch oven or heavy pot (5 qt or larger)
  • 2-quart saucepan
  • Mixing bowl (glass, for the marinade)
  • Microplane or fine grater
  • Instant-read thermometer (Thermapen)
  • Slotted spoon
  • Small whisk
  • Colander or fine-mesh strainer
  • Ladle
  • Wide, deep ramen bowls (4)

Ingredients

For the Teriyaki Chicken

  • 1 pound boneless skinless chicken breast
  • 2 tablespoons soy sauce
  • 1/2 cup teriyaki sauce plus more for serving

For the Broth

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger grated (or 1/2 teaspoon ginger powder)
  • 6 cups low sodium chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1/2 cup full fat coconut milk
  • 2 teaspoons red miso paste
  • 2 large eggs
  • 3 3-ounce packages ramen noodles, seasoning packets discarded

For Serving

  • Green onions thinly sliced
  • Fresh cilantro chopped
  • Sesame seeds

Instructions

Marinate the Chicken

  • Toss the chicken with the soy sauce and teriyaki sauce in a large bowl. Marinate 15 minutes on the counter, or up to 4 hours covered in the refrigerator. Discard the marinade when the chicken comes out.
    Two boneless skinless chicken breasts marinating in soy sauce and teriyaki in a glass bowl.

Sear

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers. Sear the chicken 3 minutes per side, until each side is deep golden and releases cleanly. Move it to a plate. It will not be cooked through.
    The marinated chicken breasts seared deep golden on both sides in a Dutch oven, not yet cooked through.

Bloom the Aromatics

  • Add the garlic and ginger to the pot and stir about 1 minute, until fragrant and just starting to color.
    The browned teriyaki fond left in the Dutch oven after searing, with garlic and ginger added to bloom.

Start the Broth

  • Add the chicken broth, soy sauce, mirin, and coconut milk. Scrape the browned bits off the bottom of the pot and bring to a boil.
    The finished miso coconut ramen broth in the Dutch oven, whisked smooth and creamy before the noodles go in.

Poach the Chicken

  • Reduce to a bare simmer, return the chicken and any juices, and cook 8 to 12 minutes, until the thickest part reads 165°F. Rest on a cutting board 5 minutes before slicing.

Finish with Miso

  • Whisk the miso paste into a ladleful of hot broth until smooth, then stir it back into the pot with the heat down. Do not let the broth boil again.

Cook the Jammy Eggs

  • Boil water in a saucepan and lower the eggs in with a slotted spoon. Hold at a rapid simmer 6 minutes for a molten yolk or 7 for a set one, then transfer to an ice bath for at least 5 minutes.
    Soft-boiled eggs cooling in a bowl of ice water to stop the cooking before peeling.

Noodles

  • Cook the ramen according to the package, about 3 minutes. Drain and divide among 4 bowls.
    Ramen noodles cooking in their own saucepan of water, kept separate so the broth stays clear.

Assemble

  • Ladle the hot broth over the noodles. Slice the chicken against the grain and shingle it on top with a halved egg.

Finish

  • Garnish with green onion, cilantro, and sesame seeds, and drizzle extra teriyaki over the chicken.
    A bowl of teriyaki chicken ramen with sliced chicken, a jammy soft-boiled egg, noodles, green onion and sesame seeds.

Notes

Pound the thick end of the breast flat so the whole piece reaches 165°F at once.
- Never boil miso. Whisk it into hot broth first, stir it back with the heat down.
- Cook the noodles in their own pot. Cooking them in the broth clouds it and they keep swelling.
- Store broth, chicken, and noodles in separate airtight containers up to 3 days. Boil fresh noodles when you reheat.
- Broth alone freezes up to 3 months.
- Thighs work: simmer 12 to 15 minutes and pull at 175°F.

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 16g | Protein: 40g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 3069mg | Potassium: 966mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 4mg