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Teriyaki Chicken Ramen Bowl with Vegetables and Soft-Boiled Eggs

Irresistible Teriyaki Chicken Ramen Bowl with Soft-Boiled Eggs

A comforting and customizable Teriyaki Chicken Ramen Bowl with vegetables and soft-boiled eggs, perfect for any mealtime.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowl
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, skinless chicken thighs Can substitute with chicken breasts or tofu.
  • ½ cup Teriyaki sauce Consider homemade for enhanced flavor.
For the Broth
  • 4 cups Chicken broth Use vegetable broth for a plant-based option.
  • 1 inch Fresh ginger, sliced Fresh is best.
  • 2 cloves Garlic, minced Fresh garlic is recommended.
  • 1 tablespoon Soy sauce Opt for low-sodium if needed.
  • 1 tablespoon Toasted sesame oil Do not substitute with regular vegetable oil.
  • 1 can Canned sweet corn Fresh corn is a great seasonal swap.
For the Vegetables
  • 2 medium Carrots, sliced Feel free to use other seasonal vegetables.
  • 8 oz Baby bella mushrooms, sliced Substitute with any mushrooms on hand.
  • 3 stalks Green onions, chopped Chives or leeks can work too.
For the Noodles and Eggs
  • 8 oz Ramen noodles Rice noodles or udon can be alternatives.
  • 4 large Eggs Silken tofu is a vegan alternative.
Optional Garnishes
  • 1 tablespoon Chili oil For those who enjoy heat.
  • 1 sheet Nori Adds a sea flavor.
  • ¼ cup Cilantro Fresh and vibrant.
  • 1 lime Lime, cut into wedges Adds refreshing acidity.

Equipment

  • Oven
  • Pot
  • medium saucepan
  • baking dish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). In a baking dish, place the boneless, skinless chicken thighs and coat them with teriyaki sauce. Bake for about 30 minutes until cooked through.
  2. Meanwhile, pour the chicken broth into a large pot and bring to a simmer. Add ginger, garlic, soy sauce, corn, sesame oil, carrots, and mushrooms. Simmer for 15-20 minutes until vegetables are tender.
  3. Boil water in a separate saucepan. Carefully add the eggs and cook for 7 minutes. Transfer to an ice bath, cool, peel, and set aside for garnish.
  4. Cook ramen noodles in boiling water according to package instructions for 3-4 minutes. Drain excess water, leaving a little behind to keep the noodles moist.
  5. Assemble the ramen bowl by layering noodles at the bottom, followed by the broth and vegetables. Top with sliced chicken, halved eggs, and garnish with green onions.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 38gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 186mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 4000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

For best results, use homemade teriyaki sauce for enhanced flavor and consider adding seasonal vegetables like bok choy or spinach.

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