Kick your ramen game up several notches with this gingery, savory chicken version that comes together faster than takeout. Tender chicken, fresh spinach, and aromatic broth turn basic noodles into a complete meal that’s equally perfect for busy weeknights or lazy weekends when you want something satisfying without the effort.

Why This Recipe Works

Flavor Bomb Broth: Ginger, garlic and soy create depth without complexity
Perfect Protein: Thinly sliced chicken cooks in minutes and stays juicy
Veggie Boost: Nutrient-packed spinach wilts perfectly in the hot broth
Texture Play: Chewy noodles, tender chicken, and silky spinach
Pantry-Friendly: Uses mostly staple ingredients with one or two fresh items

Ingredients

For the Broth:

4 cups chicken broth
2 cups water
3 tbsp soy sauce
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tbsp brown sugar
1 tsp sesame oil
½ tsp red pepper flakes (optional)

For the Noodles & Protein:

2 (3 oz) packages ramen noodles (discard seasoning)
1 lb boneless chicken thighs, thinly sliced
1 tbsp cornstarch
1 tbsp vegetable oil

For the Veggies & Garnish:

3 cups fresh spinach
2 green onions, sliced
1 tbsp sesame seeds
Lime wedges (optional)

Equipment Needed

Large pot
Medium bowl
Whisk
Tongs
Microplane or fine grater

Instructions

Step 1: Prep the Chicken

In a medium bowl, toss thinly sliced chicken with cornstarch until evenly coated. This creates a velvety texture. Heat vegetable oil in a large pot over medium-high. Cook chicken for 3-4 minutes until no longer pink, then remove and set aside. Tip: Don’t overcrowd – cook in batches if needed.

Step 2: Build the Broth

In the same pot, combine broth, water, soy sauce, ginger, garlic, brown sugar, sesame oil, and pepper flakes. Bring to a simmer over medium heat and cook for 5 minutes to blend flavors. Taste and adjust seasoning.

Step 3: Cook the Noodles

Add ramen noodles to the simmering broth and cook for 3 minutes, stirring occasionally. They should be al dente with some chew. Tip: Undercook slightly as they’ll soften more off heat.

Step 4: Finish with Greens

Return chicken to the pot and add spinach. Stir just until spinach wilts, about 1 minute. Remove from heat immediately to prevent overcooking.

Step 5: Garnish and Serve

Ladle into bowls and top with green onions and sesame seeds. Serve with lime wedges for brightness.

Tips and Tricks

Chicken Hack: Freeze chicken for 30 minutes before slicing for cleaner cuts
Broth Boost: Add a strip of kombu while simmering for extra umami
Veggie Swap: Use kale or bok choy instead of spinach
Spice Control: Start with ¼ tsp pepper flakes and add more to taste
Make Ahead: Broth keeps 3 days refrigerated – just reheat and add fresh noodles
Crispy Topping: Fry some garlic chips in oil as garnish
No Fresh Ginger? Use ½ tsp ground ginger (add with dry spices)

Recipe Variations

Spicy Miso: Add 1 tbsp miso paste + 1 tsp chili garlic sauce
Thai-Inspired: Use coconut milk for half the broth + lime juice
Mushroom Lovers: Add 1 cup sliced shiitakes with the chicken
Egg Drop Style: Swirl in 1 beaten egg at the end
Zoodle Version: Replace noodles with spiralized zucchini

Frequently Asked Questions

Q: Can I use chicken breast instead?
A: Yes, but reduce cook time to 2-3 minutes to prevent dryness. Thighs stay juicier.

Q: My broth tastes bland – how to fix?
A: Simmer longer to concentrate flavors or add ½ tsp fish sauce for depth.

Q: Can I make this vegetarian?
A: Substitute chicken with tofu and use vegetable broth.

Q: How do I store leftovers?
A: Keep broth and noodles separate. Noodles absorb liquid when stored together.

Summary

This ginger chicken ramen delivers restaurant flavor with minimal effort – savory, slightly sweet, and packed with protein and greens. The ultimate quick comfort food.