Chicken Ramen with Ginger and Vegetables

Cook Time 25 min
Servings 4


  • 4 boneless skinless chicken thighs

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon butter

  • 2 tablespoons toasted sesame oil

  • 4 spring onions, white and light green parts only, cut into quarters lengthwise

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 1 cup sliced shiitake mushrooms (approximately 3 oz)

  • 1 tablespoon white, or shiro, miso paste

  • 6 cups chicken stock

  • ¼ cup low sodium soy sauce

  • 1 tablespoon sugar

  • 2 teaspoons rice vinegar

  • 2 bunches baby bok choy, rinsed well and trimmed, then cut into quarters lengthwise

  • ½ lb asparagus, tough ends removed

  • 1 cup sugar snap peas

  • ½ lb dried ramen noodles

  • To serve:

  • 2 Jammy eggs (we swear by Bon Appétit’s method for these!)

  • Sesame seeds

  • Lime wedges

  • Chili garlic sauce (optional, if you enjoy spice)


  • 1. Heat a large sauté pan over medium-high heat. Season the chicken thighs liberally on both sides with kosher salt and pepper. When the sauté pan is hot, add the butter to the pan to melt. Lay the chicken thighs in the pan and cook on one side for 7 minutes. Flip the thighs over and cook for another 7 minutes, until they are fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165 degrees fahrenheit. Set the chicken thighs aside until the ramen is ready to serve.

    2. In a 4-qt saucepan, warm the sesame oil over medium heat. Add the spring onions, ginger and garlic and cook gently until the mixture is super fragrant (about 2 -3 minutes). Add the shiitake mushrooms and cook for another minute. Stir in the chicken broth, miso paste, sugar, soy sauce and rice wine vinegar and bring the broth just to a boil. Lower the heat and simmer for 5 minutes.

    3. While the broth is simmering, prepare the jammy eggs.

    4. Turn up the heat on the soup slightly and add the bok choy and ramen noodles. Boil for 2 minutes and then stir in the asparagus and snap peas and boil the soup for one additional minute.

    5. Ladle the ramen into bowls immediately and top with one sliced chicken thigh, half of a jammy egg, a wedge of lime, and a sprinkle of sesame seeds to serve.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.