Ginger Glazed Chicken Ramen in a Shitake Mushroom Broth

Name: Ginger Glazed Chicken Ramen in a Shitake Mushroom Broth
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 3 Chicken Thighs (skinless); 180 Gram Dried Ramen Noodles; 2 Tbsp Chicken Stock Concentrate; 2 Tbsp Soy & Mirin (1-1); 1 Ginger; 1 Spring Onion; 1 Tbsp Minced Lemongrass; 2 1&frasl;2 Tbsp Light/Dark Soy/Brown Sugar; 1 Garlic Clove; 1 Cup Baby Spinach; 50 Gram Sweetcorn Kernels; 20 Gram Shitake Mushrooms (dried)

30 min
659 calories

Incredibly flavourful, easy, homemade, chicken ramen noodle soup with ginger glazed chicken thighs. Take the usual ramen up a notch with authentic flavours of shitake mushroom, ginger, garlic, soy and mirin. Better still, this dish is ready in 30 minutes!

Number of servings

Ingredients

3 Chicken Thighs (skinless)
180 Gram Dried Ramen Noodles
2 Tbsp Chicken Stock Concentrate
2 Tbsp Soy & Mirin (1-1)
1 Ginger
1 Spring Onion
1 Tbsp Minced Lemongrass
2 ¹⁄₂ Tbsp Light/Dark Soy/Brown Sugar
1 Garlic Clove
1 Cup Baby Spinach
50 Gram Sweetcorn Kernels
20 Gram Shitake Mushrooms (dried)

Ingredients

500 Gram Chicken Thighs (skinless)
270 Gram Dried Ramen Noodles
3 Tbsp Chicken Stock Concentrate
3 Tbsp Soy & Mirin (1-1)
1 Ginger
2 Spring Onion
1 ¹⁄₂ Tbsp Minced Lemongrass
3 ¹⁄₂ Tbsp Light/Dark Soy/Brown Sugar
2 Garlic Clove
75 Gram Baby Spinach
75 Gram Sweetcorn Kernels
30 Gram Shitake Mushrooms (dried)

Ingredients

6 Chicken Thighs (skinless)
270 Gram Dried Ramen Noodles
4 Tbsp Chicken Stock Concentrate
4 Tbsp Soy & Mirin (1-1)
2 Ginger
2 Spring Onion
2 Tbsp Minced Lemongrass
5 Tbsp Light/Dark Soy/Brown Sugar
2 Garlic Clove
150 Gram Baby Spinach
100 Gram Sweetcorn Kernels
40 Gram Shitake Mushrooms (dried)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Pot
Frying-Pan

1 Prepare Ingredients

Peel an mince the garlic and ginger. Slice the spring onions, keeping the white and green parts separate. Mix together soy/brown sugar, half the garlic and half the ginger.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

2 Make the Broth

To a large pot over a medium high heat, add chicken stock concentrate, 3.5 cups of water, soy and mirin, lemongrass, shitake mushrooms, the white part of the spring onion, red pepper flakes, remaining ginger and garlic. Bring to a boil then reduce medium low and simmer for 15 minutes.

3 Cook the Chicken

Pat the chicken thigh dry , season with salt and pepper. Heat frying pan to medium high heat, add a drizzle of oil. Cook chicken for 4-5 minutes each side, until golden. Into the pan pour over soy, brown sugar, ginger and garlic mix. Cook mixture down until sticky, turning the chicken a few times to coat. Remove from the heat and rest.

Tip! Do not let the sauce burn, turn down heat if necessary.

4 Finish the Ramen Broth

Add the ramen, spinach and corn to the broth and cook for 3-4 minutes. The noodles should be tender to the bite. Taste and adjust seasoning. Slice the chicken thighs.

Tip! Add more water if the stock is too salty.

5 You Plate It!

Divide the noodles between bowls. Top with the hot ramen broth, then add the sliced chicken and green parts of the spring onion. Enjoy!

Step-by-step instructions