Japanese Chicken Ramen with Soft-Boiled Egg Soul-Warming Chicken Ramen with Marinated Eggs and Umami Broth Ingredients: 2 boneless, skinless chicken thighs 2 soft-boiled eggs 4 cups chicken broth 2 cups water 2 packs fresh ramen noodles (or dried if unavailable) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste 1 teaspoon sesame oil 2 garlic cloves, minced 1 teaspoon grated ginger 1 tablespoon vegetable oil 1 green onion, sliced 1/2 cup corn kernels 1/2 cup bamboo shoots (optional) Nori sheets, for garnish Salt and pepper, to taste Directions: Heat vegetable oil in a pot over medium heat. Sear chicken thighs for 3–4 minutes per side until golden. Remove and set aside. In the same pot, sauté garlic and ginger for 1 minute. Add chicken broth, water, soy sauce, mirin, and miso paste. Stir to combine. Return chicken thighs to the broth. Simmer gently for 20 minutes, covered, until chicken is tender. Remove chicken, slice thinly, and set aside. Cook ramen noodles according to package instructions. Drain and divide between two large bowls. Slice soft-boiled eggs in half. Top noodles with sliced chicken, egg halves, corn, bamboo shoots, green onion, and nori. Pour hot broth over the toppings. Drizzle with sesame oil. Serve immediately, with extra soy sauce or chili oil on the side if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 540 kcal | Servings: 2 servings #ramenlove #chickenramen #softboiledeggs #japanesefood #comfortsoup #asianrecipes #homemaderamen #ramenbowl #soulfood #easyrecipes #weeknightmeals #misobroth #quickdinners #umamiflavor #noodlesoup #heartymeals #ramenrecipe #foodphotography #noodlelovers #cozykitchen Just whipped up this soul-warming Japanese Chicken Ramen ! Juicy chicken, savory miso broth, and that perfect soft-boiled egg make every bite heavenly

Miso Glazed Chicken Thighs Savory Miso-Glazed Chicken Thighs with Sesame and Scallions Ingredients: 6 boneless, skinless chicken thighs 3 tablespoons white miso paste 2 tablespoons soy sauce 2 tablespoons mirin 1 tablespoon rice vinegar 1 tablespoon honey 2 teaspoons sesame oil 2 garlic cloves, minced 1 teaspoon freshly grated ginger 1 tablespoon vegetable oil Toasted sesame seeds, for garnish Sliced scallions, for garnish Directions: In a bowl, whisk together the miso paste, soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger until smooth. Add the chicken thighs and toss to coat well. Marinate in the refrigerator for at least 30 minutes or up to overnight. Heat the vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (let excess drip off) and place in the skillet. Cook for 5–6 minutes per side, or until golden brown and cooked through. Lower the heat and pour in any remaining marinade. Simmer for 1–2 minutes until slightly thickened. Plate the chicken and spoon over the thickened glaze. Garnish with toasted sesame seeds and sliced scallions. Prep Time: 10 minutes (plus marinating) | Cooking Time: 12 minutes | Total Time: 22 minutes (+ marinating) Kcal: 295 kcal | Servings: 4 servings #japanesechicken #misorecipes #easychickenrecipe #weeknightdinner #healthyasianfood #umamiflavor #chickenthighs #misochicken #quickdinner #chickendish #savoryrecipes #asianinspired #homecooking #sesamechicken #skilletdinner #glazedchicken #gingergarlic #mirinchicken #mealprepideas #flavorpacked Craving something sweet, savory, and packed with umami? These Miso Glazed Chicken Thighs are the ultimate dinner win—fast, flavorful, and totally crave-worthy!

Spicy Korean Chicken Fiery Gochujang Korean Chicken with Sticky-Sweet Heat Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 tablespoon honey 2 teaspoons brown sugar 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon vegetable oil 1 green onion, thinly sliced (for garnish) 1 teaspoon sesame seeds (for garnish) Cooked white rice or lettuce leaves, for serving Directions: In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, brown sugar, garlic, and ginger until smooth. Add chicken to the marinade, mix to coat well, and refrigerate for at least 30 minutes (or overnight for stronger flavor). Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve excess) and sauté for 6-8 minutes, until browned and cooked through. Pour in remaining marinade and simmer for 2-3 minutes, until the sauce thickens and coats the chicken. Garnish with sesame seeds and green onion. Serve hot with rice or in lettuce wraps. Prep Time: 10 minutes | Marinate Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes Kcal: 325 kcal | Servings: 4 servings #koreanchicken #spicykoreanfood #gochujang #gochujangchicken #spicychicken #koreanbbq #koreanrecipes #easykoreanfood #weeknightdinners #flavorfulchicken #asianmeals #stickychicken #sweetheat #koreanhomecooking #marinatedchicken #umamiflavor #hotandsavory #homemadekorean #lettucewraps #spicydinner Turn up the heat! This Spicy Korean Chicken is rich with gochujang flavor and perfectly sticky. Serve it over rice or in lettuce wraps!