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Ramen with Teriyaki Chicken

4

Special Diet

Dairy-Free, Gluten-Free

Course

Main Course, Soup

Main Ingredient

Pasta & Noodles, Poultry

Occasion

Quick & Easy, Restaurant Favorites

Ingredients

  • 1 rotisserie chicken
  • 1 tablespoons olive or vegetable oil
  • 4 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 4 cups gluten free chicken broth
  • 2 cups water
  • 3 tablespoons San-J Tamari Soy Sauce
  • 2 tablespoons mirin
  • Kosher or fine sea salt and pepper to taste
  • 1/3 cup San-J Teriyaki Sauce
  • 10 ounces gluten-free ramen noodles
  • Toppings:
  • Ramen eggs
  • Sliced peppers
  • Bean sprouts
  • Sliced shiitake mushrooms
  • Sliced green onions
  • Sauteed bok choy or kale
  • Sriracha sauce

Directions

  • Prepare the ramen eggs ahead of time, if using. 
  • Shred the meat and set aside, reserving the skin and bones.
  • Heat the oil in a large Dutch oven or stock pot over medium heat. Add the garlic and ginger and cook, stirring, for about 1 minute or until fragrant. Add the chicken broth, water, San-J Tamari Soy Sauce, and mirin along with the chicken bones and skin. Bring to a boil. Reduce heat and simmer uncovered for 20-30 minutes. Strain the broth, season to taste with salt and pepper and keep warm.
  • Place the chicken in a large skillet with the teriyaki sauce and heat over medium heat until heated through and the sauce is absorbed, about 5 minutes.
  • Cook the ramen noodles according to the package directions.
  • To serve, divide the noodles among 4 large bowls and ladle the broth over. Top as desired and eat.

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