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Chicken Ramen

Made with tender chicken, flavourful broth, springy noodles, and freshvegetables, this easy ramen recipe brings restaurant-style comfort foodstraight to your kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts sliced thinly
  • 2 packs ramen noodles discard seasoning packets
  • 1 tablespoon sesame oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 litre chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste optional
  • 1 teaspoon honey or brown sugar
  • 150 g mushrooms sliced
  • 2 spring onions chopped
  • 2 handfuls baby spinach
  • 2 soft-boiled eggs
  • 1 small carrot julienned
  • 1 teaspoon chili flakes or chili oil optional
  • Salt and black pepper to taste
  • Sesame seeds for garnish

Method
 

  1. Heat sesame oil in a large pot over medium heat.
  2. Add garlic and ginger, sautéing for 1 minute until fragrant.
  3. Add sliced chicken and cook for 4–5 minutes until lightly browned.
  4. Pour in chicken stock, soy sauce, honey, and miso paste if using. Stir well.
  5. Add mushrooms and carrots, then simmer for 10 minutes to develop flavour.
  6. Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
  7. Add spinach to the broth and cook for 1 minute until wilted.
  8. Divide noodles between serving bowls.
  9. Ladle hot broth, chicken, and vegetables over noodles.
  10. Top each bowl with soft-boiled egg halves, spring onions, sesame seeds, and chili oil if desired. Serve immediately.

Notes

Chef’s Tips
  • Use chicken thighs instead of breast for extra tenderness and flavour.
  • Soft-boil eggs for 6–7 minutes for a jammy centre.
  • Add bok choy, sweetcorn, or bean sprouts for extra texture and nutrition.
  • For a richer broth, stir in a splash of coconut milk or a spoonful of peanut butter.
  • Store broth separately from noodles when meal prepping to prevent sogginess.