Recipe
Chicken Ramen
A comforting bowl of chicken ramen with springy noodles, savoury miso broth, tender chicken and crisp pak choi, finished with soft-boiled eggs and a little chilli oil.
Ingredients
Method
15 mins prep20 mins cook35 mins total
Put the chicken stock, soy sauce, miso, ginger and garlic in a large saucepan and bring to a gentle simmer. Add the chicken and cook for 8–10 minutes, until opaque and cooked through.
Lift the chicken out briefly and keep it covered. Add the ramen noodles to the broth and cook according to the packet instructions, adding the pak choi for the final 2 minutes so it softens but keeps some bite.
Return the chicken to the pan and stir in the sesame oil. Taste the broth and adjust with a little extra soy or miso only if needed.
Divide the noodles, chicken and pak choi between four bowls. Pour over the hot broth and finish with the halved soft-boiled eggs, spring onions and chilli oil, if using.
About this recipe
This chicken ramen is built around a savoury miso and soy broth, tender pieces of chicken thigh and noodles that stay satisfyingly springy. Pak choi adds a fresh, lightly crisp contrast, while soft-boiled eggs make the bowl feel complete without weighing it down.
The broth comes together on the hob while the chicken cooks gently in the seasoned liquid, keeping the method practical and the washing-up modest. Finish each bowl with spring onions, sesame oil and chilli oil if you like a little heat; the balance should be savoury, warming and clean rather than overly salty.
