Best Chicken Ramen recipe

Originally an import from China, the Japanese have made this noodle soup their own by flavouring the broth with ingredients such as miso, kombu and katsuobushi (dried tuna flakes). I use miso and dashi powder to give it that authentic taste, both of which are available from Asian supermarkets or online. In Japan, it isn’t rude to slurp as you eat the noodles or to put the bowl to your lips to drink the last bit of the soup, so feel free!


Serves 2

2 eggs

2 tbsp vegetable oil

2 chicken breasts, skin on

100g ramen noodles

2 large handfuls of baby spinach

2 large handfuls of beansprouts

1 litre chicken stock

1 tbsp white miso paste

2 tsp dashi powder

2 tbsp soy sauce

3 garlic cloves, peeled and finely sliced

4cm piece of fresh root ginger, peeled and julienned

2 tbsp saké (Japanese rice wine)

1 long red chilli, deseeded if you want a milder hit, finely sliced at an angle

2 spring onions, trimmed and finely sliced at an angle

1 tsp furikake seasoning

Sea salt and ground white pepper

Sesame oil, to serve


1Bring a kettle of water to the boil, pour into a saucepan and bring back to the boil over a high heat. Gently lower the eggs into it and cook for 5–6 minutes for a slightly runny yolk.

2Meanwhile, put the vegetable oil in a non-stick frying pan and place over a high heat. Season the chicken breasts with salt and a little white pepper and place in the pan, skin side down. Cook over a medium heat for 4–5 minutes on one side.

3Using a slotted spoon, transfer the eggs to a bowl of cold water to stop them cooking.

4Add some salt to the water in the saucepan and bring back to the boil. Add the noodles and cook for 3–4 minutes, or until just tender. Drain and divide between two serving bowls. Add a handful of baby spinach and a handful of beansprouts to each bowl.

5Carefully peel the eggs and cut them in half lengthways.

6Pour the chicken stock into a saucepan, add the miso paste, dashi powder and soy sauce, then place the pan over a medium heat.

7Turn the chicken breasts over and add the garlic and ginger to the pan. Cook for another 2–3 minutes, stirring the garlic and ginger often. Add the saké and cook for another 2 minutes.

8When the chicken is cooked, remove it from the pan to rest. Add the pan juices, along with the garlic and ginger, to the chicken stock and stir well.

9Slice the chicken and place on top of the noodles. Ladle over the stock and garnish with the chilli, spring onions, microherbs and furikake seasoning. Add the halved eggs to the bowls, drizzle with a little sesame oil and serve.

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