Easy Chicken Ramen
By Lisa Faulkner
Published on 24 July 2022
Who doesn't love a warming, deeply flavourful bowl of ramen? Lisa Faulkner certainly does. While living in Japan, Lisa developed a real love for all of the classic ramen varieties including tonkotsu, shio and shoyu. This recipe is Lisa’s take on the fourth class of ramen: miso. It’s quick (for those weeks when you don’t have time to simmer your stock for days on end), easy and delicious. The fragrant flavours of fresh ginger, coriander, garlic and spring onions are perfectly balanced by a kick of chilli and the earthy depth of miso. Tender shredded chicken, slurpy noodles and soft-boiled eggs make this a filling and nourishing midweek supper for the whole family to enjoy. If you prefer, you can substitute the chicken for pork mince or simply add extra tofu.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 1 litre of chicken stock
- 3 garlic cloves, 1 smashed and 2 grated
- 1 tsp of sesame oil, plus a few extra drops
- 7 cm of piece of ginger, , peeled and cut into 8 thick slices
- 10 g of miso soup powder or paste
- 6 salad onions, white parts of 3 for cooking and green parts of 6 to serve, thinly sliced (optional)
- 1 tbsp of soy sauce
- 550 g of cooked egg noodles (or 250g dried)
- 2 cooked chicken breasts, shredded
- 2 eggs, soft-boiled, peeled and halved
- 50 g of sugar snap peas, halved, to serve (optional)
- 1 tsp of sesame seeds
- 1 red chilli, thinly sliced, to serve (optional)
- 2 handfuls of of bean sprouts, to serve (optional)
- 2 pak choi, leaves separated, to serve (optional)
- 100 g of tofu, cut into small pieces, to serve (optional)
- 25 g of coriander
Method
Step 1
Pick the coriander leaves off of the stems and set them aside for later use. Crush the stems using a rolling pin.Step 2
In a large pot, add the crushed coriander stalks, stock, 1 smashed garlic clove, 1 tsp sesame oil, the sliced ginger and the miso soup powder. Cover and bring to the boil, then turn down the heat and simmer gently for 10 mins, ensuring the soup doesn’t boil.Step 3
Strain the soup, then transfer it back to the pot, discarding the garlic, coriander stalks and ginger. Add to the pot the remaining 2 cloves of grated garlic, the white parts of 3 spring onions, the soy sauce and a few drops of sesame oil, then stir to combine. Bring the soup to a simmer for 1 min, then remove the pot from the hob.Step 4
Either microwave the cooked egg noodles until heated through, or cook dried noodles as instructed on the packet. Take 4 deep soup bowls and divide the noodles between them, then add the shredded chicken breasts, halved boiled eggs and any of the garnishes you like. Pour over the soup and serve immediately.