Chicken Ramen

Try this classic Japanese chicken noodle soup recipe, using an array of fresh ingredients from our fruit and vegetable aisles
Chicken Ramen
ITP Images
Chicken Ramen
March 17, 2019
Preparation Time 20 minutes
Cooking Time 40 minutes
Serves 4

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


2 tbsp toasted sesame oil
2 cloves garlic, crushed
5cm fresh ginger, peeled and grated
250g mixed mushrooms
1L chicken stock
3 tbsp soya sauce
2 tbsp fish sauce
2 tbsp miso paste
4 tbsp spinneysFOOD Honey
4 tbsp rice vinegar
2 limes, juiced
1 red chilli, sliced
4 skinless chicken breasts
400g ramen noodles
200g pak choi, halved lengthways
4 soft-boiled eggs, for serving
Julienne carrots, sliced spring onions, red chillies and spinneysFOOD Fresh Coriander, for serving
Toasted sesame seeds, for garnishing


  • 1

    In a large pot, sauté the garlic, ginger and mushrooms in the sesame oil over medium heat for 5 minutes until golden

  • 2

    Add the chicken stock, soya sauce, fish sauce, miso, honey, rice vinegar, lime juice and chilli. Stir to combine

  • 3

    Add the chicken to the pot and cover with a lid. Cook for 30-40 minutes or until the chicken is cooked, and tender

  • 4

    Using two forks, shred the chicken – it should easily fall apart

  • 5

    Add the ramen noodles, pak choi and coriander. Set aside for 5 minutes before serving

  • 6

    Serve with eggs and the rest of the toppings

  • 7

    Garnish with toasted sesame seeds and serve immediately



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