This super easy and healthy chicken ramen recipe can be made at home in less than hour. We think you'll love this gorgeous, steaming broth of chicken, mushroom and noodles.
This is an easy and warming chicken ramen recipe that can be ready in less than an hour. It's packed full of flavour using ginger, mushrooms, garlic and miso paste.
We also have a slow cooker pork ramen recipe if you would prefer to let your crock pot do the hard work.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
639
Ingredients
6
skinless, boneless chicken thighs
2Tbsp.
brown sugar
2tbsp + 4tsp soy sauce
300g
dried ramen noodles
2Tbsp.
toasted sesame oil
3
garlic cloves, grated
1Tbsp.
grated fresh ginger
1l
chicken stock
2Tbsp.
white miso paste
125g
shiitake or oyster mushrooms, sliced
2
pak choi, trimmed and roughly chopped
Directions
Step 1
Heat grill to medium. Toss chicken thighs with sugar and 2tbsp soy sauce. Grill on a rack sat on a roasting tray for 10-15min, turning halfway, until cooked through. Remove chicken and slice.
Step 2
Meanwhile, rapidly boil water in a large pan or stockpot and cook dried ramen noodles for 4min until just tender. Drain and divide among 4 deep soup bowls.
Step 3
To the same pan, over a low heat, add toasted sesame oil and fry garlic and ginger for 1min, until fragrant. Add chicken stock, 4tsp soy sauce and miso paste and bring to the boil.
Step 4
Add sliced mushrooms and pak choi. Return to the boil, reduce heat and simmer for 5min, until veg is tender. To serve, ladle broth and veg over ramen and add chicken slices.
Per Serving:
Calories: 639
Fibre: 4 g
Total carbs: 66 g
Sugars: 12 g
Total fat: 22 g
Saturated fat: 4 g
Protein: 42 g
Our ultimate chicken recipes 🍗 from Sunday roasts and hearty pies to midweek pasta bakes
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