Chicken Ramen with Soft-Boiled Egg

Course : Mains | Cuisine: Japanese | Servings : 2 persons | Cook Time : 30 minutes

Ramen is one of Japan’s most beloved and versatile dishes, enjoyed worldwide for its comforting warmth and depth of flavour. Originating from China and adapted over centuries into Japanese cuisine, ramen is a dish that can be customised in countless ways, from mild and savoury to rich and spicy with your choice of meat or vegan options. Packed with umami, fresh toppings, and nourishing ingredients, it’s a wholesome meal that can be tailored to your preferences. Our version of chicken ramen, featuring Riverside Foods’ chargrilled naked chicken breast, brings a high-protein, halal-friendly option to this classic bowl, making it both healthy and satisfying.

Want to add more heat to your chicken ramen? A spoonful of chilli oil or extra fresh chilli will do the trick. Prefer a lighter broth? Reduce the soy sauce and opt for a squeeze of lime. The beauty of ramen is in its flexibility; top with anything from seaweed to mushrooms, sweetcorn, or even a dollop of miso for added depth.

This chicken ramen is a perfect balance of protein, healthy fats, and nourishing broth, making it a fantastic meal for any time of day. Whether you like it mild or fiery, packed with veggies or kept simple, this bowl is endlessly customisable. Try it once, and it may just become your new favourite comfort dish!

Ingredients

  • For the broth:

    • 1 litre chicken stock
    • 2 tbsp soy sauce
    • 1 tbsp rice vinegar
    • 1/2 tsp sugar
    • 1 tbsp miso paste (white or red)
    • 1 tsp sesame oil
    • 1-inch piece ginger, grated
    • 2 garlic cloves, minced
    • 1 tsp chilli paste

    For the toppings:

    • 2 Riverside Foods chargrilled naked chicken breasts, sliced
    • 2 portions ramen noodles
    • 2 soft-boiled eggs
    • 1 spring onion, sliced
    • 1 sheet nori
    • ½ cup sweetcorn
    • ½ cup sliced mushrooms (shiitake or chestnut)
    • Toasted sesame seeds
    • Fresh chilli, sliced
    • Lime wedges

Method

  1. Prepare the broth: In a large pot, heat sesame oil over medium heat. Add the grated ginger and minced garlic, stirring for 1 minute until fragrant. Pour in the chicken stock, soy sauce, rice vinegar, sugar, and miso paste. Bring to a gentle simmer and let cook for 10 minutes, allowing the flavours to develop.
  2. Cook the ramen noodles: Follow the packet instructions, cooking the noodles until tender. Drain and set aside.
  3. Soft-boil the eggs: Bring a pot of water to a boil, then carefully lower in the eggs. Boil for exactly 6 minutes for a jammy yolk. Transfer to an ice bath, let cool for 5 minutes, then peel and cut in half.
  4. Heat the chicken: While the broth is simmering, warm the chargrilled naked chicken breasts in a pan  and cook as per packaging instructions, then slice them thinly.
  5. Assemble the bowls: Divide the cooked ramen noodles between two bowls. Ladle the hot broth over the noodles, then top with sliced chicken, soft-boiled eggs, sweetcorn, mushrooms, nori strips, and spring onions.
  6. Garnish and serve: Sprinkle with toasted sesame seeds, add fresh chilli for heat, and serve with lime wedges on the side.

Enjoy your chicken ramen!

chicken raman

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