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
2 Tbsp. brown sugar
2tbsp + 4tsp soy sauce
300 g dried ramen noodles
2 Tbsp. toasted sesame oil
3 garlic cloves, grated
1 Tbsp. grated fresh ginger
1 l chicken stock
2 Tbsp. white miso paste
125 g 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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
