Kevin’s Ramen

Quick Chicken Ramen

Add a freshly soft boiled egg to make a complete ramen dinner!
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Course Main Course
Cuisine Asian
Servings 4


  • 4 eggs optional
  • 800 ml chicken stock
  • 1 tbsp. miso paste – optional
  • 3 tbsp. soy sauce
  • 1 tbsp mirin
  • 1 tbsp. sesame oil
  • 1 tsp fish sauce
  • 1 red pepper sliced
  • 2 carrot sliced thinly
  • 100 g sweet heart cabbage optional
  • 2 cm fresh ginger sliced
  • 1 clove garlic chopped
  • 1 red chilli sliced
  • 2 dried ramen noodles
  • 1 chicken filet thinly sliced


  • First, if using soft boil eggs, place a saucepan of water to boil over hight heat. Once boiling, add the eggs. Simmer for 4 minutes. Remove from the heat and quickly peel the eggs and keep aside until needed.
  • In the meantime, in a wok or a saucepan, over medium heat, add the stock, the miso paste, soy sauce, mirin, sesame oil, fish sauce and bring to the boil.
  • Add the carrot, red pepper, ginger, chilli, garlic, cabbage if using, and simmer for 5-8 minutes or until the vegetables are just softened yet still crunchy.
  • Add the ramen noddle and the chicken slices and cook for the further 4 minutes or so until the ramen is plump and the chicken are cooked through.
  • Pour and divide the noddle mixture in serving bowls and add in each half of the soft-boiled eggs in each bowl.
  • Spoon over extra hot broth and sprinkle with some parsley or coriander.
  • Enjoy immediately.
Keyword chicken, Kevin Dundon, quick and easy

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