Chicken ramen with soft eggs and greens
30 min · 51 g protein · 600 cals / serving
A deep, savoury bowl in 30 minutes: chicken broth simmered with ginger, garlic and shiitake and seasoned with white miso, soy and mirin, with tender poached chicken, springy noodles, jammy soft eggs, bok choy, spinach and sweet corn. Weeknight ramen that tastes like it took all day.
Ingredients
Broth
- 6 2/3 cups chicken broth, low-sodium
- a 3 cm (1-inch) piece ginger, sliced
- 4 cloves garlic, smashed
- 4 green onions, whites in lengths for the broth, greens sliced to serve
- 5 oz shiitake mushrooms, stems removed, sliced
- 2 breasts (1 lb 2 oz) chicken breast, each halved horizontally into 2 thin cutlets
- 4 large eggs
- 4 nests (8 1/2 oz) egg noodles, dried ramen or Chinese egg noodles
- 4 small heads bok choy, halved
- 3 cups baby spinach
- 3/4 cup frozen corn
Seasoning
- 3 tbsp miso, white (shiro) miso
- 2 tbsp reduced sodium soy sauce, plus more to taste
- 1 tbsp mirin
- 1 tsp sesame oil
To serve
- 2 tsp toasted sesame seeds
- a pinch, or chilli oil red pepper flakes (optional)
Steps
- Bring the broth, ginger, garlic, scallion whites and shiitake to a boil in a large covered pot. Boil a full kettle at the same time.
- Lower in the chicken cutlets, cover and simmer very gently 8–10 minutes, until 165°F in the thickest part. Lift out onto a board and rest, then slice.
- Meanwhile pour the kettle into a second large pan over high heat and bring back to the boil. Lower in the eggs and cook exactly 6 1/2 minutes, then move them to a bowl of iced water. Keep the water boiling.
- Cook the noodles in the egg water as the pack says (usually 3–4 minutes), adding the bok choy for the last 2 minutes, the spinach and corn for the last 30 seconds. Drain and divide among four deep bowls.
- Fish the ginger and scallion out of the broth. Whisk the miso with a ladle of the hot broth until smooth, then stir it back in with the soy sauce, mirin and sesame oil; do not let it boil again. Taste, and add more soy a teaspoon at a time until it is assertively savoury.
- Peel and halve the eggs. Top the noodles with the sliced chicken and eggs, ladle over the hot broth with its mushrooms, and finish with scallion greens, sesame seeds and chilli for whoever wants it. Eat straight away.
Good to know
Can I make it ahead?
Make the broth and poach the chicken up to 3 days ahead and keep them apart in the fridge; reheat the broth, cook the noodles, greens and eggs fresh. Noodles left in broth go soft.
Can I use rotisserie chicken?
Yes, shred 400 g of rotisserie chicken (skin off) and warm it in the broth for 2 minutes. That cuts the time to 20 minutes.
Per
- Calories
- 66
- Protein
- (35%)
- 6 g
- Fat
- (25%)
- 2 g
- Carbohydrates
- (41%)
- 7 g
- of which sugar
- 1 g
- Fiber
- 1 g
- Sodium
- 274 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2401 kcal goes into the pot and 3483 g of ingredients comes out as about 3640 g of food: 66 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.