Recipes
Homemade Chicken Ramen
Packed with noodles, this popular Japanese soup makes a comforting lunch. The soft boiled egg on top adds a wonderful richness.
Serves
4
Prep Time
10 min
Cook Time
15 min
Print RecipeIngredients
- 4 cups (1 L) chicken broth
- 2 tbsp (30 mL) miso
- 1 tbsp (15 mL) soy sauce
- 1 tbsp (15 mL) rice wine vinegar
- 1 clove garlic, minced
- 1 tbsp (15 mL) fresh gingerroot, minced
- 1 carrot, shredded or cut into matchsticks
- ¼ lb (0.2 kg) shiitake mushrooms, stems removed and sliced
- 2 packages instant ramen noodles (each 85 g)
- 4 soft boiled eggs, peeled and halved
- 2 green onions, thinly sliced diagonally
- 1 sheet nori, toasted and torn
Instructions
- Step 1
In saucepan, bring broth to boil; reduce heat to medium-low. Add mi-so, soy sauce, rice wine vinegar, garlic and ginger; simmer until fragrant, approximately 10 minutes.
- Step 2
Return to boil; cook carrot and mushrooms until tender, approximately 2 or 3 minutes.
- Step 3
Meanwhile, in separate saucepan of boiling water, cook ramen noodles until tender, approximately 1 or 2 minutes (reserve spice packets for another use). Drain and transfer to 4 large soup bowls.
- Step 4
Ladle broth over noodles. Divide carrot and mushrooms among bowls. Top each serving with soft boiled egg; garnish with green onions and nori.
Tips
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Add a few sliced radishes for added crunch if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 240 |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 33 g |
| Fibre | 3 g |
| Sugars | 4 g |
| Protein | 14 g |
| Sodium | 1810 mg |
