Chicken Ramen Recipe
Preparation time
Cooking time
Total time
An easy Ramen Recipe to create at home using homemade stock or good quality organic stock cubes.
Recipe type: Mains
Cuisine: Japanese
Servings: 4
  • Ramen Broth Ingredients
  • 1.5 litres stock (using 3 good quality wet stock or organic broth)
  • 4 tablespoons of soy sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons finely grated ginger
  • 2 tablespoons crushed garlic
  • 1 small bunch of coriander stalks
  • 1 small red onion, quartered
  • 1 carrot, quartered lengthwise
  • Noodles
  • 6 nests of noodles (a nest for each person)
  • Addition Ideas
  • Silken Tofu Slices
  • Chicken breast
  • Flat iron steak
  • Vegetables to add to the Ramen
  • Grated carrots
  • Sweetcorn
  • Handful of beansprouts
  • Broccoli
  • Pak choi
  • Coriander, roughly chopped
  • Spring onion, chopped
  • Fresh red chilli, sliced
  • Chopped coriander
  • ΒΌ lime or lemon
  • Fresh red chillis, sliced
  1. Add all the broth ingredients to a large pot.
  2. Allow the stock to boil for a minimum of 10 minutes.
  3. You are wanting all the flavours of the additions to seep into the stock.
  4. Leave the pot simmering with the stock while you chop the balance of the ingredients.
  5. When you are ready to serve, strain or scoop out the carrot, onion and coriander stalks.
  6. They were just there for flavour.
  7. Use the same water to lightly cook any of the chosen vegetables broccoli or courgettes.
  8. Just before you are ready to serve cook the noodles in the broth.
  9. Assembly
  10. Add the noodles into the bottom of a soup bowl.
  11. Add the vegetables on top of the noodles.
  12. Pour in the broth and lay the meat on top of the vegetables.
  13. Garnish with chillis, coriander and spring onion if using.
Stock use 3 good quality wet stock or organic broth.
For children, this is lovely served with sweetcorn and broccoli.
Please taste your broth, if it isn't quite flavoursome enough add another ¼ of a stock cube and a little more, soya, fish sauce, and soya sauce. It is very important to taste the stock before serving.
Recipe by Marissa's Recipes & Ideas at