Chicken & Vegetable Shoyu Ramen

A comforting homemade chicken ramen with a rich umami broth, tender chicken breast, fresh vegetables, and soft-boiled eggs, perfect for a satisfying lunch or dinner.

Details

Prep Time	10 minutes
Cook Time	25 minutes
Servings	2
Difficulty	Easy

Equipment

• Large saucepan
• Frying pan
• Wok or large frying pan
• Medium saucepan
• Tongs
• Knife
• Chopping board
• Fine sieve (optional)
• Measuring spoons

Ingredients

For the Broth

• 600ml chicken stock
• 2 cloves garlic, minced
• 15–20g fresh ginger, sliced
• 1½ tbsp soy sauce
• 1 tsp fish sauce
• ¾ tsp MSG
• 1 tsp toasted sesame oil
• ½ tsp rice wine vinegar

For the Ramen

• 400g chicken breast
• 2 bunches ramen noodles
• 1 tenderstem broccoli stir fry kit
• 1 tbsp cooking oil
• 4 eggs

Instructions

Make the Broth

1. Add the chicken stock, garlic, and ginger to a saucepan.
2. Simmer the broth for 15–20 minutes.
3. Strain the broth if desired.
4. Stir in the soy sauce, fish sauce, MSG, sesame oil, and rice wine vinegar.

Cook the Ramen

1. Bring a saucepan of water to the boil.
2. Boil the eggs for 6½–7 minutes.
3. Transfer the eggs to cold water to cool.
4. Slice the chicken breast into bite-sized pieces.
5. Heat the oil in a frying pan over a medium-high heat.
6. Cook the chicken until browned and cooked through.
7. Heat a wok over a high heat.
8. Stir-fry the tenderstem broccoli stir fry kit until tender-crisp.
9. Cook the ramen noodles according to the packet instructions.
10. Peel and halve the eggs.

Assemble

1. Divide the cooked noodles between two bowls.
2. Ladle the hot broth over the noodles.
3. Top with the cooked chicken.
4. Add the stir-fried vegetables.
5. Finish each bowl with two soft-boiled egg halves.

Storage

• Fridge: Up to 3 days in airtight containers, storing the broth separately from the noodles if possible.
• Freezer: Broth only for up to 3 months. Thaw overnight in the fridge and reheat before adding freshly cooked noodles and toppings.