Chicken and mushroom ramen
Packed with the Asian flavours of soy sauce, five-spice and ginger, this warming ramen is brimming with succulent chicken and seasonal mushrooms, making for a delicious autumnal dish. What's more, it's ready in under 30 minutes!
- Rub the chicken with the oil and ½ tsp Chinese five-spice; season. In a frying pan, fry the chicken for 5-6 mins on each side, until cooked through with no pink meat showing. Remove from the pan and set aside to rest, then thickly slice.
- Meanwhile, in a pestle and mortar, grind the ginger to a thick paste. In a large pan, combine the stock, ginger paste, Worcestershire and soy sauces, garlic, miso, mushrooms (reserving enoki for the final 2 mins) and the remaining five-spice. Bring to the boil, then simmer for 7 mins.
- Divide the carrot, greens and noodles between 4 bowls. Ladle over the broth and top with the chicken. Scatter over the spring onions and chilli.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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