Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Chicken and mushroom ramen recipe

Chicken and mushroom ramen recipe

35 ratings

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! See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 282 calories / serving

Ingredients

  • 2 chicken breasts
  • 1 tsp olive oil
  • 1½ tsp Chinese five-spice
  • 3cm piece ginger, chopped
  • 1.5ltr hot chicken stock
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dark soy sauce
  • 2 garlic cloves, finely chopped
  • 1 tbsp miso paste
  • 300g mixed wild mushrooms, such as shiitake, girolle and enoki, left whole or halved, if large
  • 1 carrot, cut into thin strips
  • 150g greens, shredded
  • 1 x 375g pack fresh egg noodles 
  • 6 spring onions, sliced
  • 1 red chilli, seeded and cut into thin strips, to garnish
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

    1190kj
    282kcal     14%

  • Fat

    6g 8%

  • Saturates

    1g 7%

  • Sugars

    6g 6%

  • Salt

    5g 83%

of the reference intake
Carbohydrate 33.5g Protein 23.5g Fibre 5g

Method

  1. 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.
  2. 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.
  3. 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.

See more Japanese recipes

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.

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus