Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chicken and mushroom ramen recipe

18 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

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

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.

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.