Chicken and mushroom ramen recipe

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

  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.

  • 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
  • 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


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