Easy Chicken Ramen

Ingredients

• 30 ml (2 tablespoons)sesame oil
• 6 clovesgarlic, finely minced
• 1 large (or 2 small)shallot, finely chopped
• 2.5 cm (1 inch)fresh ginger root, peeled and thinly sliced
• 1.9 litres (8 cups)chicken stock
• 180 ml (¾ cup)full-fat coconut milk
• 60 ml (¼ cup)reduced-salt soy sauce
• 2 generous tablespoonswhite miso paste
• 30 ml (2 tablespoons), or to tastechilli paste, such as gochujang
• 4 squaresramen noodles
• 283 g (10 oz)baby spinach
• 4chicken cutlets
• A few tablespoonsneutral oil, such as rapeseed oil
• 60 g (1 cup)panko breadcrumbs
• 3 tablespoonssesame seeds
• To tastesalt
• 2eggs, soft-boiled, peeled and halved
• To tastegreen onions, sliced (green parts only)
• 2radishes, thinly sliced
• To tastesesame seeds and red pepper flakes, for garnish

Instructions

1. 1

   Sauté the aromatics

   Heat 30 ml (2 tablespoons) sesame oil in a large pot over medium heat. Add the garlic, shallot and ginger; sauté for 1 to 2 minutes, until fragrant, taking care not to burn the garlic.

2. 2

   Simmer the broth

   Whisk in the chicken stock, coconut milk, soy sauce, chilli paste and miso. Bring the broth to a boil, then lower the heat and simmer for 10 minutes.

3. 3

   Coat the chicken

   While the broth simmers, heat a few tablespoons of neutral oil in a large frying pan over medium-high heat. Mix the panko and sesame seeds in a shallow dish, then press both sides of each chicken cutlet into the mixture so it sticks.

4. 4

   Fry and slice

   Cook the coated cutlets in the hot pan until golden, about 3 minutes per side. Transfer them to a plate and season with a few sprinkles of salt; once cool enough to handle, slice into thin strips.

5. 5

   Cook noodles and spinach

   Add the ramen noodles and baby spinach to the broth. Cook at a low simmer for 3 minutes, or until the noodles are soft; some noodles may cook more quickly.

6. 6

   Assemble the bowls

   Divide the noodles between 4 bowls and ladle the broth over them. Add the chicken and toppings, then serve immediately.

What is chicken ramen?

Ramen is a Japanese noodle soup, commonly served with a seasoned broth and a range of toppings. This version takes an easy, home-cook approach, bringing chicken, noodles and vegetables together in one bowl.

Miso, soy and chilli give the broth savoury depth, while coconut milk makes it creamy. Crisp panko-coated chicken adds a contrasting texture to the soft noodles.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1098 calories, 57g protein, 102g carbs, 51g fat.

The noodles provide much of the carbohydrate, while sesame oil, coconut milk and the frying oil contribute fat. Chicken and eggs supply protein, with further contributions from the broth and miso. For a more balanced plate, serve with extra vegetables such as spinach or radishes and adjust the noodle portion to suit your appetite.

Building the broth

Aromatics first: gently sauté the garlic, shallot and ginger until fragrant. Keep them moving and watch the heat so the garlic does not brown or turn bitter.

Miso and chilli: whisk them into the stock with the coconut milk and soy sauce for an even, well-combined broth. Start with the listed chilli amount if you are unsure about the heat.

Getting crisp chicken

Press the coating: panko and sesame seeds should adhere on both sides of each cutlet. Pressing the crumbs firmly onto the chicken helps keep the crust in place as it cooks.

Hot pan: fry the cutlets in a properly heated layer of neutral oil and give each side about 3 minutes. The outside should be golden; let the chicken cool enough to handle before slicing it into strips.

Noodles and spinach

Watch the noodles: add them to the broth only near the end and check them at 3 minutes. Different ramen noodles can soften at different speeds, so follow the texture rather than leaving them in by default.

Spinach timing: it goes into the pot with the noodles, where it wilts as they cook. A low simmer helps keep the broth from boiling vigorously.

Toppings and serving

Fresh finish: arrange the sliced chicken, halved eggs, green onions and radishes over the bowls. Sesame seeds and red pepper flakes add a final savoury and spicy note.

Serve promptly after ladling in the broth so the chicken coating stays as crisp as possible. Put extra toppings on the table for everyone to add to taste.

Timing the meal

The broth simmers for 10 minutes while you prepare and fry the chicken, so the two parts can be made in parallel. Keep an eye on the noodles near the end, as they need only a short cook.

For a smoother finish, have the toppings ready before dividing the noodles into bowls. That way, the broth and noodles can be served hot without a long pause.

Recipe notes & tips

• Keep the garlic moving in the pan so it does not burn while the aromatics sauté.
• Whisk the miso into the broth thoroughly to avoid clumps.
• Adjust the chilli paste to your preferred level of heat.
• Press the panko mixture firmly onto both sides of the chicken before frying.
• Check the noodles as they cook, since some varieties soften in less than 3 minutes.
• Slice the chicken once it is cool enough to handle, then add it just before serving.

Variations

• More greens: add extra baby spinach to the broth with the noodles.
• Milder broth: use less chilli paste or leave it out.
• Extra crunch: scatter additional toasted sesame seeds over each bowl.
• Different vegetables: add thinly sliced mushrooms to the simmering broth.
• Alternative topping: use sliced cooked chicken in place of the panko-coated cutlets.

Common mistakes to avoid

• Burnt garlic: keep the heat at medium and sauté only until fragrant.
• Clumpy miso: whisk it thoroughly into the broth as you add the liquids.
• Loose coating: press the panko mixture firmly onto both sides of the chicken.
• Pale chicken: wait until the frying oil is hot before adding the cutlets.
• Overcooked noodles: check their texture at 3 minutes and stop cooking once soft.
• Soggy chicken crust: slice and add the chicken just before serving.

How to store

Store leftover broth, noodles and chicken in separate airtight containers in the fridge and use within 2 days. Reheat the broth and noodles gently in a saucepan, and warm the chicken separately in a frying pan or oven to help the coating regain some crispness. Add fresh toppings when serving.

Frequently asked questions