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Ramen-inspired chicken stew

A bowl of ramen-inspired chicken stew

Ramen-inspired chicken stew

Name: Ramen-inspired chicken stew
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Yield: 4
Ingredients: 4 chicken thighs chopped into roughly 2cm cubes; 2 garlic cloves crushed; thumb-sized piece of ginger grated; 150g shiitake or oyster mushrooms sliced; 1 litre chicken ramen broth (or use good-quality chicken stock); 2 pak choi trimmed and roughly chopped; 2 large carrots cut into thin batons; 200g dried ramen noodles (or use medium egg noodles); 12 frozen chicken gyoza; crispy chilli oil to drizzle (optional)

Alice Shields

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 15 mins - 7 hrs and 30 mins

A star rating of 4 out of 5.4 ratingsRate

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Use pre-made ramen broth to give this hands-off stew an authentic flavour – though you can substitute for quality chicken stock if you can’t get hold of it

High-fibre

Low calorie

Low fat

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Ingredients

Nutrition

Units:

MetricUS

4 chicken thighs

chopped into roughly 2cm cubes
2 garlic cloves

crushed
thumb-sized piece of ginger

grated
150g shiitake or oyster mushrooms

sliced
1 litre chicken ramen broth

(or use good-quality chicken stock)
2 pak choi

trimmed and roughly chopped
2 large carrots

cut into thin batons
200g dried ramen noodles

(or use medium egg noodles)
12 frozen chicken gyoza
crispy chilli oil

to drizzle (optional)

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Nutrition: Per serving

kcal461
fat12g
saturates3g
carbs56g
sugars9g
fibre8g
protein28g
salt3.07g

Method

step 1

In the bowl of your slow cooker, or in a deep wide-lidded pan, add the chicken, garlic, ginger, mushrooms and plenty of seasoning. Pour over the stock. If making in the slow cooker, cook on high for 4-5 hrs, or on low for 5-7 hrs. If making on the hob, bring to a boil then cover and gently simmer for 1 hr, until the chicken is very tender.
step 2

Remove the lid from the slow cooker or pan and stir in the pak choi, carrots and noodles. Dot over the gyoza. Cook in the slow cooker on high for 15-30 mins, or covered on the hob over a medium heat for 10 mins, until the noodles are tender and the gyoza are cooked through (you may need to stir a couple of times to make sure the noodles are fully submerged).
step 3

Divide the stew between four bowls and drizzle over a little crispy chilli oil to serve, if you like.

Recipe from Good Food magazine, October 2026

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A star rating of 4 out of 5.4 ratings

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