Japanese ramen noodle soup in a bowl with chopsticks

Japanese ramen noodle soup

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(36 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4

Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome

Nutrition and extra info

Nutrition: Per serving

  • kcal629
  • fat12g
  • saturates3g
  • carbs75g
  • sugars7g
  • fibre6g
  • protein51g
  • salt4.9g
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  • 700ml chicken stock
  • 3 garlic cloves, halved
  • 4 tbsp soy sauce, plus extra to season
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp Worcestershire sauce
  • thumb-sized piece of ginger, sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp Chinese five spice
  • pinch of chilli powder
  • 1 tsp white sugar (optional)
  • 375g ramen noodles
  • 400g sliced cooked pork or chicken breast



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 tsp sesame oil

For the garnish

  • 100g baby spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 tbsp sweetcorn


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 4 boiled eggs, peeled and halved



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 sheet dried nori, finely shredded
  • sliced green spring onions or shallots
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • sprinkle of sesame seeds


  1. Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

  2. Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

  3. Cook 375g ramen noodles following the pack instructions, then drain and set aside.

  4. Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

  5. Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.

  6. Strain the stock into a clean pan, then bring to the boil once again.

  7. Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

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Comments, questions and tips

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19th Jul, 2018
I love this recipe so much I have started making it at least once a month. This recipe is also great with edamame beans, and if you have the extra time I recommend marinading the chicken in grated ginger and soy sauce for an hour before baking it and adding it to the dish.
Imogen Hubber's picture
Imogen Hubber
19th Mar, 2018
The five spice makes it taste really weird, terrible recipe
4th Jul, 2017
Correction: for your garnish, green onions are scallions. The purple ones are shallots. Scallions are good on very thing.
Tony Price AU
7th Sep, 2017
Green spring onions are called Shallots in many shops here in Australia. Bizarrely they also call proper shallots (the purple type) Shallots...
27th May, 2017
Made this for son today, some modifications as a little fussy but he absolutely loved it. Will definitely do it again
3rd May, 2017
made 2 teenage boys v happy!
12th Dec, 2016
Worsterchire, haha, omg!
29th Aug, 2016
Best spelling of Worcestershire I've seen in a while! Making this tomorrow
23rd Mar, 2016
Like another poster, this is my go-to recipe for ramen too! Despite the perhaps less-than-authentic ingredients, it tastes very authentic and is easy to make. Great job, and thank you lnguyen :)
21st Mar, 2016
Had it for last night's dinner. Was really tasty :) we said it was better than the wagamamas


7th Mar, 2018
What kind of pork meat is recommended or is ideal for this recipe?
goodfoodteam's picture
8th Mar, 2018
Thanks for your question. Both leg and loin would work well in this recipe as would roast pork belly and shoulder.
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