Japanese ramen noodle soup served in a bowl with chopsticks

Japanese ramen noodle soup

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(30 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 the chicken stock, garlic, soy sauce, Worcestershire sauce, ginger, five spice, chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins. Taste the stock – add sugar or soy sauce to make it sweeter or saltier to your liking.

  2. Cook the ramen noodles following pack instructions, then drain and set aside. Slice the pork or chicken, fry in the sesame oil until just starting to brown, then set aside.

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

  4. Strain the stock into a clean pan, then bring to the boil once again. Divide the stock between the bowls, then sprinkle over the nori, spring onion or shallots and sesame seeds. Allow the spinach to wilt slightly before serving.

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Comments, questions and tips

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17th Sep, 2015
Lovely ingredients, very easy to make, authentic and very tasty.
28th Apr, 2015
Really tasty (and quick!)
30th Aug, 2014
Way easier than I thought it would be and really tasty!
1st Jun, 2014
Wife said it was better than Wagamama's! Boom!
25th Feb, 2012
We have just had this for dinner. changed things slightly to suit our tastes, but only the extras. Used the stock as per recipe and was delish!
25th Feb, 2012
We have just had this for dinner. changed things slightly to suit our tastes, but only the extras. Used the stock as per recipe and was delish!
24th Jun, 2011
Good winter warmer. I skipped the corn, as it sounded weird but otherwise a nice recipe. I used miso and chicken stock together for a slightly healthier and more authentic version. Easy and tasty.


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