Japanese ramen noodle soup in a bowl with chopsticks

Japanese ramen noodle soup

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(95 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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Nathan Wallace's picture
Nathan Wallace
28th May, 2020
Not Bad. I'm not really an expert with Ramen but the Stock tasted a bit plain and there wasn't much liquid in the bowl when I dished it out. Not sure if the five-spice worked and the chicken and egg had no seasoning. I'd recommend marinating both the Chicken and Egg in some sort of Soy Sauce mixture for additional taste!
annaelenac's picture
27th May, 2020
Delicious and quick soup. I added extra shredded carrot and a diced red pepper to the soup for 10 mins cooking, for that extra nutrient boost and colour. It was absolutely delicious. Will definitely make again.
Bhavesh Madaan's picture
Bhavesh Madaan
24th Apr, 2020
Best ever vegetables hakka noodles recipe. This recipe is really simple and easy to make. Any one can make this recipe very easily and the recipe is very delicious. Here is another ramen noodles stir fry recipe. Check out the recipe here: https://www.foodybud.com/quick-ramen-stir-fry-crunchy-creamy-sweet/
1st Apr, 2020
We made this during lockdown using a leftover pouch of fancy Daylesford Farm chicken bone broth. We also used a leftover pack of stir fry veggies cooked in sesame oil, but followed the actual broth recipe to the letter and the end result was delicious!
1st Apr, 2020
Made this as I saw the video of "how to". I used a Knorr ready made concentrated chicken stock pot. Brown rice noodles. Edamame (no sweetcorn thanks to panic buyers). I sprinkled the chicken with 5 spice powder then George Forman'ed it. The broth was delicious. It didn't matter the noodles sat around for 10 mins while I got everything dressed. Dusted ours with furikake and the children asked to have it again for supper. Going into the binder!
7th Mar, 2020
Doesn’t taste like ramen at all. Bland and uninspiring.
Pinejap's picture
30th Jan, 2020
Really wonderful recipe - the family loved it! Really tasty and so fulfilling. Will definitely make again.
11th Jan, 2020
Awesome recipe ! will do again.
Pretty Di's picture
Pretty Di
4th Jan, 2020
Easy to make. Tastes delicious.looks just like in the picture. Helathy ,Light and flavourful.
8th Nov, 2019
As a Japanese, I just wanted people to know that this is not a Japanese ramen recipe at all. And the noodle in the picture is Udon which is a completely different kind of noodle. Maybe you can call it a Japanese style or Japanese inspired noodle soup...?


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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