Japanese ramen noodle soup in a bowl with chopsticks

Japanese ramen noodle soup

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(79 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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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...?
9th Apr, 2019
I used pak choi and mushrooms instead of the the recipes vegs, also added some fried dumpings to the top just to make it extra yum!
31st Jan, 2019
Fab recipe! Straightforward and very tasty. Left the chilli out (not a fan) but it was still very flavourful. Every element added to the overall taste. The broth was top-notch: just like Wagamama!
Winnie Axworthy's picture
Winnie Axworthy
30th Dec, 2018
Great recipe. I found it was a good basic recipe that's fun to experiment with. I added some different spices as well as cabbage, leeks and mushrooms which all worked really well
Big Tex's picture
Big Tex
13th Oct, 2018
BBC, I am disappointed in you. This recipe for ramen is not traditional at all. Unless you build up ramen from a dashi soup base, it simply is not ramen. I realize you are posting recipes for a Western, primarily British audience who may not have access to some authentic Japanese ingredients. That is fine and understandable - but do not advertise it as "traditional" - that is an outright lie and damages your credibility.
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.


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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