Japanese ramen noodle soup

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(72 ratings)

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

PREP 20 mins
COOK 20 mins

Nutrition: Per serving

  • kcal629
  • fat12g
  • saturates3g
  • carbs75g
  • sugars7g
  • fibre6g
  • protein51g
  • salt4.9g


700ml chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
1 tsp Worcestershire sauce
thumb-sized piece of ginger, sliced
½ tsp Chinese five spice
pinch of chilli powder
1 tsp white sugar (optional)
375g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil

For the garnish

100g baby spinach
4 tbsp sweetcorn
4 boiled eggs, peeled and halved
1 sheet dried nori, finely shredded
sliced green spring onions or shallots
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.

Goes well with