Member recipe

Chicken Ramem Soup

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Prep: 20 minutes Cook: 20 minutes

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Serves 2

A simple chicken ramen soup.

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  • 2 boneless, skinless chicken breasts
  • vegetable oil, for oiling
  • salt and white pepper
  • 250g (9oz) ramen noodles
  • 1 litre (1 3/4 pints) chicken or vegetable stock
  • 2 pak choi, trimmed and roughly chopped (or 2 handfuls of baby spinach leaves)
  • 12 pieces menma (canned bamboo shoots), drained
  • 4 spring onions, trimmed and finely sliced


  1. Preheat the grill or griddle pan.

  2. Lightly oil and season the chicken breasts and grill for 4 minutes on each side or until throughly cooked through.

  3. Allow to rest for 5 minutes, slice on the diagonal and set aside.

  4. Cook the noodles in a large pan of boiling water for 2-3 minutes until just tender

  5. Drain, refresh under cold running water and divide between two bowls.

  6. Heat the chicken or vegetable stock until boiling.

  7. Put the pak choi on top of the noodles and ladle in the stock.

  8. Top with the sliced chicken, menma and spring onions.

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