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bowl of easy chicken ramen with chopsticks

Easy Weeknight Chicken Ramen Recipe

  • Author: Helen
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45
  • Yield: 2 1x


A super tasty and wholesome chicken ramen bowl that you can throw together on any day/night of the week.

Serves 2.  Use the scaling buttons below to double or triple the quantity.


  • 2 soy marinated ramen eggs or soft boiled eggs (note 1)
  • 1 chicken leg (or 2 small portions of left over chicken) 
  • 600ml (or 2.5 cups) chicken stock 
  • 1.5 tbsp miso paste
  • 1.5 tbsp soy sauce
  • 2 tsp finely chopped ginger 
  • 2 portions of ramen noodles (normally around 200g or 7 ounces)
  • 3 heads pak choi - leaves cut from stems and washed 
  • 164g (or 1 cup) sweetcorn - frozen or tinned is fine

Optional toppings:

  • Nori sheets
  • Chopped spring onions


  1. If you are not using soy-marinated ramen eggs, pierce a tiny hole in the bottom of each egg and boil for 6 minutes. Once cooked run under cold water for a minute, place in a bowl of cold water and set aside.
  2. Place a saucepan of salted water on a medium heat. When the water starts to simmer add the chicken leg and cook for 15-20 minutes. When it is ready remove it from the pan with tongs and set it aside to cool. You can use the same water to boil the noodles and veggies. (note 2)
  3. While the chicken cooks prepare the broth. Pour the stock into another saucepan, add soy sauce, miso and ginger and place on a low heat and stir until combined.
  4. Cook the ramen noodles in the water you used to boil the chicken according to packet instructions.
  5. Remove the noodles with the tongs when they're ready, place them in a colander and run under cold water and set aside (note 3)
  6. Add the pak choi to the simmering water you have used to cook the chicken and noodles and cook for a few minutes until slightly soft. Remove from the pan with tongs and set aside. (note 4)
  7. Cook the sweetcorn in the same water as the pak choi for a couple of minutes and set aside or microwave if you prefer
  8. Shred the chicken meat off the bone with a fork.
  9. Chop your soy-marinated ramen eggs in half vertically. If you have opted for non-marinated eggs peel the shells off and slice in half vertically. (note 5)
  10. Assemble the ramen by adding the noodles to the bowls first and then pouring on the broth.
  11. Top with chicken first, followed by pak choi and sweet corn. 
  12. Add the egg last followed by the nori sheets and spring onions if using


  1. Prepare the soy marinated ramen eggs the night before. Alternatively, you can skip the marinading and include normal soft boiled eggs instead.
  2. Check the chicken is cooked by cutting into it to ensure the meat is white all the way through or use a meat thermometer to check the chicken has reached 75 degrees Celsius or 165 degrees Fahrenheit. 
  3. The time it takes to cook the ramen noodles varies depending on the type of noodles you are using e.g. dried or frozen, however, they often cook in under 5 minutes. Running them under cold water after cooking prevents them from sticking together and stops them from cooking further and becoming too soft.
  4. Pak choi is ready when it has softened a little lost its crunch, but be careful not to overcook it
  5. Tap the bottom of the eggs gently on the countertop to break the shells and gently peel from the bottom
  • Category: Mains
  • Cuisine: Japanese


  • Serving Size: 1
  • Calories: 556
  • Sugar: 6g
  • Sodium: 793mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 64g
  • Fiber: 8g
  • Protein: 39g
  • Cholesterol: 45mg

Keywords: Easy Chicken Weeknight Ramen