How to Make – 10-minute Japanese chicken ramen

10-minute Japanese chicken ramen – Ramen, meaning “pulled noodles”, is a Japannese-style noodle soup added with wheat or egg noodles served in a very rich broth. Meat, such as sliced pork is often added, along with green shallots, and even a soft-boiled egg. Ramen flavours have evolved as the dish has grown in popularity.

On this occasion, we will share the ramen recipe: 10-minute Japanese chicken ramen

Ramen recipe 10-minute Japanese chicken ramen

No need to buy anything extravagant for this last-minute soup! After a raid of the fridge and pantry, any vegetables and noodles you have on hand will work perfectly.

Hope you guys like it.

About 10-minute Japanese chicken ramen

0:05 Prep 0:05 Cook 4 Servings Easy


  • 30g packet S&B Japanese Instant Aka Miso Soup
  • 375ml (1 1/2 cups) vegetable stock
  • 3cm piece ginger, peeled, cut into matchsticks
  • 150g (1 cup) podded frozen edamame
  • 4 x 120g ramen noodle cakes
  • 2 barbecued chicken breasts
  • Sesame seeds, toasted, to serve
  • Gourmet Garden Lightly Dried Chilli, to serve


  • Step 1
    Put the kettle on. While the kettle boils, empty the 3 sachets of miso soup into a large saucepan. Add the stock, ginger and 500ml (2 cups) tap water. Cover. Bring to boil over high heat. Add the edamame and cook for 2 minutes or until just tender.
  • Step 2
    While the stock mixture comes to the boil, fill a large stockpot one-quarter of the way with tap water. Cover. Pour the water from the kettle into the stockpot. Cover and bring back to the boil. Add the noodles and cook for 2 minutes or until just tender. Drain.
  • Step 3
    Thinly slice the chicken breast. Divide the noodles among serving bowls. Ladle the soup mixture over the noodles. Top with the sliced chicken and sprinkle with sesame seeds and chilli.
NOTE: This recipe Contains gluten , soy , sesame , wheat and lactose.
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See you later, as always happy cooking.

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