Japanese Ramen with Chicken





20 min


25 min



  • 2 Boneless skinless chicken breast
  • 4 cups Chicken broth
  • 2 cloves Garlic (crushed but not chopped)
  • 4 thin slices Ginger
  • 2 tsp Worcestershire sauce
  • Dash Chinese 5 spice
  • 1/4 tsp Chili powder
  • 6 tbsp Soy sauce
  • 1/2 tbsp Garlic powder
  • 2 packages Ramen
  • 2 Soft boiled eggs
  • 1 cup Bean sprouts
  • 2 Baby bok choy
  • 1/2 sheet Nori seaweed sheet
  • 2 Green onions (sliced)

Place chicken in a bag with 2 tbsp of soy sauce and garlic powder. Marinate for 1 hour to overnight.

Slice the chicken and cook in a pan over medium heat. Set aside.

Boil eggs for 6 minutes, cool, peel and set aside.

In a medium pot add chicken broth, worcestershire sauce, garlic, ginger, chinese 5 spice, chili powder and remaining soy sauce. Simmer for 15 minutes.

Chop and blanch the bok choy and bean sprouts.

Cook the ramen noodles according to instructions (do not add any seasoning that may come in the package).

To assemble:
Place noodles in a large bowl, pour broth over noodles. Arrange chicken on one side then bok choy, bean sprouts, boiled egg (halfed) and bean sprouts. Snap a few pieces of the seaweed and place on top. Serve and enjoy!


Recipe By

Giulia C.

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