Nate’s Japanese Inspired Chicken Ramen Recipe

I’ve been cooking a lot of oriental inspired dishes recently and today I continue that trend with my Japanese inspired chicken ramen. You will definitely be coming back for seconds with my ramen recipe!


What ingredients do I need?

The below will serve 2-4 people (depending on appetite).

For the chicken

400g chicken breast fillets
3 table spoons of Chinese five spice
2 table spoons of sesame oil
2 table spoons of soy sauce

For the egg
2 eggs
2 table spoons soy sauce
2 table spoons of mirin

For the stock

4 table spoons soy sauce
1/2 table spoon of Chinese five spice
700ml chicken stock
1 tea spoon of garlic powder
1 tea spoon of ginger powder
1/2 tea spoon of chilli powder
1 table spoon of sugar
1 tea spoon of sesame oil
Dried fish powder (optional)


250g of ramen noodles
1 nori sheet
Sping onion
Pointed spring cabbage
Dried wakame seaweed flakes (optional)
Crushed dried chillies (optional)
Sesame seeds (optional)
A romano pepper

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Great i’ve got those ingredients what do I need to do?

To start with we’ll start with the eggs as we will want these to soak in a mirin soy sauce mixture for a couple of hours, to start boil the eggs for 6 minutes, and then reduce to a simmer for 3 more minutes. Transfer the eggs to a bowl of ice water and leave to sit until the eggs are cold. While the eggs are cooling down add 6 table spoons of water, 2 table spoons of soy sauce and 2 table spoons of mirin to a resealable bag.


Next up bash the egg carefully against a hard surface like a work top, and then start to peel the shell off, once down place the eggs into the soy sauce-mirin mixture and place the bag into a bowl, then put that into the fridge and leave for at least 2 hours.


While waiting we can cook the chicken up ready to put into the stock, start by putting two table spoons of sesame oil onto a wok, then place the chicken and get a good covering of five spice. After cooking at a medium high heat and the chicken starts to whiten a bit add the soy sauce. Keep cooking until done. Leave the chicken to cool and then transfer to the fridge.



Now that’s done, place the ramen noodles into a saucepan of water and cook at a medium high heat, periodically sir to prevent the noodles from sticking or burning to the sides. They don’t take long to cook once done, strain it out. Now that the chicken is cooked rip it into pieces to allow it to soak up more flavour when it’s added to the stock. Lastly place all the ingredients of the stock into a large saucepan with 300ml of water and place on a medium high heat.


Now place the equally distribute the ramen noodles in each bowl, can you can reuse the pan for the spring cabbage and romano pepper, for the spring cabbage cut out the stalk, folder and slice into small slices, also cut the romeo pepper into small slices. Boil these at a medium high heat for 3 minutes.

While that’s cooking shop the eggs in half and then equally distribute the chicken into each bowl followed by several big spoons of the stock.

Next cut the nori into strips and place into one area of the bowl, then add some of the cabbage and pepper into another corner, then pour another spoon of the stock on top of that. Next add the sesame seeds, chopped spring onions and wakame seaweed flakes, add add some crushed dried chillies.

And that’s it we’re done, and ready to serve, enjoy!


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