Japanese Ramen Soup

PREP: 10 minutes
COOK: 15 minutes
Skill Level: Medium
A picture of ramen soup

Nutrition Info (Per Serving)

359 kcal Energy
26g Carbohydrate
43g Protein
3g (of which Sugar)
8.5g Fat
3g Fibre
2.5g (of which Saturated Fat)
1.66g Salt


4 medium eggs

1 litre chicken stock

2 chicken breast fillets, thinly sliced

5cm piece ginger, peeled and grated

2 tsp reduced salt soy sauce

125g brown rice udon noodles

100g frozen sweetcorn

200g pack sliced cavolo nero

100g spinach


Place the eggs in a small saucepan of cold water, bring to the boil and cook for 2½ minutes, drain and run under cold water. Peel and cut in half.

Meanwhile, heat the stock in a large saucepan with the chicken, ginger and soy, cover and simmer for 5 minutes. Add the noodles and sweetcorn and cook for 4 minutes, covered. Stir in the cavolo nero and cook for a further 4 minutes.

Stir in the spinach for a few moments until just wilted and serve in 4 bowls topping each with 2 halves of egg.


Cooking Tips

Egg noodles or thick rice noodles work well in this soup too. Great for using up leftover roast chicken. Try replacing the chicken with pak choi, omit the eggs and use vegetable stock for a vegan option.

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