Spicy Chicken Ramen

Posted by Marketing ZuZanna on

Some of my most favourite memories when travelling to Tokyo, Japan has been exploring the city on electrical bikes, travelling with the super efficient Japanese Rail system, inspecting the intriguing Japanese toilets, sing along at a Karaoke studio, visiting Mount Fugi, Asakusa, Snow Monkeys, temples and more temples.

In a city where little English is spoken and a phone loaded with lots of local data and Google Dynamic Translator is a bare necessity.

And then of course there is the food -

From the spectacular sushi to sashimi, tempura, yakitori to traditional ramen, Japanese food is one of the finest cuisines in the world with a high focus on balance between colour, flavour, high-quality seasonal ingredients and presentation.

Ramen is a noodle soup dish consisting of noodles, a savoury broth, toppings of meat, protein, and/or vegetables finished off with a boiled egg.


  • 2tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 onion, chopped
  • Thumb-sized piece of ginger, chopped
  • 1 cooked rotisserie chicken, de-boned and sliced
  • 700ml chicken or vegetable stock
  • 1 Celery stick, chopped
  • 4 tbsp Soy sauce, plus extra to season
  • 1 tsp Worcestershire sauce
  • ½ tsp Chinese five spice
  • 2 Carrots, cut into matchsticks
  • 4 soft-boiled eggs
  • Small bunch of spring onion, chopped
  • 1 Red chilli, chopped
  • Coriander
  • Lime Juice
  • 375g noodles


  1. Slowly fry the garlic, onion and ginger in olive oil for a few minutes.
  2. Add the chicken and celery. Continue to fry for a further 5 minutes.
  3. Combine the stock, Soy sauce, Worcestershire sauce and Five Spice and add to the chicken.
  4. Bring to a boil and slowly cook for 25 minutes. Add extra water if needed.  You need at least 1 litre of liquid left by the time the cooking is complete.
  5. Cook the noodles as per the instruction on the packet.
  6. Divide the noodles between four bowls. Top with the chicken broth and carrot matchsticks.
  7. Carefully peel the eggs and slice in half. Place 2 halves in each bowl.
  8. Garnish with chopped spring onions, chilli, coriander and lime juice before serving.

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