Posted: Jun 2026
Rockin' Ramen Recipe
You wouldn’t necessarily think of noodles in soup as being an obvious street food, but in Japan, ramen as being an obvious street food, but in Japan, ramen is often sold on street corners from food stalls. is often sold on street corners from food stalls. As well as being yummy, this is also a fun meal As well as being yummy, this is also a fun meal to eat – who doesn’t love to slurp up noodles!
Tools
Scales • Measuring spoons • Chopping board
Chef’s knife • Grater • Peeler • Medium saucepan
Measuring jug • Metal spoon • Large bowl
Ice • Slotted spoon • Sauté pan
Wooden spoon • Ladle • Fork • Tongs
Quick Rockin' Ramen Recipe
PREP TIME
30 minutes
COOK TIME
30 minutes
TOTAL TIME
1 hour
SERVINGS
2
Ingredients
- 320g (11 oz) bone-in, skin-on chicken thighs
- 1 tbsp soy sauce
- 2 eggs
- 1 head pak choi, quartered lengthways
- 1 tbsp sesame or vegetable oil
- 1 garlic clove, grated
- Thumb of fresh ginger, grated
- 1 heaped tbsp tomato purée
- 1/2 tsp gochujang (Korean chilli paste) (optional)
- 6 shiitake mushrooms, sliced
- 1 tbsp white miso paste
- 200g (7oz) ramen noodles
- 1/2 carrot, peeled and shaved with a peeler
Instructions
- Put the chicken thighs in a medium saucepan, pour over 1 litre (1 3/4 pints) water and 1 teaspoon of soy sauce, and bring to the boil over a medium heat.
- Using a spoon, gently lower the eggs into the water and cook for 6 1/2 minutes, adding the pak choi after 3 minutes. Meanwhile, fill a large bowl with iced water.
- When the timer goes off, gently transfer the eggs and pak choi to the iced water. Leave the chicken thighs in the saucepan slowly simmering for another 10 minutes.
- To make the base for the broth, pour the oil into a sauté pan over a low-medium heat and, once hot, add the garlic and ginger. Stir with a wooden spoon until golden brown then add the tomato purée and gochujang, if using. Keep moving it around with a wooden spoon until sticky and beginning to caramelize, then turn the heat right down.
- Lift the chicken thighs out of the broth and set aside to cool, then use a ladle to transfer the broth to the sauté pan. Do this slowly and steadily to avoid sizzling and splashing.
- Stir in the mushrooms, miso paste, and remaining soy sauce. Bring back to a simmer and taste, adding more soy sauce if you like. Once you are happy with the flavour, lower the noodles into the broth, breaking them up with a fork, then turn off the heat.
- Gently roll the eggs on your chopping board to crack the shells; be careful as the yolks should still be runny inside! Peel the eggs and then cut them in half.
- Shred the chicken thighs with your hands or a fork, removing and chucking out the skin and bones.
- Give the noodles a good stir, then use tongs to lift them and the mushrooms into serving bowls. Add the eggs, carrot, chicken, and pak choi.
- Ladle over the broth, finish with your choice of toppings, and eat now!
