Chicken Ramen

Ramen is huge in our house...HUGE! It's one dish that both kids ask for regularly and not for the chicken or noodles, for the broth. When I first starting testing a ramen recipe I was amazed (and overjoyed!) to hear slurps and 'yums' coming from the kids. I honestly expected them to eat the noodles, meat and nothing else but they both really enjoyed the whole dish.

Unlike my husband, when I cook I like to use as few dishes as possible. With that in mind, I tried to make this a one pot dinner. Everything is cooked in the broth so it's maximum flavour, minimal dishes.

As usual, I've tried to sneak a few veg into this. I find the easiest way to get my children to eat their vegetables is to include them in the main dish, rather than just on the side. This way they are more likely to get eaten.

I tend to eat the bulk of my protein at dinner so this is high in protein. If you prefer your meals a little lower you can reduce the amount of chicken or mushrooms.

AuthorJenni FrenchYields4 ServingsPrep Time5 minsCook Time20 mins
 1 tsp extra virgin olive oil
 2 cloves garlic, finely chopped
 2 tsp grated ginger
 1 tsp chinese five spice powder
 3 tbsp tamari
 2 tbsp fish sauce
 1 l chicken bone broth/stock
 2 chicken breasts
 4 eggs
 1 zucchini, zoodled
 390 g konjac noodles, drained and rinsed
 100 g fresh shiitake mushrooms
 1 bunch bok choy, ends cut off and chopped into large pieces
 1 tsp sesame oil
Optional Toppings
 1 tbsp dried chilli flakes
 1 tbsp sesame seeds
 2 spring onions, thinly sliced
 1 sheet seaweed, torn

Heat olive oil in a large saucepan over a medium heat and add garlic, ginger and chinese five spice. Stir until fragrant.


Add broth, tamari and fish sauce, stir to combine and then add chicken breasts and eggs (wash the eggs first to make sure the shells are clean).


Bring to the boil and then reduce to a simmer for 15 minutes.


After 3 minutes of simmering, remove the eggs with a slotted spoon.


Run the eggs under running cold water to peel and then cut in half and put to the side.


With 5 minutes to go, remove the chicken and add the shiitake mushrooms. Continue simmering while you slice the chicken and prepare the bowls.


In the serving bowls, arrange the konjac noodles, zoodles and bok choy. Lay sliced chicken on top of the noodles etc.


Add sesame oil to the broth and stir, then spoon into each bowl gently (the heat from the broth will cook the bok choy a little).


Place hard boiled eggs on top and sprinkle over preferred toppings.



Nutrition Facts

Servings 4

Amount Per Serving
Calories 325
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 2.4g12%
Sodium 208.3mg9%
Net Carbohydrate 1.1g1%
Sugars 0.2g
Protein 52.7g106%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.