Skip to main content

Japanese ramen noodle soup Recipe


Ingredients :

375g ramen noodles

 - 3 garlic cloves, halved

 - ½ tsp Chinese five spice

 - 2 tsp sesame oil

 - 400g sliced cooked pork or chicken breast

 - 1 tsp Worcestershire sauce

 - pinch of chilli powder

 - 700ml chicken stock

 - 1 tsp white sugar (optional)

 - thumb-sized piece of ginger, sliced

 - 4 tbsp soy sauce, plus extra to season

For the garnish :

 - 4 boiled eggs, peeled and halved

 - sliced green spring onions or shallots

 - sprinkle of sesame seeds

 - 100g baby spinach

 - 1 sheet dried nori, finely shredded

 - 4 tbsp sweetcorn


  • 1. Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

  • 2. Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

  • 3. Cook 375g ramen noodles following the pack instructions, then drain and set aside.

  • 4. Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

  • 5. Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.

  • 6. Strain the stock into a clean pan, then bring to the boil once again.

  • 7. Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.