RECIPE: Yummy Chicken Ramen Soup

Chicken Ramen

Today, I am sharing one of my favourite recipes with you; a home-made chicken ramen soup. Perfect for a Friday night in!

This week, my inboxes have been full of messages from friends and followers asking me for more recipes. Considering that my Instagram and Facebook pages are collages of food porn, I completely understand the request for more culinary shares. So, instead of teasing you guys with photos of the amazing stuff I cook and eat, I will start sharing more recipes so you guys can enjoy healthy, delicious food too! I just ask one request… if you make one of my creations, please shout about it and tag me so I can see.

This recipe is genuinely one of my favourites. Such simple ingredients, but absolutely packed with flavour. This is a great alternative to meals from WagaMama or PF Chang’s or other Asian restaurants, which can be really carb-heavy and packed with unnecessary sugars. This is my go-to meal for a Friday night in, or after a long run.

Ingredients (Makes 2 servings):

  • 1 tbsp Sesame Oil
  • 1 tbsp Coconut Oil
  • 2 tbsp Low Sodium Soy Sauce
  • 1-2 ” Ginger Root
  • 3 Cloves of Garlic
  • 1 small Red Chilli Pepper
  • 1 large Free-Range egg
  • 300g Chicken Breast
  • 1/4 bag of Fresh Spinach (200g bag)
  • 1 Packet of Amoy Rice Noodles
  • Chicken Stock (2 cubes, 1 pint boiling water)
  • 2 Cups of Water
  • 1 bunch Green Onions

Step 1: Cut up the chicken breast into small chunks or strips and marinate in sesame oil, half the soy sauce, and 1 diced garlic clove for 30 minutes.

Step 2: Cook the chicken in the coconut oil on a medium heat, on a griddle or grill-pan, until cooked all the way through. Put the chicken aside in a bowl.

Step 3: Boil the egg!

Step 4: Add a tiny bit of coconut oil to a medium pot and add the diced ginger, two diced garlic cloves, and the diced chilli pepper. Cook on a low-medium heat for 3-4 minutes or until softened. Add the chicken stock and cups of water. Add the soy sauce. Cook on a low-medium heat and simmer for approximately 5 minutes. (*You can add a teaspoon of honey to sweeten if you like, but I usually feel it doesn’t need it! You can also add 2 tbsp of soy sauce or if you like your food salty, add a pinch of salt. Just taste it first, and season to taste.)

Step 4: Cook the rice noodles for 2-3 minutes. Boil, steam, microwave or whatever it says on the packet. Every brand is different. I chose Amoy because they were the least “bad” noodles I could find. They were made with rice flour and water, and had very few other ingredients. Do NOT use egg noodles. They are made with wheat flour.

Step 5: Once the noodles are cooked, split them between two bowls. Put the chicken, the egg and spinach on top. Chop up the green onions and throw those on top too. Finally, pour the soup broth over the two bowls. Serve and Enjoy!

And there you have it. An easy, simple, homemade chicken ramen. Is this 100% clean? No. The rice noodles are not completely clean, but the important thing is that you find the ones with the least “bad” ingredients. This is so much better than a take-out meal or an oversized mega-bowl of ramen from somewhere like WagaMama. The garlic, ginger and chilli add a ton of flavour and the chicken and egg keep the protein content high. I hope you enjoy making this, but I hope you enjoy eating it even more!

Ramen Close-Up

Just look at all those delicious, nutritious ingredients. Even just looking at this photo is making me hungry!

5 thoughts on “RECIPE: Yummy Chicken Ramen Soup

  1. charlestoncrafted says:

    yum! I love this kind of recipe because you can add in whatever veggies – if you don’t have spinach, cabbage is really good. Mushrooms and onions and peppers would be god too! Love the egg on there – now I am hungry 🙂


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