Japanese Egg and Chicken Ramen
JapaneseOther InternationalDesi eggsEasy
A quick Japanese-style ramen with chicken, a soft boiled egg and spring onions in a light soy broth.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs
- 150 g chicken, cut into small pieces
- 150 g ramen or instant noodles
- 4 cups chicken stock or water with 1 stock cube
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 2 spring onions, chopped
- 1/2 tsp chilli oil (optional)
Method
- Boil the eggs for 6 minutes, cool, peel and halve.
- Bring the stock to a boil with ginger and add the chicken; simmer for 8 minutes.
- Cook the noodles in the same broth until tender.
- Season with soy sauce.
- Divide the noodles and broth into bowls.
- Top with chicken, halved eggs and spring onions; drizzle with chilli oil if using.
Nutrition — estimated per serving
Calories (estimate)380 kcal
Protein (estimate)26 g
Fat (estimate)13 g
Carbs (estimate)36 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook chicken until no pink remains and eggs until the whites are fully set. Allergens: egg, soy, wheat (noodles). Substitute: use instant noodles without the seasoning sachet. Nutrition figures are estimates only, based on standard per-egg values.