Ramen Noodles with Poached Egg
Ramen Noodles with Poached Egg is a comforting Asian-style noodle bowl filled with savoury chicken broth, tender noodles, and juicy chicken pieces. Fresh ginger and soy sauce bring warmth and depth, while a perfectly poached egg adds richness to the broth. Garnishes such as green onions, seared mushrooms, sesame oil, and chilli sauce finish the dish with flavour and texture.
Ramen Noodles with Poached Egg is a comforting Asian-style noodle bowl filled with savoury chicken broth, tender noodles, and juicy chicken pieces. Fresh ginger and soy sauce bring warmth and depth, while a perfectly poached egg adds richness to the broth. Garnishes such as green onions, seared mushrooms, sesame oil, and chilli sauce finish the dish with flavour and texture.
Servings 4 People
Ingredients
Main Ingredients:
- 1.2 litres chicken broth
- 4 portions ramen noodles
- 2 cups chicken pieces cooked shredded or sliced
- 2 tbsp soy sauce
- 1 tbsp ginger freshly grated
- 4 large eggs free-range
Garnishes:
- 3 medium green onions finely sliced
- 1 cup mushrooms sliced and lightly seared
- 1 tsp toasted sesame oil
- Chilli sauce to taste
Larder Essentials:
Instructions
Prepare the mushrooms:
- Heat a small amount of vegetable oil in a frying pan over medium heat. Add the sliced mushrooms and cook for 5–6 minutes. Stir occasionally until golden and slightly crisp. Remove from the pan and set aside.Vegetable oil, 1 cup mushrooms
Prepare the broth:
- Pour the chicken broth into a large saucepan and place over medium heat. Add the soy sauce and grated ginger. Stir well and bring the broth to a gentle simmer.1.2 litres chicken broth, 2 tbsp soy sauce, 1 tbsp ginger
Add the chicken:
- Add the cooked chicken pieces to the simmering broth. Allow them to warm through for about 5 minutes. Taste the broth and season lightly with salt and pepper if needed.2 cups chicken pieces, salt, black pepper
Cook the ramen noodles:
- Add the ramen noodles to the broth. Cook according to the packet instructions, usually about 3–4 minutes. Stir gently to separate the noodles as they soften.4 portions ramen noodles
Poach the eggs:
- Fill a medium saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl first. Carefully slide the eggs into the simmering water. Poach them for about 3 minutes for a soft yolk.
Assemble the bowls:
- Divide the noodles and broth evenly between four bowls. Ensure each bowl receives chicken pieces and plenty of broth.
Add the poached eggs:
- Lift the eggs from the water using a slotted spoon. Place one poached egg gently on top of each bowl of ramen.4 large eggs
Add the garnishes:
- Sprinkle sliced green onions and seared mushrooms over the bowls.3 medium green onions
- Drizzle a little toasted sesame oil on top.1 tsp toasted sesame oil
- Finish with chilli sauce if desired.Chilli sauce
Equipment
- Large Saucepan or stockpot
- Medium saucepan for poaching eggs
Notes
Serving Suggestions:
Serve the ramen immediately while the broth is hot and fragrant.
Break the egg yolk gently so it mixes into the soup. The yolk creates a silky texture that enriches the broth and coats the noodles beautifully.
Break the egg yolk gently so it mixes into the soup. The yolk creates a silky texture that enriches the broth and coats the noodles beautifully.
Nutrition
Calories: 201kcal | Carbohydrates: 5g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 221mg | Sodium: 1730mg | Potassium: 331mg | Fiber: 1g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
