The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Miso Chicken Ramen with Wide Brown Rice Noodles & Soft-boiled Egg
A bowlful of comfort for cold days. Tender free-range chicken thighs to make the ultimate chicken ramen. A miso-infused broth with earthy mushrooms, fragrant ginger and chunky edamame. Oodles of noodles swirling through. Sprinkle with pickled radish and sesame seeds. Top with an oozy soft-boiled egg to make it even more delicious.
High protein
Serving size
Ingredients
- 1 tsp chilli flakes
- 100g edamame beans (Soya)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 egg (Eggs)
- 2 tsp black sesame seeds (Sesame)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 4cm fresh ginger
- 240g chestnut mushrooms
- 3 radish
- 600g British Free Range chicken thighs
Nutritional Information
Calories: 563
Protein: 44g
Carbs: 43g
Fat: 24g
Miso Chicken Ramen with Wide Brown Rice Noodles & Soft-boiled Egg
A bowlful of comfort for cold days. Tender free-range chicken thighs to make the ultimate chicken ramen. A miso-infused broth with earthy mushrooms, fragrant ginger and chunky edamame. Oodles of noodles swirling through. Sprinkle with pickled radish and sesame seeds. Top with an oozy soft-boiled egg to make it even more delicious.
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Cooking Instructions
Before you start
- Bring a small saucepan filled with water to a boil
- Pull out 2 large saucepans, a small bowl, a measuring jug & a sieve
Do the prep
- Thinly slice the radishes, then add to the small bowl with the rice vinegar and a pinch of salt and pepper. Set aside to pickle
- Thinly slice the mushrooms. Slice the ginger into thin discs. Slice the chicken into 1cm thick strips
Fry the mushrooms & boil the eggs
- Heat a large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 5-6 mins, until softened. Season with salt and pepper
- Meanwhile, carefully lower the eggs into the saucepan of boiling water using a spoon. Boil for 7 mins, then remove and run under cold water
Simmer simmer
- Add the ginger, miso, tamari, half the sesame seeds and 750ml hot water to the mushrooms. Bring to the boil, then add the chicken, lower the heat and simmer for 11 mins, until cooked through
- Meanwhile, bring the other large saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Bring everything together
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- When the chicken is cooked, stir the cooked noodles into the broth with the edamame beans and simmer for 1 min, until hot. Season to taste
Finish & plate up
- Carefully peel the eggs, then cut in half
- Stir the pickling juice from the radish into the ramen then season to taste with salt and pepper
- Serve the ramen into bowls, topped with the eggs. Garnish with the pickled radish, chilli flakes (for those who'd like the heat) and the remaining sesame seeds
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