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.
Chicken & Mushroom Ramen Bowl
A bowlful of comfort for a cold day: sesame chilli oil, rice noodles, tender free-range chicken thighs. All simmered in a ginger-infused broth and topped with a soft-boiled egg. All ready in under 30 minutes.
Prep in 10
High protein
Serving size
Ingredients
- 100g edamame beans (Soya)
- 1 tbsp rice wine vinegar
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 4 radish
- 2 tbsp sesame oil (Sesame)
- 2 egg (Eggs)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2cm fresh ginger
- ½ tsp chilli flakes
- 2 portobello mushrooms
- 600g British Free Range chicken thighs
- 1 tbsp organic seaweed salad
Nutritional Information
Calories: 571
Protein: 44g
Carbs: 41g
Fat: 26g
Chicken & Mushroom Ramen Bowl
A bowlful of comfort for a cold day: sesame chilli oil, rice noodles, tender free-range chicken thighs. All simmered in a ginger-infused broth and topped with a soft-boiled egg. All ready in under 30 minutes.
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Cooking Instructions
- Thinly slice the mushrooms. Cut the ginger into thin discs. On a separate chopping board, thinly slice the chicken. Fill a large saucepan with 750ml hot water. Add the mushrooms, ginger, chicken, miso, vinegar and half the seaweed to the saucepan. Season lightly then simmer for 15 mins.
- Bring a saucepan filled with hot water to a boil. Carefully lower the eggs into the pan using a spoon. Boil for 6-7 mins, then remove. Run under cold water and peel carefully.
- Thinly slice the radishes into batons. Make the chilli oil; mix the chilli flakes (to taste) and sesame oil in a small bowl. Set aside for garnish.
- Add the noodles to the broth and cook for another 4-5 mins. Add the edamame and cook for a final 2 mins, until the noodles are soft. Halve the eggs.
- Serve the ramen topped with the eggs. Garnish with radishes and the remaining seaweed. Drizzle over the chilli oil (to taste).
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