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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.
Speedy Free-range Chicken Ramen with Edamame & Soft-boiled Egg
A bowlful of comfort for cold days. Tender free-range chicken thighs to make the ultimate chicken ramen. A ginger-infused broth with earthy mushrooms, umami miso paste and edamame. Sprinkle with crunchy radishes and furikake. Top with an oozy soft-boiled egg to make it even more delicious.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 egg (Eggs)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 50g edamame beans (Soya)
- 3 radish
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 1 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 300g British Free Range chicken thighs
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 120g chestnut mushrooms
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 537
Protein: 44g
Carbs: 44g
Fat: 19g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 150g British Free Range chicken thighs
- 1 tbsp furikake (use half) (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 120g chestnut mushrooms (use half)
- 50g edamame beans (use half) (Soya)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 3 radish
- 1 egg (use half) (Eggs)
Nutritional Information
Calories: 541
Protein: 45g
Carbs: 45g
Fat: 19g
Speedy Free-range Chicken Ramen with Edamame & Soft-boiled Egg
A bowlful of comfort for cold days. Tender free-range chicken thighs to make the ultimate chicken ramen. A ginger-infused broth with earthy mushrooms, umami miso paste and edamame. Sprinkle with crunchy radishes and furikake. 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 a large saucepan, a sieve & a measuring jug
Simmer the broth
- Thinly slice the mushrooms. Thinly slice the radishes into matchsticks. Slice the chicken into 1cm thick strips
- Fill the large saucepan with 700ml hot water (350ml for 1 person) and bring to a boil on medium-high heat. Stir in the ginger & garlic paste, stock, tamari, vinegar, miso and half the furikake.
- Add the mushrooms and chicken, then lower the heat and simmer for 6 mins. Season lightly with salt and pepper
Boil the egg
- Meanwhile, carefully lower the egg into the small saucepan of boiling water using a spoon
- Boil for 7 mins, then remove and run under cold water
Finish the ramen
- Add the noodles and edamame to the broth and cook for another 4-5 mins, until the noodles are soft and the chicken is cooked through
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Carefully peel and halve the egg
- Share the ramen between bowls, topped with the egg halves. Garnish with the radish and remaining furikake
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