Speedy Free-range Chicken Ramen with Edamame & Soft-boiled Egg

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Soya, Eggs, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	140Kcal	537Kcal
	587kJ	2248kJ
Fat	5.1g	19g
of which saturates	1.4g	5.4g
Carbohydrates	12g	44g
of which sugars	1.1g	4.3g
Protein	12g	44g
Salt	0.81g	3.1g
Fibre	1.9g	7.4g

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)

Allergens

Contains: Soya, Eggs, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	541Kcal
	546kJ	2264kJ
Fat	4.7g	19g
of which saturates	1.3g	5.4g
Carbohydrates	11g	45g
of which sugars	1.2g	4.8g
Protein	11g	45g
Salt	0.76g	3.2g
Fibre	1.9g	7.9g

Back

Ready in 20 High protein 7 plants Low sat fat

Speedy Free-range Chicken Ramen with Edamame & Soft-boiled Egg

Prep time: 10 mins

Total time: 20 mins

Cuisine: Japanese

Food group: Poultry

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.

Cooking Instructions

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.

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