Easy One Pot Chicken Ramen

5 from 3 votes

Quick, easy and nutritious, this Easy One Pot Chicken Ramen is packed full of delicious Japanese umami flavours - like seaweed, miso and soy sauce - but takes just 20 minutes to make and only uses one pot. Perfect when you need dinner in a hurry, but don't want to compromise on flavour!

Course Main Course

Cuisine Japanese

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 353kcal

Author Eb Gargano

Ingredients

4 teaspoons white miso (I like Yutaka)
4 tablespoons soy sauce (I like Kikkoman All Purpose)
2 litres boiling water
5 g crispy seaweed (I like Itsu), roughly torn
4 spring onions sliced finely
40 g dried wild mushrooms (or 250g fresh wild mushrooms)
800 g cooked chicken sliced or shredded
250 g wholewheat noodles (or medium egg noodles)
160 g tenderstem broccoli (broccolini)
100 g dark green cabbage / spring greens sliced thickly
2 pak choi white part sliced thickly, green part left as whole leaves

Metric - US Customary

Instructions

Mix together the miso and soy sauce to make a smooth paste. Tip the paste into a very large saucepan and add 2 litres of boiling water.
Place the saucepan on the hob and bring the broth to the boil.
Add the seaweed, dried mushrooms and spring onions. Put a lid on and simmer for 2 minutes.
Add the cooked chicken and noodles and gently separate the noodles.
Add the broccoli, cabbage and white parts of the pak choi. Stir everything together and simmer with the lid on for 2 minutes, or until the noodles are almost-but-not-quite cooked.
Add the green parts of the pak choi on top of everything else, but don’t stir them in, and cook for 1 more minute with the lid on.
Serve in bowls or on pasta plates – make sure everyone gets plenty of the broth.
Eat straight away while the broth is still hot and before the noodles get a chance to soak all the broth up and go stodgy!

Video

Notes

Not suitable for freezing.

Nutrition information is approximate and meant as a guideline only.

Nutrition