Homemade Chicken and Ramen

Packed with noodles, this popular Japanese soup makes a comforting lunch. The soft boiled egg on top adds a wonderful richness.

Prep Time:
10 min
Cook Time:
15 min


Nutrition Facts
  • 4 cups (1 L) chicken broth
  • 2 tbsp (30 mL) miso
  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (15 mL) rice wine vinegar
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) fresh gingerroot, minced
  • 1 carrot, shredded or cut into matchsticks
  • 1/4 lb (0.2 kg) shiitake mushrooms, stems removed and sliced
  • 2 packages instant ramen noodles (each 85 g)
  • 4 soft boiled eggs, peeled and halved
  • 2 green onions, thinly sliced diagonally
  • 1 sheet nori, toasted and torn


  1. In saucepan, bring broth to boil; reduce heat to medium-low. Add mi-so, soy sauce, rice wine vinegar, garlic and ginger; simmer until fragrant, approximately 10 minutes.
  2. Return to boil; cook carrot and mushrooms until tender, approximately 2 or 3 minutes.
  3. Meanwhile, in separate saucepan of boiling water, cook ramen noodles until tender, approximately 1 or 2 minutes (reserve spice packets for another use). Drain and transfer to 4 large soup bowls.
  4. Ladle broth over noodles. Divide carrot and mushrooms among bowls. Top each serving with soft boiled egg; garnish with green onions and nori.


For a vegetarian version, substitute vegetable broth for chicken broth.

Add a few sliced radishes for added crunch if desired.