RECIPE: Quick Chicken Ramen

Fused by Fiona's chicken ramen recipe for Japanese food

Recipe by Fiona Uyema, author of Japanese Food Made Easy and founder of Fused by Fiona Uyema Ltd. You can find her at @fionauyema and @fusedbyfionauyema

This is a simple ramen recipe filled with flavour to make at home. You can easily add your own twist and don’t be afraid to slurp while eating it! Most people are surprised that slurping is acceptable in Japan when eating hot noodle dishes like ramen. The Japanese believe it makes the food taste nicer and shows the chef that you are enjoying the food.

Serves 2


  • 1 tbsp sake
  • 1 tbsp vegetable oil
  • Salt and pepper, to season
  • 1 chicken breast, butterfly cut
  • 1 litre chicken stock
  • 1 tbsp dried seaweed
  • 2 packs of egg or ramen noodles (about 400g)
  • 3 tbsp miso paste
  • 100g beansprouts, washed
  • Handful of pak choi leaves, washed and roughly chopped
  • Spring onion, to garnish
  • Shichimi togarashi or Fused Cheeky Chill soy sauce, to drizzle over to add a little spice

To serve ramen you’ll need:

  • 2 large bowls
  • 2 spoons
  • 2 sets of chopsticks


1. To make the marinade for the chicken breast, in a small bowl mix together the sake, vegetable oil, salt and pepper.
2. Using your hands, completely cover the chicken in the marinade and leave to rest for 5 to 10 minutes.
3. Once the chicken is ready, heat a heavy-based pan on a medium to high heat and seal the chicken on both sides. Then reduce the heat and continue to fry until the chicken is cooked through and set aside.
4. Bring the stock to the boil in a large saucepan and immediately reduce to a simmer.
5. Place the dried seaweed in a bowl of cold water for 5 minutes to soften. Then squeeze out any excess water and set aside.
6. Cook the noodles according to the instructions on the pack (some noodles are pre-cooked and others need to be boiled).
7. Toss the noodles into the stock. Bring the stock back to the boil, then immediately reduce to a simmer.
8. In a small bowl, mix the miso paste with a few tablespoons of hot stock from the saucepan, dissolving any lumps. Add the miso paste to the stock and mix well together.
9. Divide the noodles between two large serving bowls. Then divide the seaweed, beansprouts and pak choi evenly between the two bowls, arranging carefully. Slice the cooked chicken breast and place on top of the ingredients as shown in the picture.
10. Finally, fill the bowls about three-quarters full with the miso stock and garnish with spring onion and shichimi togarashi or chilli oil.


4 Responses

Kokoro Care Packages

Kokoro Care Packages

January 22, 2020

We’re so glad to hear that you enjoy our site and our recipes Rose! Thank you for the feedback. We’ll look into seeing if we can make a print option available. In the mean time, please feel free to copy and paste the recipes into a word document to print if this is easier. Thank you for being a valued member of our community!

Rose Martine

Rose Martine

January 21, 2020

I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
rose martine

Kokoro Care Packages

Kokoro Care Packages

August 12, 2019

Thank you for the compliment. Hope you enjoyed the ramen as well!

Alisha  Ross

Alisha Ross

August 12, 2019

Wow, you have such stunning photos! And these stuffed bell pepers – YUM! These have been on my bucket list for so long – thanks for pushing me to finally give it a try!

Ross Alisha

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