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Chicken & Tomato Ramen
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Chicken & Tomato Ramen

Did somebody say ramen? Look no further, we have a deliciously warming chicken ramen recipe for the last couple of weeks of winter.
Makes 3 or 4
Prep Time 20 minutes
Cook Time 15 minutes
A Little More Effort
Ingredients
3- 4 eggs
2 cloves garlic, finely chopped
½ tsp minced ginger
1 tsp Gregg's crushed Chilli
100g portobello or shiitake mushrooms, sliced
1 Tbsp Wattie's Tomato Paste
4 cups salt reduced Chicken stock
1 Tbsp reduced salt soy sauce
200g chicken breast, cut into 0.5cm thick slices
90g Ramen noodles
3 small Shanghai bok choy
Spring onion slices or curls* to garnish
Fresh chilli slices to garnish
Sliced nori, optional to garnish
Toasted sesame seeds to garnish

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
To soft boil the eggs, drop into a saucepan of boiling water. Reduce heat and cook for 7 minutes. Remove from heat. Plunge eggs into cold water to stop cooking.
Step 2
Heat a dash of oil in a large saucepan. Add garlic and ginger and Gregg's crushed Chilli and allow it to sizzle, but not burn. Add mushrooms and stir fry a further minute. Stir in Wattie's Tomato Paste. Pour in chicken stock and add soy sauce. Bring to the boil. Reduce heat. Add sliced chicken. Simmer for 8 minutes, until chicken is almost cooked.
Step 3
Add noodles and simmer for 3 minutes. Add bok choy and continue cooking a further 1-2 minutes until noodles are soft and bok choy wilted.
Step 4
Ladle broth into bowls. Top with soft boiled egg halves, spring onion, fresh chilli, sliced nori (optional) and toasted sesame seeds.
Tips
To make spring onion curls, slice the green part of spring onions into very fine strips. Place into a bowl of iced water and leave for 5 minutes until curled.
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Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3-4 eggs
2 cloves garlic, finely chopped
1/2 tsp minced ginger
1 tsp Gregg’s crushed chilli
100g portobello or shiitake mushrooms
1 Tbsp Wattie's Tomato Paste
4 cups salt reduced Chicken stock
1 Tbsp reduced salt soy sauce
200g chicken breast, cut into 0.5cm thick slices
90g ramen noodles
3 small Shanghai bok choy
Spring onion slices or curls* to garnish
Fresh chilli slices to garnish
Sliced nori, optional to garnish
Toasted sesame seeds to garnish
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