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.
Smoky miso chicken ramen
Spicy chipotle chilli and umami-rich miso paste give juicy chicken strips a seductive, smoky savouriness, while the yummy broth gets its zing from fresh ginger, garlic and coriander. Packed with stir-fry veg and noodles, this ramen feast goes box to bowl in just 30 minutes!
SWK: Source of fibre
SWK: High protein
Plants 5
fake away
Serving size
Ingredients
- 16g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 4 skinless chicken breasts
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 handful of fresh coriander
- 2 carrot
- 120g chestnut mushrooms
- 2 pak choi
- 6 spring onion
- 4 garlic clove
- 8cm fresh ginger
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 509
Protein: 45g
Carbs: 70g
Fat: 5.8g
Ingredients
- 2 skinless chicken breasts
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 handful of fresh coriander
- 1 carrot
- 60g chestnut mushrooms
- 1 pak choi
- 3 spring onion
- 2 garlic clove
- 4cm fresh ginger
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 150g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 512
Protein: 45g
Carbs: 71g
Fat: 5.8g
Smoky miso chicken ramen
Spicy chipotle chilli and umami-rich miso paste give juicy chicken strips a seductive, smoky savouriness, while the yummy broth gets its zing from fresh ginger, garlic and coriander. Packed with stir-fry veg and noodles, this ramen feast goes box to bowl in just 30 minutes!
Cook time:
30 mins
Cuisine:
Japanese
Food group:
Poultry
Allergens: Soya
Cooking Instructions
Slice & soften the veg
- Dice the carrots into ½cm cubes, and thinly slice the mushrooms. Trim the pak choi and cut into bite-size pieces. Chop 2 spring onions into 2cm pieces, then thinly slice the other and set aside (chop 4 for 4 portions, then thinly slice 2). Peel and crush the garlic, and grate the ginger.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the carrots, mushrooms and roughly chopped spring onions and cook for 5-6 mins.
- Add the pak choi, garlic, ginger and tamari and cook for 2 mins.
Cook the noodles
- Meanwhile, boil a kettle. Pour 1 litre boiled water (2 litres for 4 portions) into a large saucepan, bring back to the boil, add the stock powder and stir well.
- Cook the noodles in the boiling stock for 4-5 mins, then drain into the pan with the veg and set the noodles aside. Return the veg pan to the heat and simmer for 5 mins.
Sear the chicken
- At the same time, on a separate board, cut the chicken breasts into bite-size chunks.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Tip in the chicken and fry, without stirring, for 2-3 mins then turn and repeat until browned all over.
Add some oomph!
- Stir in the miso, chipotle (to taste) and a generous splash of water, then cook for 1 min. Tip the chicken and any juices into the broth, then continue to simmer for 3-4 mins.
- Roughly chop half the coriander then stir it into the broth.
Finish & serve
- Spoon the noodles, broth, veg and chicken into bowls, and top with the sliced spring onions and coriander leaves.