Japanese-style chicken ramen noodle soup

Get a taste of Japan at home with this delicious ramen noodle soup recipe. Rich in flavour and oh-so easy to create, this tasty dish the perfect thing to slurp up noisily on chilly nights

By Sophie Gray
  • 30 mins cooking
  • Serves 4
  • Print
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  • 4 tablespoon soy sauce
  • 2 teaspoon sesame oil
  • 1 large clove of garlic, chopped
  • 2 chicken breasts, skinned, boned and finely sliced
  • 1 cup dried shitake mushrooms
  • 200 gram fresh or dried noodles
  • 3 cup Campbell's Real Stock - Chicken
  • 2 teaspoon dashi granules (available in sachets from Asian food shops)
  • 4 tablespoon white miso paste (available in the international section of good supermarkets)
  • 1 packet snow peas, sliced
  • 2 spring onions, sliced
  • 1 cup spinach, shredded or baby spinach leaves
  • 4 eggs, hardboiled and cut in half or quarters (optional
  • other seasonal vegetables to decorate


  • 1
    In a bowl combine 3 tablespoons of the soy sauce, the sesame oil and the chopped garlic. Mix in the sliced chicken and marinate for 10 minutes. While the chicken is marinating soak the mushrooms in boiling water for approx 20 minutes or until plump then drain and slice into bite sized pieces. Prepare the vegetables.
  • 2
    Fry the marinated chicken in a drop of sesame oil until cooked and set aside. Cook noodles in boiling, water according to the packet instructions, drain and rinse.
  • 3
    Gently heat the chicken stock in a saucepan. When simmering, whisk in the dashi and miso paste. Add the drained sliced mushrooms and the remaining tablespoon of soy sauce.
  • 4
    To serve, divide the noodles between bowls. Cover the noodles with the boiling hot soup stock. Then top each bowl with some of the cooked sesame chicken and a selection of the sliced snow peas, spinach and hard boiled eggs. The vegetables will begin to cook lightly in the soup stock. Serve with a spoon and fork and eat noisily.