Chicken and mushroom ramen recipe
Created by The Tesco Recipes team
Packed with the Asian flavours of soy sauce, five-spice and ginger, this warming ramen is brimming with succulent chicken and seasonal mushrooms, making for a delicious autumnal dish. What's more, it's ready in under 30 minutes!
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 282 calories / serving
Ingredients
- 2 chicken breasts
- 1 tsp olive oil
- 1½ tsp Chinese five-spice
- 3cm piece ginger, chopped
- 1.5ltr hot chicken stock
- 1 tbsp Worcestershire sauce
- 1 tbsp dark soy sauce
- 2 garlic cloves, finely chopped
- 1 tbsp miso paste
- 300g mixed wild mushrooms, such as shiitake, girolle and enoki, left whole or halved, if large
- 1 carrot, cut into thin strips
- 150g greens, shredded
- 1 x 375g pack fresh egg noodles
- 6 spring onions, sliced
- 1 red chilli, seeded and cut into thin strips, to garnish
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Shop ingredientsEach serving contains
- Energy
- 1190kJ 282.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 5.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 33.5gProtein 23.5gFibre 5.0g
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Method
- Rub the chicken with the oil and ½ tsp Chinese five-spice; season. In a frying pan, fry the chicken for 5-6 mins on each side, until cooked through with no pink meat showing. Remove from the pan and set aside to rest, then thickly slice.
- Meanwhile, in a pestle and mortar, grind the ginger to a thick paste. In a large pan, combine the stock, ginger paste, Worcestershire and soy sauces, garlic, miso, mushrooms (reserving enoki for the final 2 mins) and the remaining five-spice. Bring to the boil, then simmer for 7 mins.
- Divide the carrot, greens and noodles between 4 bowls. Ladle over the broth and top with the chicken. Scatter over the spring onions and chilli.
- See more Ramen recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
