It’s kind of a secret… but I’m a ramen freak.

roasted chicken ramen I

So very true. I’d probably eat it everyday if I could. Everyday –  if I could find somewhere that I loved so much. Or if I could make it… which I haven’t had the guts to do – until now.

I feel like this is a major accomplishment for me in the kitchen, maybe even more so than making things that leave me having panic attacks like homemade croissants and pies. No panic attacks here. I’m free.

And it took practically no time at all. You can make this super quick. Like omg-it’s-a-weeknight-and-I-want-to-order-pizza quick.

roasted chicken ramen I

If you happen to read my saturday crushing on posts (or even my tuesday things), then you know I have the most massive crush on Stephanie from i am a food blog. She is ridiculously creative and makes things that I can only dream of,  like grilled cheese eggs benedict and insanely delicious recipes that always leave me wondering… how the HECK did she come up with that?

This ramen is a recipe out of her new cookbook!! It’s called easy gourmet, and I have to say I love just as much as her blog. Like really can’t take it, want to frame every photo and nail them to my wall.

For real.

roasted chicken ramen I

Also, wait. Let’s talk about these soft boiled eggs. I have NEVER soft boiled eggs, and I am egg obsessed. I figured it was much more difficult that it actually is. Um no. It is so easy, probably because her directions are spot on. A leeeeettle part of me felt like a rockstar after this.

I will now be soft boiling eggs every minute of my life. Most likely. FYI to you other pregnant people, I used pasteurized eggs.

roasted chicken ramen I

AND. I’m dying – like really dying – to make this with pork. Because all things are better with pork. And the corn here? Ugh. It was like the most perfect use for the end of the sweet corn season. Really, I sound like a broken record but the entire thing was just… perfect. With every bite I didn’t want it to end. And then I shook some toasted sesame oil over the top and, well… the bowls disappeared.

Ramen for life. You can find Stephanie’s book HERE – you seriously need it in your kitchen. Like now.

roasted chicken ramen I

Roasted Chicken Ramen

4.50 from 2 votes
Leave a Review »



  • Begin by soft boiling the eggs so they can cool. Heat about 3 inches of water in a small saucepan pver medium heat until boiling. Once boiling, reduce the heat until it’s barely a simmer, add the eggs gently and cook for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let cool completely before peeling.
  • In a small saucepan, heat the butter and add the corn, stirring to coat. You can add a sprinkle of salt and pepper if desired. Place the corn in a bowl. Add the olive oil to the skillet and cook the spinach until it just begins to wilt.
  • Heat the chicken stock just until it’s boiling. Whisk in the miso paste. Add the ramen noodles and cook for 2 to 3 minutes – or as long as the noodles call for. As soon as they are finished, begin serving the ramen in bowls. I like to add the noodles, corn, spinach and chicken, then ladle some broth over top. Finish it off with sliced green onions, a drizzle of sesame oil and the soft boiled eggs – cut in half. Slide some nori on the side of the bowl to serve.


[slightly adapted from easy gourmet]

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!

roasted chicken ramen I

seeeee? in love.