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Roasted Chicken Ramen

4.5 from 2 votes
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  • 4 large eggs
  • 1 tablespoon unsalted butter
  • 1 cup sweet corn
  • 1 tablespoons olive oil
  • 8 ounces fresh spinach
  • 1 quart chicken stock
  • 1 teaspoon red miso paste
  • 6 ounces ramen noodles
  • 6 ounces cooked chicken, I used leftover garlic butter roasted chicken
  • 4 green onions, thinly sliced
  • toasted sesame oil for drizzling
  • nori/seaweed pieces for serving


  • 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 fromĀ easy gourmet]

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