Chicken Ramen with Hoisin and Chard
Chicken ramen, a simple and quick noodle soup dish featuring miso, chard and egg noodles with a hoisin chicken breast and a soft-boiled egg.
This glorious bowl of comfort food cooks in under 30 minutes and tastes divine!
Hoisin Chicken Noodle Soup
Ramen has become outrageously popular in recent years across the UK and Europe.
My latest recipe features a ramen bowl stuffed with noodles and Swiss chard and topped with a hoisin chicken breast and a soft-boiled egg.
The broth is flavoured with white miso, garlic, ginger, star anise and light soy sauce.
The whole dish cooks in around 30 minutes, and that includes cooking the chicken breast.
If this is your sort of thing, then you really do need to check out my Spicy Pork Ramen and beef noodle soup recipes.
Or if you want spice, then try this Thai chicken noodle soup or my miso noodle soup!
Frequently Asked Questions
What sort of noodles are best?
You can use any plain ramen noodles.
At a push, you could use fine egg noodles too.
Do I have to use Swiss chard?
No, but it does add a delightful flavour, you could swap it out for any greens, spinach is particularly good, as is sorrel.
Can this be made in advance?
Not really, it is very much a dish that is best served and eaten immediately.
Can I cook the egg so that it is not soft?
Yes, of course, it is your dinner, you should have it as you like it.
Boiling a room-temperature egg for 8 minutes will give a nice egg that is much firmer than these, but will not be chalky.
Serving Suggestions
This simple chicken ramen dish is a bowl of pure loveliness, and I rarely serve it with anything else.
If I were to serve it with something, it would likely be a starter or a snack.
Prawn toast is a real personal favourite, and you could also go for some prawn crackers.
If you wanted something a little more substantial, how about some crispy spring rolls?
Equipment Used
I only recommend specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Frying pan (anything over 24cm or 10" is fine).
- Kitchen tongs.
- Instant-read meat thermometer.
- Small (15cm or 6") saucepan for boiling the egg.
- Medium (20cm or 8") saucepan.
- Bowl large enough to soak the ramen noodles.
- Sieve or colander.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Hoisin Chicken Ramen Recipe
Ingredients
- 2 Small Chicken Breasts 300g or 10oz total
- 2 teaspoon Hoisin Sauce
- 1 teaspoon Dark Soy Sauce
- 1 teaspoon Fish Sauce
- 1 teaspoon Mirin
- 500 ml Chicken stock 2 Cups
- 1 teaspoon Light Soy Sauce
- 1 tablespoon White Miso paste
- 15 g Ginger ½ Thumb Sized Piece
- 4 Garlic Cloves
- 1 Star Anise
- 1 Large Egg
- 75 g Swiss Chard Leaves 1-2 Cups
- 120 g Ramen Noodles 4oz
- 1 tablespoon Oil (for frying the chicken)
Instructions
- Mix together the hoisin sauce, dark soy, fish sauce and mirin to form and use it to coat the chicken breasts and allow to sit whilst you prepare the remaining ingredients.
- Peel the ginger, then cut it into batons as finely as you can.
- Peel and slice the garlic as thinly as you can.
- Bring together the chicken stock with the ginger, garlic and star anise in a 20cm or 8" saucepan and allow the flavours to infuse on a low heat.
- Place the ramen noodles in a bowl and pour over enough boiling water to cover them. Cover the bowl with a plate and let the noodles sit for 3-5 minutes, then refresh in cold water.
- Heat a frying pan over a medium-high heat and add the oil. Add the chicken breast presentation side down and cook for 7-8 minutes. Flip and cook for a further 7-8 minutes.
- Whilst the chicken is cooking, bring a pan of water to a boil and add an egg and cook for 6 minutes.
- Remove the star anise, then stir the miso paste and light soy sauce into the stock mixture, followed by the chard leaves and allow to sit for 30 seconds.
- Add the noodles and cook for 60-90 seconds.
- Spoon out into bowls and top with the carved chicken breast and half of a boiled egg on each.
I love Wagamamas but sadly we don't have it here in Italy, so thank you Brian! I've put this on my recipe bucket list because it sounds so delish!
Your time away sounds amazing, but I'm with you when it comes to getting back on track, and need quick and healthy meals! I have all the ingredients to make this, even the fish sauce. Yay!
Wow this sounds amazing! I love all of the flavor combinations you put together. I may try that this evening with the fresh chicken stock I have sitting in the fridge! I don't have any swiss chard so maybe I'll supplement with some spinach or kale!
Same here in Hungary Jacqueline so I have to make my own... Although I do not miss the communal benches and food arriving when ever it is ready 😉
I think I would have palpitations if I ran out of fish sauce, it is a 320km round trip to buy more 😮
Wow this sounds amazing! I love all of the flavor combinations you put together. I may try that this evening with the fresh chicken stock I have sitting in the fridge! I don't have any swiss chard so maybe I'll supplement with some spinach or kale!
Absolutely Aleka, I stick in what ever greens I have that are good for this recipe.
Haha, too late, we have eaten it all, all I tell ya!
Superb, I love finding little stuff in stores, I found some pomegranate molasses last weekend, queue lots of middle eastern stuff coming your way 🙂
Never purchased fish sauce 😮 You must find your way to an Asian store right now and get some, it is one of those ingredients that adds so much to a dish without being able to taste it, what ever you do though, don't test it... From a spoon it is one of the fugliest things you have ever tried, stick it in a dish however and it becomes magic!
Thanks Hillary, definitely a favourite in these parts 🙂
Totally with you, eating out is a great treat but 10 days in a row, particularly in overly generous Hungarian restaurant definitely takes its toll 😉
I can see Asian flavours and colder weather working, there are lots of warming aromats that provide their own version of central heating like ginger & five spice... I don't think it is strange at all 😀
Thanks Whitney, a great time was had by all but great to get back to some proper home cooked loveliness!
Oh my! What a gorgeous dish! My husband... actually I would also... seriously love this! Going on the menu soon.
Thanks Jennifer, I love this dish a bit of an all rounder, quite a show stopper but easy enough to scale up and feed as many as you like, hope you enjoy it as much as we do.
Thank you, it is rather special and looks so impressive for something that is so easy to make 😀
Thanks Swayam, it is heading towards autumn for us to so big warming bowls of food are a nice change from summer fayre.
Brian, that's a beautifully presented bowl of goodness. Wagamamas is alright, but I'd be amazed if your noodle soup isn't far superior to theirs.
Thanks Jane... Time fades memories so I recall Wagamama food being quite tasty, however that was 8 years ago 😉
Thanks for popping by Sarah, glad you like the dish, I love soup all year round but could not agree more about an Autumn or winters day a beautiful bowl of soup and what ever the elements are doing seem to fade into nothingness!
This is so timely, Brian! It has been raining cats and dogs for several days in the metro and I have been gorging more and more noodle soup.
Noodle soup rocks anytime of year but it is incredibly comforting when the rain is battering the window panes 🙂
I'm so ready for Fall and soup season, too! So done with summer 🙂 This looks like such a comforting bowl of soup --
It certainly is, but remarkably light too I eat this stuff all year round 🙂
I just want to lick the seasoning off that chicken. Is that allowed? It's vegetarian seasoning, right? 🙂
There are no rules here so fill yer boots however I would suggest you may not get a second invite to some peoples homes 😉 I believe Hoisin sauce is vegetarian but I would double check the label just to be sure, you could swap out the chicken stock for vegetarian, the grilled chicken for grilled tofu and then it just depends how you feel about fish sauce, if you don't want to use it you could kind of replace with light soy for the seasoning but the flavour will change slightly.
This simply looks incredible.. feel like having a bite... chicken with noodle looks like bliss
Thank you Fareeha, it is really tasty and comforting 🙂
Thanks Karen, this sort of thing is a go to meal at least once a week and just change it up to what ever is good and fresh at the time.
Thanks Lynm, I hope you enjoy it as much as we do 🙂
I really want to learn this recipe. My husband and I are alone now, without picky kids, so I am free to experiment! This is a direction of cooking I want to go! Looks so delicious! And easy, and tasty!
Thanks Diane, I started playing around cooking things like this when I left the UK and it is such a simple quick way of cooking, infinitely flexible and I suppose quite healthy too... And all that matters is that it always tastes wonderful, works wonders with fish and seafood.
Thanks Whitney, it really is incredibly simple to make and you can change up to broth really simply... No matter what the occasion chicken soup is always needed!
Thank you very much Rosemary, high praise indeed having spent many afternoons drooling over your creations. I hope you enjoy it.
Thanks Tina, it was glorious even if I say so myself, definitely a favourite in our home.
We're soup people, so this is going on my "to make" list. It looks so healthy and delicious!!
Thanks Renee, it is pretty healthy I guess but really packs a punch with flavour which was much needed after gorging on to much food whilst taking a break for 10 days.
this is gorgeous!! I cannot wait to try it- definitely adding it to my winter soup list!
Thanks Tracy, I hope you enjoy 🙂
This looks beautiful Brian! 🙂 Hoisin is one of my husband's favourite sauces (He would put it on everything if he could!) and he would LOVE this!!
Thanks Dini... I love hoisin to but don't use it very often, I have no idea why not!