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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 breast ramen with Swiss chard and a soft boiled egg.

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!

Overhead hoisin chicken breast ramen with Swiss chard and a soft boiled egg.

Frequently Asked Questions

What sort of noodles are best?

You can use any plain ramen noodles, try to avoid the ones that come with a little flavour packet, they are pretty rubbish.

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 shold have it as you like it.

Boiling a roomtermperature egg for 8 minutes will give a nice egg that is much firmer than these, but will not be chalky.

Dutch angle hoisin chicken breast ramen with Swiss chard and a soft boiled egg.

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 you could also go for some prawn crackers.

If you wanted something a little more substantial how about some crispy spring rolls?

Close up overhead hoisin chicken breast ramen with Swiss chard and a soft boiled egg.

Equipment Used

I only recommend specific brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Frying pan (anything over 24cm or 10″ is fine).
  • 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.
  • Sharp kitchen knife.
  • Weighing scales and or measuring cups and spoons.
Hoisin chicken breast ramen with chard and a soft boiled egg.
Yield: 2 Servings

Hoisin Chicken Ramen Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Marinade Time: 1 hour
Total Time: 1 hour 30 minutes

Chinese and Japanese influences inspire this hoisin chicken ramen, a glorious hoisin chicken breast and Swiss chard in a noodle broth.


  • 2 Small (300g or 10oz total) Chicken Breasts
  • 2 Tsp Hoisin Sauce
  • 1 Tsp Dark Soy Sauce
  • 1 Tsp Fish Sauce
  • 1 Tsp Mirin
  • 500ml (2 Cups) Chicken stock
  • 1 Tsp Light Soy Sauce
  • 1 Tbsp White Miso paste
  • 15g (Half Thumbnail Sized) Ginger
  • 4 Garlic Cloves
  • 1 Star Anise
  • 1 Egg
  • 75g (1-2 Cups) Swiss Chard Leaves
  • 120g (4oz) Ramen Noodles
  • Oil for Frying the Chicken.


  1. 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.
  2. Peel the ginger then cut it into batons as finely as you can.
  3. Peel and slice the garlic as thinly as you can.
  4. 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.
  5. 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 site for 3-5 minutes, then refresh in cold water.
  6. Heat a frying pan over a medium high heat and add a splash of oil.
  7. Add the chicken breast presentation side down and cook for 7-8 minutes.
  8. Flip and cook on for a further 7-8 minutes.
  9. You want an internal temperature of 73°C or 165°F for the chicken breast. Allow the chicken to rest for 5 minutes before slicing.
  10. Whilst the chicken is cooking bring a pan of water to a boil and add an egg and cook for 6 minutes.
  11. 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.
  12. Add the noodles and cook for 60-90 seconds.
  13. Spoon out into bowls and top with the carved chicken breast and half of a boiled egg on each.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 505Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 243mgSodium: 1365mgCarbohydrates: 33gFiber: 2gSugar: 8gProtein: 61g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Brian Jones

Monday 26th of February 2018

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 ;)

Brian Jones

Monday 26th of February 2018

I think I would have palpitations if I ran out of fish sauce, it is a 320km round trip to buy more :o

Aleka Shunk

Sunday 25th of February 2018

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!

Brian Jones

Monday 26th of February 2018

Absolutely Aleka, I stick in what ever greens I have that are good for this recipe.

Brian Jones

Tuesday 10th of November 2015

Haha, too late, we have eaten it all, all I tell ya!

Brian Jones

Tuesday 10th of November 2015

Superb, I love finding little stuff in stores, I found some pomegranate molasses last weekend, queue lots of middle eastern stuff coming your way :)

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