Homemade Chicken Ramen with Potts' Stock

This homemade chicken ramen is a heartwarming dish that brings together rich, savoury flavours with the ease of a quick recipe. Using Potts' Chicken Stock as the base, the broth is infused with garlic, ginger, soy, and optional miso for a deeply satisfying taste. Tender shredded chicken, soft-boiled eggs, fresh vegetables, and silky ramen noodles come together to create a dish that’s as nourishing as it is delicious.

Perfect for cosy dinners, this ramen recipe is simple enough for a weeknight meal but flavourful enough to impress guests. Whether you love the umami kick of miso or the fresh crunch of spring onions, this recipe lets you customise your bowl to suit your cravings. It’s a comforting classic, ready to warm you up on any day.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 1 litre Potts' Chicken Stock
• 300g cooked shredded chicken (or chicken thighs, cooked and sliced)
• 4 portions of ramen noodles (or soba noodles)
• 2 tablespoons soy sauce
• 1 tablespoon miso paste (optional, for a deeper flavour)
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 spring onions, thinly sliced
• 100g mushrooms, sliced (shiitake or button work well)
• 2 large eggs, soft-boiled and halved
• 1 carrot, julienned
• 1 sheet nori (seaweed), cut into strips (optional)
• 1 teaspoon chilli flakes or paste (optional, for spice)
• Fresh coriander, for garnish

Method

1. Prepare the Broth
   In a large saucepan, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant (about 1 minute). Pour in the Potts' Chicken Stock and bring to a simmer. Stir in the soy sauce and miso paste, ensuring the miso dissolves completely.

2. Cook the Vegetables
   Add the sliced mushrooms and carrot to the broth. Let them simmer gently for 10 minutes until softened.

3. Prepare the Noodles
   Cook the ramen noodles according to the package instructions. Drain and set aside.

4. Assemble the Bowls
   Divide the cooked noodles among four bowls. Top each bowl with shredded chicken, julienned carrots, and soft-boiled egg halves.

5. Ladle the Broth
   Pour the hot broth and vegetables over the noodles in each bowl, ensuring the ingredients are evenly distributed.

6. Add Garnishes
   Top with spring onions, nori strips, chilli flakes (if using), and fresh coriander.

7. Serve
   Serve immediately, allowing diners to mix the toppings and enjoy the rich, savoury flavours.

Tips for Customisation

• Add a handful of baby spinach or bok choy for extra greens.
• Swap chicken for tofu or prawns for a vegetarian or pescatarian version.
• Use udon noodles for a heartier texture.