Roasted chicken ramen

Roasted chicken ramen with shimeji mushrooms

Rich, aromatic roasted chicken broth flavoured with miso and soy with noodles, chicken and shimeji mushrooms makes for the perfect chicken ramen.
Course Chicken ramen, Ramen, Soup
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Author Alida Ryder


for the chicken stock

  • 1 roasted chicken meat removed, bones chopped roughly
  • 4 roasted chicken wings simply roasted with salt and pepper
  • 2 onions with skin on quartered
  • 2 large carrots roughly chopped
  • 6 whole garlic cloves
  • 2 bay leaves
  • 10 fresh thyme sprigs
  • 1 teaspoon whole peppercorns
  • 2 teaspoons salt
  • 2 liters water

for the broth

  • 1 liter chicken stock
  • 50 ml soy sauce
  • 2 teaspoons miso paste
  • juice of 1 lime
  • 2 tablespoons dry sherry optional
  • 2 teaspoons sugar optional
  • handful fresh spring onions sliced
  • 2 garlic cloves crushed
  • 2 teaspoons crushed ginger
  • 200 g shimeji mushrooms

for the ramen

  • roasted chicken breast sliced
  • fresh chillies sliced
  • fresh coriander
  • noodles cooked


  1. To make the stock, combine all the stock ingredients in a large pot and allow to simmer for 2-3 hours until the stock is golden brown and deep in chicken flavour.
  2. Remove 1 liter of the stock and place in a pot with the rest of the broth ingredients. (Freeze the rest of the stock for soups/stews.)
  3. Gently heat the broth and allow to simmer ever so slightly for 15 minutes.
  4. When you are ready to serve, place the noodles, chicken, chillies and coriander in bowls then top with the broth.
  5. Serve immediately