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Homemade Chicken & Ramen

  • Cooking: 15
  • Prep: 10
  • Yields: 4
Homemade Chicken & Ramen

This easy to make homemade ramen recipe from Egg Farmers of Canada is egg-stra special with a boiled egg on top. Did you know Canada has more than 1,100 egg farmers? With farms in every province and the Northwest Territories, Canadian egg farmers produce fresh, local and high-quality eggs according to national standards and programs for food safety and animal care.


  • 4 cups (1 L) chicken broth
  • 2 tbsp (30 mL) miso
  • 1 tbsp (15 mL) soy sauce
  • 1 tbsp (15 mL) rice wine vinegar
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) fresh gingerroot, minced
  • 1/4 lb broccoli florets
  • 2 packages instant ramen noodles (each 85 g)
  • 4 soft boiled eggs, peeled and halved
  • 2 green onions, thinly sliced diagonally


In saucepan, bring broth to boil; reduce heat to medium-low. Add mi-so, soy sauce, rice wine vinegar, garlic and ginger; simmer until fragrant, approximately 10 minutes.

Return to boil; cook carrot and mushrooms until tender, approximately 2 or 3 minutes.

Meanwhile, in separate saucepan of boiling water, cook ramen noodles until tender, approximately 1 or 2 minutes (reserve spice packets for another use). Drain and transfer to 4 large soup bowls.

Ladle broth over noodles. Divide broccoli among bowls. Top each serving with soft boiled egg; garnish with green onions.

Recipe by Alicia Waid

Alicia Waid is living her best life in Montreal, Quebec and isn't afraid to share her love for coffee and carbs while showing off her passion for fashion and travel.

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