Gordon Ramsay’s ramen is crisp-skinned chicken over springy noodles in a miso and dashi broth, topped with soft eggs. The recipe comes from Quick and Delicious and takes 30 minutes. He only has two ramens across all his cookbooks, and this is the main one.
He writes that the miso and dashi give the broth “that authentic taste” without hours of simmering. He also gives you full permission to slurp, because in Japan that is how ramen is eaten.
The depth comes from the chicken pan, not the stock pot. Garlic, ginger and sake cook alongside the chicken, then every drop of those pan juices gets tipped into the broth. Skip it and the broth tastes flat.
Gordon Ramsay’s Chicken Ramen
Course: DinnersCuisine: JapaneseDifficulty: Easy2
servings10
minutes20
minutes850
kcal30 minutes
A Japanese noodle bowl from Quick and Delicious with skin-on chicken, a five-minute egg and furikake to finish. Ready before a takeaway could reach your door.
Ingredients
2 eggs
2 tbsp vegetable oil
2 chicken breasts, skin on
100g (3½ oz) ramen noodles
2 large handfuls of baby spinach
2 large handfuls of beansprouts
1 litre (4 cups) chicken stock
1 tbsp white miso paste
2 tsp dashi powder
2 tbsp soy sauce
3 garlic cloves, peeled and finely sliced
4cm (1½ in) piece of fresh root ginger, peeled and cut into matchsticks
2 tbsp saké
1 long red chilli, deseeded and finely sliced at an angle
2 spring onions, trimmed and finely sliced at an angle
1 tsp furikake seasoning
Sea salt and ground white pepper
Sesame oil, to serve
Directions
- Soft-boil the eggs: Lower the eggs into boiling water and cook for 5 to 6 minutes. Move them to cold water so the yolks stay slightly runny while you get on with the rest.
- Start the chicken: Season the breasts with salt and a little white pepper. Place them skin side down in hot vegetable oil and leave for 4 to 5 minutes over a medium heat, because that undisturbed contact is what crisps the skin.
- Cook the noodles: Boil the noodles in salted water for 3 to 4 minutes until just tender. Drain and divide between two bowls with the spinach and beansprouts, which will soften under the hot broth later.
- Build the broth: Pour the stock into a saucepan with the miso, dashi powder and soy sauce. Warm it over a medium heat while the chicken finishes.
- Flip and flavour: Turn the chicken and add the garlic and ginger to its pan. Cook for 2 to 3 minutes, stirring, then add the saké and give it 2 minutes more.
- Combine: Rest the chicken. Tip the pan juices, garlic and ginger into the warm broth and stir, since this is where the flavour lives.
- Assemble: Slice the chicken over the noodles and ladle the broth on top. Finish with the halved eggs, chilli, spring onions, furikake and a drizzle of sesame oil.
FAQs
Does Gordon Ramsay have a 10-minute ramen recipe?
Yes, his Ramsay in 10 book has a cauliflower, ginger and sesame ramen built on shiitake mushrooms steeped in hot water. He made it in his Homemade Ramen Made Quick video, calling the dried shiitake his secret ingredient for the broth.
The book and the video even disagree on one step, which I love. On camera he drops the noodles straight into the broth with the gas off, while the book soaks them separately in kettle water. The fried cauliflower gets a rice flour dusting, the same trick behind his bang bang cauliflower.
What does Gordon Ramsay put in his ramen broth?
Chicken stock, white miso paste, dashi powder and soy sauce, warmed together in step 4 rather than simmered for hours. The dashi is his shortcut to the savoury depth a Japanese broth usually gets from katsuobushi, dried tuna flakes.
Season at the end, not the start, because the miso and soy carry plenty of salt already. For the same kind of noodle dinner without any broth, his duck stir fry tosses udon in oyster sauce instead.
Can you use instant noodles for this ramen?
Yes, but bin the flavour sachet, because the broth you just built is the whole point. The book calls for 100g of ramen noodles, and instant blocks are exactly that.
Drop them straight into the finished broth for two minutes instead of boiling separately, the same shortcut he uses in his video. If you fancy a stir-fried noodle night instead, his pad thai swaps in thin rice noodles and a tamarind sauce.
Does Gordon Ramsay have a steak ramen recipe?
Not in his cookbooks, but the Gordon Ramsay Academy publishes an official steak ramen on its site. It simmers a gochujang and miso beef broth for up to an hour, then strains it over rice noodles and seared sirloin.
That hour-long broth is the opposite end of the scale from the one you warmed in step 4. If you want the steak without the soup, his New York strip gets the same hard sear and a butter baste.
Where do you buy furikake and what replaces it?
Furikake is a Japanese rice seasoning of sesame seeds, dried seaweed and salt. In the UK it sits in the Asian aisle of larger supermarkets or any Asian grocer.
The closest substitute is toasted sesame seeds with a sheet of nori snipped over the bowl. You lose nothing important, because it is a finishing sprinkle rather than the backbone.
Can you store leftover ramen?
Not once assembled, because the noodles keep drinking that broth and turn soft within the hour. Store the broth on its own and it keeps in the fridge for three days.
The cooked chicken keeps for two days, so slice it cold over rice for a second meal. Fresh noodles, spinach and beansprouts take five minutes to redo, which beats eating swollen ones.
