Shoyu ramen with soft boiled eggs
A clear, savoury soy broth with chicken, springy noodles and a jammy egg, ready in about 40 minutes.
- Time40 min
- LevelEasy
- Costabout £6.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the stock, ginger, garlic and chicken thighs in a pan. Bring to a gentle simmer and cook for 15 minutes until the chicken is cooked through.
15 min - 2
Lift out the chicken and slice it. Strain the broth back into the pan, then stir in the soy sauce and mirin.
- 3
Boil the eggs for 6 and a half minutes, cool in cold water and peel.
6 min 30 s - 4
Boil the noodles for 2 minutes in a separate pan of water, adding the pak choi for the last minute. Drain well.
2 min - 5
Divide the noodles and pak choi between two bowls. Pour over the hot broth.
- 6
Top with sliced chicken, halved eggs, spring onion and a drizzle of sesame oil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.