Shiitake Chicken Ramen

June 4, 2025

This Shiitake Chicken Ramen is the perfect winter warmer — comforting, nourishing and full of flavour! Made with a nutrient-rich broth, tender chicken and seasonal Asian greens like bok choy and fresh coriander. It’s a wholesome bowl that supports both immunity and digestion. Gluten-free, dairy-free and refined sugar-free, it’s a nourishing way to enjoy the cooler months.

Savour the season: Asian greens are an absolute joy to grow through the cooler months— fast, fuss-free, and full of flavour! Think bok choy, tatsoi, mizuna, Chinese broccoli (gai lan), and mustard greens.

They thrive from autumn through to spring and can be ready to harvest in as little as 4–6 weeks. Start picking the outer leaves when they’re big enough to eat, or cut the whole plant at ground level if you’re after a bigger harvest.

For a constant supply, sow a new batch every couple of weeks. These greens are as versatile as they are delicious — toss them in stir-fries, wilt them into soups or noodle bowls, or enjoy them fresh in salads. They’re also perfect for adding a quick green hit to your favourite rice or dumpling dish. So easy, so satisfying — and way fresher than anything you’ll buy at the shops!

GF, DF, RSF

Serves 4

Ingredients:

2 tablespoons extra virgin olive oil

1 onion, finely chopped

4 garlic cloves, minced

1/2 cup dried shiitake mushroom, roughly chopped

4 cups chicken broth

2 tablespoons miso paste

1/2 lime, juiced

1 large chicken breast

100g fresh shiitake mushrooms

2 bok choy, halved

270g organic ramen

4 eggs

1/3 cup spring onion, finely sliced

1 red chilli, finely sliced

1 tablespoon sesame seeds

Fresh coriander, to garnish

Crispy shallots, to garnish (optional)

Method:

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.

Add the dried shiitake mushrooms to the pot, followed by the chicken broth. Bring to a gentle simmer and cook for 10 minutes to allow the dried mushrooms to rehydrate and infuse the broth with flavour.

Stir in the miso paste and lime juice. Mix well until the miso is fully dissolved into the broth.

Gently place the chicken breast into the broth. Cover with a lid and simmer for 12–15 minutes, or until the chicken is cooked through. Remove the chicken, let it rest for a few minutes, then shred it using two forks.

While the chicken rests, add the fresh shiitake mushrooms and bok choy halves to the broth. Simmer for 3–4 minutes until the mushrooms are tender and the bok choy is just wilted.

Cook the ramen according to packet instructions. Drain water and set aside.

To poach the egg: Bring a small pot of water to a gentle simmer (not a rolling boil) and add a splash of vinegar. Crack an egg into a small bowl. Stir the water to create a gentle whirlpool, then carefully slide the egg into the centre. Cook for 3–4 minutes, until the white is set and the yolk is still soft. Remove with a slotted spoon and drain on a paper towel. Repeat four times (if serving for four people).