Chicken Ramen Bowl

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Preparation time: 20 minutes
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Cook time: 20 minutes


250 g 0,55 lb chicken thighs
3 3 cloves garlic, chopped fine
5 ml 1 tsp freshly chopped ginger
15 ml 1 tbsp soy sauce
15 ml 1 tbsp olive oil
fresh ground salt and pepper



  • Preheat oven to 400°F (205°C)
  • Season thighs with salt and pepper. Heat olive oil in a large frying pan over high heat and cook thighs until golden. Transfer to an oven-safe platter. Mix together the garlic, ginger and soy sauce and pour over chicken to coat well. Bake in oven 15 minutes.
  • Combine sliced mushrooms with soy sauce and a bit of ground black pepper. Heat olive oil in a pan over high heat and cook the mushrooms for two minutes, remove and place on absorbent paper. 
  • Remove thighs from oven and let rest.
  • In a large pot heat the chicken stock and sriracha sauce. Bring to a boil. Cook the noodles for about two minutes or until just tender. Transfer to two flared bowls. 
  • Pour the stock over the noodles and garnish with mushrooms, radish slices, sliced chicken, green onion and half an egg for each bowl. 



  • 4 mini portobello mushrooms, sliced, or mushroom of your choice
  • 5 ml (1 tsp.) soy sauce
  • Ground black pepper
  • 5 ml (1 tsp.) olive oil
  • 750 ml (3 cups) chicken stock
  • 5 ml (1 tsp.) sriracha sauce
  • 2 packages ramen noodles
  • 4 radishes, sliced
  • 4 green onions, chopped
  • 2 hard-boiled eggs, peeled and cut in two

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