Beth Eats At Home: Spicy Chicken and Pork Broth Ramen

Topped with spicy sticky chicken, a jammy soy brined egg, shiitake mushrooms, crunchy nori, poached baby bok Choy, sesame seeds and coriander, this is the perfect hearty ramen. Served up in our Wonki Ware Pasta Bowl. This recipe was created by Beth Eats At Home, @betheatsathome


For the broth:

  • 1 litre pork belly broth
  • 1 tbsp Red miso paste
  • 4 tbsps Liquid from soaked dried shiitake mushrooms
  • 1 tbsp Gochujang

For the chicken:

  • 2 Chicken breasts
  • 1 tbsp Honey
  • 1 tbsp Gochujang
  • 1 tsp Minced garlic
  • 1 tsp Chilli flakes
  • 1 tbsp Dark soy sauce

For the toppings:

  • 1 Handful chopped coriander
  • 1 Sheet nori, sliced
  • 2 Baby bok Choy, halved lengthways
  • 250 g Shiitake mushrooms
  • 1 tsp Sesame seeds
  • 2 Jammy soy eggs (see my other recipes for the recipes)
  • 3 Packs ramen noodles


  1.  For the chicken, whisk together the glaze ingredients and cover the chicken breasts. Pop in a baking tray, cover in foil and stick in a 200c oven until cooked through (about 20 mins). Leave to one side to cool. Once cool, slice into thin slices.
  2. In a large wok, whisk together all of the broth ingredients. Bring to the boil and turn down to simmer, covered. Add the bok choy - this will cook in the broth until soft but with a little bite.
  3. Meanwhile, cook the noodles according to pack instructions.
  4. To plate, take the cooked noodles and place into two bowls. Add the chicken, then the broth, then the other topping ingredients.


Leave a comment

All comments are moderated before being published