Chicken Ramen

Try this easy chicken ramen recipe today and impress your family with authentic ramen.

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 2 egg
  • 2 cartons (900 mL each) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 chicken breast
  • 1 tbsp (15 mL) minced fresh ginger root
  • 6 oz (170 g) Ramen noodles
  • 2 cups (500 mL) snow pea leaves or baby spinach
  • 1/2 cup (125 mL) frozen corn niblets, thawed
  • 2 green onion, sliced
  • 1 sheet roasted seaweed (nori), thinly sliced
  • 1 tsp (5 mL) chili oil (optional)


  1. Bring a pot of water to a simmer (small bubbles, not a rapid boil). Add eggs, and cook for six minutes. Adjust heat to keep a consistent temperature going. Remove eggs from water and run under cold water until cool. Peel and slice soft boiled eggs in half. Set aside.
  2. Pour broth into a large saucepan over medium high heat. Add chicken and ginger and bring to a boil. Reduce heat to maintain a simmer and cook until chicken is just cooked through, about 12 to 15 minutes. Remove chicken and transfer to a board to slice.
  3. Add noodles and snow pea leaves to broth. Cook until noodles are al dente and snow pea leaves are tender, about 2 minutes.
  4. Divide noodles among 4 bowls. Ladle in broth and top with sliced chicken, snow pea leaves, corn and egg halves. Sprinkle with green onions, nori and a drizzle of chili oil.

Recipe tips

  • Give your eggs a quick ice bath to make sure they stop cooking when removed from hot water.
  • If you prefer, replace spinach with bok choy.
  • Season your ramen bowl to taste with black pepper and soy sauce.

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Amount Per Serving
Calories 250
Fat 4 g
Sodium 580 mg
Carbohydrate 3 g
Dietary Fibre 4 g
Protein 15 g
Calcium 4 %DV
  • One serving of vegetables
  • Source of protein

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