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Photo of Chicken and ramen noodle soup by WW

Chicken and ramen noodle soup

Total Time
15 min
15 min
0 min
This traditional Japanese soup is infused with a hot and spicy flavour that will warm you up in no time. The soup is loaded with mixed Asian mushrooms, chopped chicken breast, baby spinach, and boiled eggs, making it a wholesome and hearty meal. In just 15 minutes, you can prepare this delicious soup and enjoy its rich flavours. Whether you're looking for a quick lunch or cosy dinner, this recipe is perfect for you.


Instant noodles, dry with flavour sachet

170 g, (2 x 85g packets), hot and spicy flavour


500 g, Mixed Asian variety, sliced if large

Cooked skinless chicken breast

300 g, chopped

Baby spinach

80 g

Boiled egg(s)

4 medium, halved


  1. Fill and boil the kettle. Meanwhile, divide noodles and flavour sachets among 4 large serving bowls. Top with mushrooms. Pour 1½ cups (375ml) boiling water into each serving bowl. Cover with foil and set aside for 5 minutes or until noodles have softened.
  2. Meanwhile, chop chicken. Divide chicken, spinach and eggs among serving bowls. Serve.


TIPS: Asian mushroom varieties include shiitake, enoki, wood ear, oyster and shimeji. They’re available from Asian grocery stores and some larger supermarkets. Timesaver: You can boil eggs and peel them the night before. Add eggs to boiling water and cook, stirring occasionally, for 4–5 minutes (for soft boiled; 8–10 minutes for hard). Drain and cool under running water before peeling. Store in an airtight container in the fridge.