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Photo of Chicken and vegetable ramen noodle soup by WW

Chicken and vegetable ramen noodle soup

Total Time
40 min
15 min
25 min
A tasty way to enjoy chicken mince is in this ramen noodle, ginger and boiled egg soup.


Salt reduced chicken stock

8 cup(s), (2L)

Fresh ginger

1 tbs, sliced


1 clove(s), bruised

Sesame oil

½ tsp

Reduced salt soy sauce

1 tbs

Green shallot(s)

2 individual, white and green parts separated

Fresh ramen noodles

90 g


4 medium

Olive oil

1 tbs

Chicken breast mince

300 g

Chilli and garlic sauce

3 tsp

Chinese broccoli (gai lan)

1 bunch(es), (Chinese broccoli), cut into 6cm lengths

Baby corn

125 g, thickly sliced diagonally


250 g, cup variety, thickly sliced


  1. Place stock, ginger, garlic, sesame oil, soy sauce and white ends of shallot in a large saucepan. Bring to the boil over high heat. Reduce heat and simmer, uncovered, for 10 minutes.
  2. Meanwhile, cook noodles in a medium saucepan of boiling salted water, following packet instructions, or until tender. Using tongs, carefully remove noodles from boiling water. Drain. Refresh under cold water and drain. Return water to the boil. Add eggs and cook for 7 minutes. Drain. Refresh under cold water. Peel and halve.
  3. Heat olive oil in a large frying pan over high heat. Add mince and cook, breaking up lumps, for 5-7 minutes or until browned. Add chilli garlic sauce and cook, stirring, for 1 minute or until fragrant. Strain stock into frying pan, discarding solids. Return to the boil. Add gai lan, corn and mushroom and cook for 3-4 minutes or until tender.
  4. Divide noodles among serving bowls. Ladle over soup. Serve topped with egg and green ends of shallot.


TIP: You can serve this with extra chilli garlic sauce if you like.