Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chicken Ramen
Springy noodles in a rich, savoury broth with chicken, egg and greens — a steaming bowl of comfort.
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15 minPrep🔥
30 minCook🍽️
2Serves📊
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Ingredients
- 2 chicken thighs
- 800ml chicken stock
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tsp sesame oil
- 2 garlic cloves
- 1 thumb ginger
- 2 portions ramen noodles
- 2 soft-boiled eggs
- Pak choi, spring onion, nori
Instructions
- Simmer the stock with the garlic, ginger, soy, miso and sesame oil for 15 minutes.
- Poach the chicken in the broth until cooked, then slice.
- Cook the noodles separately and divide between bowls.
- Ladle over the broth and top with chicken, halved eggs, pak choi, spring onion and nori.
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Tara’s tips
- Cook the noodles separately so they stay springy.
- A jammy soft-boiled egg makes the bowl.
Serving suggestions
- Eat immediately while hot.
Storage & reheating
Broth keeps 3 days; assemble fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian?
Use vegetable stock, extra miso and tofu.
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