In collaboration with
Emilie Gaillet, Emilie Murmure

2-4 Portions
20 min Prepping
35 min Cooking
Recipe Easy


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  • 1 tbsp. (15 ml) vegetable oil
  • 1 tsp. (5 ml) sesame oil
  • 1 tbsp. (15 ml) grated fresh ginger
  • 2 garlic cloves, grated
  • Sea salt and freshly ground pepper
  • 1 tbsp. (15 ml) soy sauce
  • 1 tbsp. (15 ml) fish sauce
  • 1 tbsp. (15 ml) miso
  • 4 cups (1 L) chicken broth
  • 1/2 tsp. (3 ml) crushed red pepper
  • 1/2 tsp. (3 ml) star anise
  • 1/2 cup (125 ml) dried shiitake mushrooms (or 1 cup fresh)
  • 2 large eggs
  • 4 green onions, chopped
  • 1 carrot, sliced into thin rounds
  • 1 medium sweet potato, cut in small cubes
  • 2 packets instant ramen noodles
  • 1 small handful spinach, kale, or broccoli


Click the steps to erase them.

  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan, heat vegetable oil and sesame oil.
  3. Add ginger and garlic, cook another minute, then add chicken breasts. Season generously with salt and pepper.
  4. Sear over medium-high heat for 3 to 4 minutes on each side. Transfer chicken to a baking sheet and roast in oven for 15 minutes. Once chicken is cooked through and nicely browned, slice finely.
  5. In the same saucepan, over medium heat, add soy sauce and fish sauce. Mix well.
  6. Add chicken broth, chili flakes, star anise, dried mushrooms, carrots, and sweet potatoes. Bring to a boil, lower heat, and simmer 10 minutes. Taste broth and correct seasoning if desired.
  7. Cook eggs in boiling water* for 7 minutes and transfer directly to a large bowl of ice water to stop them from cooking. The yolk should be soft-cooked and brightly colored. Peel carefully and set aside.
  8. Divide noodles between 2 large bowls. Pour broth and vegetables over noodles and add slices of roasted chicken. Add a little fresh spinach, kale, or broccoli rubble directly to the broth (it’ll cook in the heat) then top with halved eggs and green onions.
*Reserve egg cooking water to cook ramen noodles according to the package instructions.