Marmite chicken ramen
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Laura Edwards
Marmite chicken ramen
The addition of Marmite in this classic Japanese dish enhances the umami, the salty-savoury flavour that’s so important in Asian food
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
638Kcal
Fat
15gr
Saturates
4gr
Carbs
48gr
Sugars
5gr
Fibre
4gr
Protein
77gr
Salt
2.2gr
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Chelsie Collins
Chelsie Collins is a London-based food writer and one half of baking duo Blondies Kitchen. She loves creating fun, indulgent recipes – and anything involving Marmite!
See more of Chelsie Collins’s recipes
Ingredients
- 1 litre good-quality chicken stock
- ½ x 31g pack coriander, stalks and leaves separated
- 1 red chilli (deseeded if you don’t like it too hot), finely sliced
- 2 spring onions, finely sliced, green and white separated
- 2 tsp rice vinegar
- 2 tsp soy sauce
- 2 tsp mirin
- 30g ginger, peeled and sliced
- 3 garlic cloves, sliced
- 2 large eggs, at room temperature
- 1-2 tsp Marmite, to taste
- 2 skinless cooked chicken breasts, sliced
- 120g dried egg noodles (about 2 nests)
- 50g baby spinach
Step by step
- Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli, the whites of the spring onion, the vinegar, soy sauce, mirin, ginger and garlic. At the same time, soft-boil the eggs in a small pan of boiling water for 6 minutes, then drain and rinse under cool water.
- Bring the stock to the boil. Once it has boiled, gently simmer for 5 minutes to infuse the aromatics.
- Strain the broth into a clean pan, then add the Marmite and season to taste. Add the chicken and the noodles. Cook for 5-6 minutes to soften the noodles, then add the spinach to wilt.
- Divide the noodles, chicken and broth between 2 bowls. Peel and halve the boiled eggs, sitting them on top of the noodles. Garnish with some coriander leaves, the remaining chilli, and spring onion greens.
