Chicken Ramen Noodle Soup

Chicken ramen recipe
Serves: 2
Prep: 15 minutes
Cook: 45 minutes

A warming & delicious low FODMAP Japanese inspired dish that is simple and easy to make at home!

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2 small  2 small  chicken breast fillets

350 g 12 oz

2 tsp  2 tsp  garlic infused olive oil

10 g 0.35 oz

2 tsp  2 tsp  sesame oil

10 g 0.35 oz

2 tsp  2 tsp  fresh ginger, minced

10 g 0.35 oz

2 tbsp  3 tbsp  soy sauce

40 g 1.5 oz

1.5 tbsp  2 tbsp  rice wine vinegar

30 g 1 oz

2 tsp  2 tsp  white sugar

10 g 0.35 oz

4 cups  4 cups  low FODMAP chicken stock

1000 g 34 oz

1 bunch  1 bunch  bok choy, separated into pieces

80 g 2.8 oz

2 large  2 large  eggs

1/2 cup  1/2 cup  green spring onion tops, finely chopped

Dry rice noodles or soba noodles

100 g 3.5 oz

Salt and pepper, to taste


  1. Preheat oven to 180°C (375°F). Season the chicken generously with salt and pepper. Add garlic infused olive oil to a large, oven-safe pan over medium heat. Add the chicken and cook ~5 mins on each side until golden brown. Transfer the pan to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve. 

  2. Meanwhile, heat the sesame oil in a large pot over medium heat, until shimmering. Add the ginger, and cook for a few minutes until softened. Add the soy sauce, rice wine vinegar and sugar and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the bok choy. Simmer gently for another few minutes (until bok choy is wilted), and season with salt, to taste.

  3. To make the soft-boiled eggs, fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs into the boiling water, and let simmer for ~ 8 mins.

  4. When cooked, use a slotted spoon to remove eggs from pot (keep water to cook noodles) into a bowl of cold water to stop the cooking process. When eggs are cool enough to handle, carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

  5. Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the sliced spring onion tops and soft boiled egg. Serve immediately.


  • For a more intensely flavoured ramen broth, add 1-2 tbsp of miso paste (to taste) 
  • For a vegetarian option, chicken can be substituted for firm tofu (cooked to your liking) 
  • Additional low FODMAP vegetables can be added to boost the fibre content of this meal (see the Monash FODMAP App for serving size guidance) 
Nutrition Information (per serve)
Energy 2427 Kj / 580 cal
Protein 54.50g
Carbohydrates 46.00g
Sugar 8.00g
Total Fat 18.50g
Saturated Fat 4.00g
Fibre 2.50g
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