Ramen Recipe: Big Flavour, bigger bowl

This is comfort food with an umami rich upgrade. Featuring crispy Chefs’ Selections Chicken Bites nestled in a deep, savoury chicken broth with silky udon noodles, Darta’s Oriental Vegetable Mix and a soy-marinated egg—this dish delivers bold flavour, satisfying texture, and serious visual appeal. Whether it’s a lunch special or a signature main, this East-meets-West bowl is perfect for menus tapping into global flavours and comfort led dining trends. Take a look at the ramen recipe below.

METHOD

1. Prepare the soy-marinated eggs:

• Mix the soy sauce and mirin in a bowl. Boil the eggs for 6 minutes and 30 seconds, then cool completely under cold running water.

• Peel and soak in the soy mixture for at least 30 minutes, or up to 3 days.

2. Prepare the broth and noodles:

• Warm the chicken stock with 1 tbsp of soy sauce in a pan.

• Add the oriental stir-fry mix, udon noodles, and pak choi.

• Simmer until the vegetables are tender and the noodles are heated through.

3. Cook the chicken:

• Deep fry the battered chicken at 180°C for 5–6 minutes, until golden and cooked through.

4. Assemble the ramen:

• Divide the noodles and vegetables between bowls, then ladle over some of the cooking broth.

• Place the crispy chicken on top along with the pak choi.

• Halve a soy-marinated egg and place on each portion. Serve immediately.

INGREDIENTS

• Chefs’ Selections battered chicken fillet bites

• Chefs’ Selections chicken bouillon paste

• Darta oriental vegetable mix

• Udon noodles

• Pak choi-cut in half length-ways

• 150ml soy sauce

• 50ml mirin