• 500g cooked chicken (leftover roast chicken or cooked chicken breast), sliced
  • 900ml Freja Chicken Bone Broth
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, finely sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon miso paste
  • 200g ramen noodles
  • 2 boiled eggs, halved
  • 100g sliced mushrooms (such as shiitake or oyster mushrooms)
  • 2 spring onions, sliced
  • Handful of fresh coriander leaves
  • Sesame oil, for drizzling
  • Chilli flakes, for garnish
  • Salt and pepper, to taste



  1. In a large pan, add the Freja chicken bone broth, garlic and ginger. Bring to a boil over high heat, then reduce the heat to low and let it simmer for 20-30 minutes to infuse the flavours. Add the ramen for the last 10 minutes (or however long the packet instructions say they need to cook for).
  2. In a separate pan, sauté the sliced mushrooms until tender and remove. Turn up the heat and add the cooked chicken slices until browned. Keep the mushroom and chicken warm.
  3. Once the broth has simmered, stir in the soy sauce, fish sauce, and miso paste, and season with salt and pepper to taste and keep warm.
  4. To assemble the bowls use tongs to divide the cooked noodles between two large bowls. Ladle the hot chicken bone broth over the noodles.
  5. Top each bowl with the sautéed mushrooms, chicken slices, boiled egg halves, sliced spring onions, and fresh coriander leaves.