Chicken & Mushroom Ramen
Posted by Copas Farm Shop on 5th May 2026
Turn your leftover roast into something truly special with this deeply comforting Chicken and Mushroom Ramen. I've used Cockerel for this recipe for its fuller and richer flavour, perfect for this savoury broth.
This ramen is delicious and healthy and is a complete meal in itself. It’s a simple yet satisfying way to make the most of roast cockerel, whether from a Sunday roast or a weekend lunch, though it works just as beautifully with turkey, beef, pork or lamb.
Ingredients:
250g mixed mushrooms
4 sweet red and orange peppers, trimmed and sliced
1 red onion, peeled and thinly sliced
4 cloves garlic, peeled and finely diced
5cm piece of fresh ginger, peeled and finely diced
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 litre of chicken bone broth or stock made with 1 x chicken stock cube
100g frozen edamame beans
250g dried egg noodles
120g tinned water chestnuts, drained
120g tinned bamboo shoots, drained
250g cooked free-range chicken shredded (or any leftover meat you may have will work well)
4 boiled eggs, halved
8 spring onions, trimmed and finely diced
4 radishes, thinly sliced
Method:
Add 1 tablespoon of sesame oil to a large, non-stick frying pan, and place over a medium-high heat.
Add the mixed mushrooms, peppers, onion, garlic and ginger, and fry for 5-6 minutes, stirring often, until coloured and softened.
While the mushroom mixture is cooking, mix the miso paste, soy sauce and rice wine vinegar with a little boiled water to loosen it, then set aside.
Cook the dried egg noodles according to the pack instructions, then drain and run them under cold water to stop them sticking together. Divide the noodles between 4 bowls.
Add the miso mixture to the cooked vegetables along with the cockerel bone broth, edamame beans, water chestnuts, and bamboo shoots. Bring to a simmer and season to taste with more soy sauce.
Ladle the vegetable broth over the noodles, arrange the cooked chicken on top along with the halved eggs (1 egg per bowl) and top with the spring onions and radishes.
Finish with a drizzle of sesame oil or chilli oil, and serve immediately while the broth is steaming and the noodles are perfectly tender.
This recipe was created by Karen Burns-Booth of Lavender and Lovage.