This easy ramen with buttered corn, chicken, and bacon is a delicious and comforting bowl of goodness. Buttery corn pairs perfectly with the roast chicken and crispy bacon. Ideal for a cosy night in or a quick weeknight meal, I hope this healthy-ish recipe becomes a new favourite in your kitchen.

Pan-frying your blanched sweetcorn in butter takes this ramen bowl to another level, but is also totally delicious with unbuttered corn. I am often trying to cut a few calories, so you choose what you prefer.

Ingredients for easy ramen with buttered corn, chicken, & bacon recipe

I made a quick and easy ramen broth using dashi stock powder and miso paste. Both of these deliver an instant umami-laden clear soup you will want to sip in a mug. Dashi stock powder is available from Asian supermarkets.

I have used store-bought rotisserie chicken to make things ultra convenient in this ramen recipe. You can use any of the meat you prefer. Slicing half a breast in each bowl looks very pretty.

Rotisserie chicken for easy ramen with buttered corn and bacon recipe

Six-minute jammy-boiled eggs are the way I like them in my ramen, but cook the egg to your preference.

Using fresh ramen from Ramenhead Restaurant in Cape Town took this bowl to another level (I had this stashed in my freezer). If you can’t get hold of fresh ramen, use good quality store-bought dry ramen. To keep this low carb, you can use cauliflower ‘noodles’, or zucchini zoodles.

Fresh ramen for easy ramen with roast chicken, buttered corn and bacon recipe

Garnishes and seasonings are what make a ramen bowl delicious and you can custom-make yours to your taste, I like to use: Furikake, sesame oil, chilli crisp, and soy sauce. Nori sheets are also delicious.

Tips and tricks to make an easy ramen recipe

Have all your elements for the ramen bowl prepared and ready to plate up. Cook the ramen and heat the broth when you are ready to serve.

Cook the ramen in a separate pot of water and don’t cook it in the broth.

Pre-cook the corn by blanching it on a pot of salted boiling water for 15 – 20 minutes. When cool enough to handle cut the corn from the cob. Fry in butter just before plating up the ramen bowl for extra deliciousness.

This recipe serves as a guide to making two large ramen bowls. Add more or less of any ingredient to your taste preference.

A bowl of easy ramen with buttered corn, chicken, & bacon

Wine pairing with ramen

This easy ramen with roast chicken, buttery corn and bacon pairs perfectly with Delheim Pinotage Rosé. I’m a huge fan of this delicious and elegant wine which exudes bright red fruit aromas and lively acidity. On the palate: juicy strawberries, cranberries, and hints of ruby grapefruit, all balanced by a dry, rounded, and soft texture with well-integrated acidity and alcohol. This is a staple in my house.

A few recipes you might like

Vietnamese rice noodle salad with grilled chicken

Bok choy and mushrooms with a miso dressing

Easy duck pancakes with plum sauce

A delicious and easy beef bulgogi

Easy miso ramen with roast chicken and mushrooms

Asian-style lamb shanks

Prep Time:5

Cook Time:10

Ingredients

3 Tbsp dashi stock powder
2-3 tsp miso paste
Approx. 100grams fresh or dried ramen
1 sweetcorn blanched
1 Tbsp salted butter for the corn optional
2-3 rashes of thick smoked streaky bacon or more if you would like
1 large roasted chicken breast sliced
2 large free-range eggs
2 Tbsp finely chopped chives
1 spring onion finely chopped (pale green and green part)

Seasonings:

Soy sauce
Chilli crisp/crunch
Furikake or Togarashi seasoning
a few drops of sesame oil (optional)

Instructions

To make the broth add the stock powder and miso paste to a small pot with 3 cups of water and bring to a simmer. Whisk to ensure the miso paste is well incorporated.
Precook the sweetcorn for 15 minutes in salted boiling water. Cut the corn from the cob. Either use this in the ramen as is or melt butter in a small pan and toss the corn in that to coat and char brown slightly.
Fry the bacon until crispy and rendered to your preference. Drain on a paper towel and set aside. Cut each slice into 3 pieces
Bring a medium pot of water to a boil and cook your ramen according to the pack instructions until al dente. Drain and set aside. Cook this just before you want to plate up.
Boil your eggs for 6 minutes for a jammy medium-cooked texture. Cook them for longer. If you prefer them harder. Plunge into a bowl of iced water once cooked to prevent overcooking.
Have the toppings and garnishes ready when you want to serve.
Preheat two large bowls and divide the cooked hot ramen between them.
Add some of the broth to the bowl and spread the ramen to cover the base.
Add the sliced chicken, buttery corn, sliced boiled egg, and bacon. Sprinkle over the chives and top up with more broth.
Garnish your ramen bowls with whatever seasonings you like and serve hot.