The Gut Life Ramen

The Gut Life Ramen

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people
Calories 541 kcal


  • 2 chicken breasts or 250g tempeh if vegan
  • 3 tsp sesame oil
  • 1 leek
  • 3 cloves garlic
  • 2 thumb sized chunks ginger
  • 2 tbsp mirin
  • 3 tbsp soy sauce or tamari if gluten free
  • 20 g shiitake mushrooms
  • 500 ml bone broth/chicken stock or vegetable stock if vegan
  • 60 g buckwheat noodles
  • 1 egg omit for the vegan version
  • 0.5 red onion
  • 50 g asparagus
  • 4 tbsp kimchi shop bought from the fridge section of make your own if you are brave!
  • salt and pepper


  1. Heat the oven to 190C (fan), 375F
  2. Season the chicken breast with salt and pepper and in a griddle pan, cook each side of the breast for approx. 5 mins. If using tempeh, chop into 1cm cubes and sauté lightly for around 10 minutes
  3. Add the chicken to the oven and cook for a further 15-20 mins (or until cooked through) and then remove from the oven and cover with foil
  4. Slice the leek into thin rounds and finely slice the garlic and ginger. Heat the sesame oil, add the leek and cook for a couple of minutes, then add the ginger and garlic and cook for another 2 mins
  5. Then add the mirin and soy sauce (or tamari) and heat through for a minute
  6. Add the chicken stock and simmer for 5 minutes, then add the shiitake mushrooms and simmer - these will need at least 10 mins to cook. If using tempeh, add it in at this stage to continue to soften it
  7. Whilst the mushrooms are cooking, bring a saucepan, with enough water to cover an egg, to the boil and gently lower an egg into the water. Cook for 7 minutes
  8. After 7 minutes add the egg to a bowl of cold water and leave to cool for a minute or two. In the boiling water, add the noodles and follow the cooking instructions (usually about 5 mins cooking time)
  9. Whilst the egg is cooking, place the asparagus on the griddle and cook very lightly for a couple of minutes. Or even better, don’t cook it all and add it in raw later for an additional prebiotic boost
  10. Slice the red onion thinly
  11. Peel the egg gently
  12. Once the noodles are cooked share them between two bowls. Then add the ramen broth. Slice the chicken (if using) and place on top with the raw red onion, the asparagus and half the egg for each bowl
  13. Finally add 2tbsp of kimchi to each bowl for a spicy probiotic kick