High Protein Gordon Ramsay Ramen

This high protein ramen inspired by Gordon Ramsay brings together a rich bone broth, tender noodles, jammy eggs, and protein-packed toppings that deliver over 40 grams of protein per serving. It satisfies hunger deeply with layers of flavor and nutrients, perfect for a comforting dinner that is both wholesome and tasty.

I first tried making this during a chilly weekend and was amazed how the broth layered with umami flavors and tender protein just warmed up my whole body. Now it’s a go-to whenever I want a nourishing meal that feels like a special treat.

Ingredients

• 4 cups chicken bone broth: for an intense savory base rich in collagen and nourishment
• 1 tablespoon soy sauce: adds balanced saltiness and depth
• 1 tablespoon white miso paste: brings umami complexity look for a fresh jar with clear labeling
• 1 tablespoon mirin or rice vinegar: for subtle sweetness and acidity that brightens the broth
• 1 teaspoon sesame oil: plus 1 tablespoon for cooking protein to impart a delicate nutty aroma
• 1 tablespoon fresh grated ginger: introduces warm earthiness and a gentle bite
• 3 cloves garlic minced: for pungent flavor that mellows when cooked
• 1 tablespoon chili paste or sriracha: optional for those who like a spicy kick
• 1 tablespoon collagen powder: optional for extra protein boost and skin benefits
• 12 oz boneless skinless chicken breast, pork belly, or extra firm tofu: about 6 oz per serving provides the hearty protein element
• 3 large eggs: for soft jammy yolks that enrich texture and protein
• 2 packs ramen noodles fresh or dried: bring satisfying chew and soak up the broth
• 1 cup shiitake or button mushrooms sliced: add earthiness and texture fresh firm mushrooms work best
• 1 cup baby spinach or bok choy: for a fresh, leafy contrast that wilts perfectly
• 1 cup shelled edamame frozen: works perfectly as a protein-rich vegetable
• 1 spring onion finely sliced: for a bright oniony bite
• 1 tablespoon toasted sesame seeds: add crunch and nuttiness
• 1 tablespoon hemp hearts: optional protein booster with a nutty flavor
• 2 sheets nori seaweed: for garnish to layer briny taste and beautiful presentation
• chili oil: for serving to drizzle on top as a finishing touch
• salt and black pepper to taste: for seasoning

Instructions

Sear the Protein:

Season chicken or pork generously with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add protein and let it cook undisturbed for 6 to 8 minutes per side for chicken, or 8 to 10 minutes per side for pork until golden and cooked through with an internal temperature of 165 degrees Fahrenheit. Remove to a cutting board and let it rest for 5 minutes before slicing or shredding. If using tofu, press it for 15 minutes to remove moisture, cube and pan-fry in hot oil until golden and crispy on all sides for about 8 to 10 minutes.

Build the Broth:

In a medium saucepan heat 1 teaspoon sesame oil over medium heat. Add minced garlic and grated ginger and stir continuously for approximately 1 minute until fragrant but not browned. Stir in soy sauce, miso paste, mirin, and chili paste if using until the miso dissolves fully. Pour in chicken bone broth and bring to a boil. Reduce heat and let simmer gently for 15 to 20 minutes allowing deep flavors to develop. Stir in collagen powder at the last 2 minutes if using. Taste and adjust seasoning with more soy sauce as desired.

Cook Soft-Boiled Eggs:

Bring a pot of water to a rolling boil. Carefully lower eggs into the water and cook for exactly 6 and a half minutes for jammy yolks. Immediately transfer eggs to an ice water bath and let them sit for 5 minutes to stop the cooking process. Peel eggs gently just before serving.

Prepare Noodles and Edamame:

Cook ramen noodles in a separate large pot following package instructions, generally 3 to 4 minutes for fresh noodles or 8 to 10 minutes for dried. Add frozen shelled edamame to the pot during the last 2 minutes of cooking. Drain noodles and edamame together and set aside.

Sauté Vegetables:

Using the same skillet from the protein (no need to clean), add mushrooms and sauté over medium-high heat for about 5 minutes until golden and moisture evaporates. Add baby spinach or bok choy and sauté for another 1 to 2 minutes until just wilted. Season lightly with salt.

Assemble the Ramen Bowls:

Divide cooked noodles and edamame evenly between two large bowls. Ladle about 2 cups of hot broth over noodles in each bowl. Top with 6 ounces of protein, halved soft-boiled eggs, sautéed mushrooms, wilted greens, sliced spring onions, toasted sesame seeds, hemp hearts, and torn nori sheets. Finish each bowl with a drizzle of chili oil for heat if desired. Serve immediately while hot.

My favorite part is the jammy soft-boiled eggs that add a luscious texture contrast and creamy richness to every bite. I often reminisce about the first time I served this at a family dinner when everyone was impressed by how deceptively simple ingredients come together for something so nourishing and satisfying.

Storage Tips

Store leftover broth and protein in airtight containers in the refrigerator for up to 4 days. Keep noodles and vegetables separate to avoid sogginess. Reheat broth gently on the stove and rewarm protein quickly in a skillet or microwave before assembling for best results. This method retains freshness especially for the soft-boiled eggs which you can peel and store separately.

Ingredient Substitutions

You can swap chicken or pork with firm fish like salmon or shrimp for a lighter variation. Tofu works well for a plant-based version but press well to avoid excess moisture. If you don’t have bone broth, a rich chicken stock or vegetable broth can be used but bone broth boosts nutrition significantly. Try tamari instead of soy sauce for gluten-free options and coconut aminos for a sweeter twist.

Serving Suggestions

Pair your ramen with simple sides such as pickled vegetables or a crisp cucumber salad. A chilled glass of green tea or light lager complements the savory and spicy notes perfectly. Finish the meal with fresh fruit or a light Asian-inspired dessert for balance.

Enjoy this nourishing high protein ramen that warms and satisfies. It’s perfect for a cozy weeknight meal.

Your Recipe Questions Answered

→ What protein options can I use in this dish?

You can choose boneless skinless chicken breast, pork belly, or extra firm tofu for a plant-based protein alternative, each providing great texture and flavor.

→ How do I achieve jammy yolks for the eggs?

Boil eggs gently for exactly 6½ minutes, then plunge into ice water to stop cooking for perfectly soft, jammy yolks.

→ Can I prepare the bone broth ahead of time?

Yes, the chicken bone broth can be prepared in advance and stored refrigerated or frozen, which enhances the depth of flavor when used.

→ What vegetables complement this ramen best?

Shiitaake or button mushrooms, baby spinach or bok choy, and shelled edamame add texture, nutrition, and vibrant color to the dish.

→ How can I adjust the spice level?

Use chili paste or sriracha optionally to add heat, and drizzle chili oil at the end to customize the spice to your preference.

→ Is collagen powder necessary in this preparation?

Collagen powder is optional and can be added in the last minutes of simmering for an extra protein boost and richness in texture.