High Protein Gordon Ramsay Ramen (Ready-to-Print Version)
Rich bone broth ramen with tender noodles, jammy eggs, and protein-packed toppings providing over 40g protein per serving.
# What You’ll Need:
→ Broth
01 -
960 ml chicken bone broth
02 -
15 ml soy sauce
03 -
15 ml white miso paste
04 -
15 ml mirin or rice vinegar
05 -
5 ml sesame oil
06 -
7.5 ml chili paste or sriracha (optional)
07 -
1 tablespoon collagen powder (optional)
08 -
3 cloves garlic, minced
09 -
1 tablespoon fresh ginger, grated
→ Protein
10 -
340 g boneless skinless chicken breast, pork belly, or extra firm tofu
11 -
3 large eggs
→ Noodles and Vegetables
12 -
2 packs ramen noodles, fresh or dried
13 -
100 g shiitake or button mushrooms, sliced
14 -
30 g baby spinach or bok choy
15 -
150 g shelled edamame (frozen is acceptable)
16 -
1 spring onion, finely sliced
→ Garnishes
17 -
15 ml toasted sesame seeds
18 -
1 tablespoon hemp hearts (optional)
19 -
2 sheets nori seaweed, torn
20 -
Chili oil, for serving
→ Seasoning and Cooking Oils
21 -
15 ml sesame oil
22 -
Salt and black pepper, to taste
# Step-by-Step Guide:
01 -
If using chicken or pork, season generously with salt and pepper. Heat 15 ml sesame oil in a large skillet over medium-high heat. Sear protein without moving: chicken for 6-8 minutes per side until cooked through (internal temperature 74°C), pork for 8-10 minutes per side until golden. Let rest 5 minutes, then slice or shred. For tofu, press for 15 minutes, cube, and pan-fry in hot oil until crisp and golden, about 8-10 minutes.
02 -
In a medium saucepan, heat 5 ml sesame oil over medium heat. Sauté minced garlic and grated ginger for 1 minute until fragrant. Stir in soy sauce, miso paste, mirin, and chili paste if using; mix until miso dissolves. Add bone broth, bring to a boil, then reduce heat to simmer for 15-20 minutes. Add collagen powder during last 2 minutes if used. Adjust seasoning with additional soy sauce if needed.
03 -
Bring a pot of water to a rolling boil. Gently add eggs and cook for exactly 6.5 minutes for jammy yolks. Transfer eggs to an ice bath immediately, let cool for 5 minutes. Peel just before serving.
04 -
Cook ramen noodles in a large pot according to package instructions (3-4 minutes fresh, 8-10 minutes dried). During final 2 minutes, add frozen edamame to the pot. Drain noodles and edamame together and set aside.
05 -
In the skillet used for protein, increase heat to medium-high. Add mushrooms and cook 5 minutes until golden and moisture evaporates. Add spinach or bok choy and cook 1-2 minutes until wilted. Season lightly with salt.
06 -
Divide noodles and edamame evenly into two deep bowls. Ladle about 480 ml hot broth over noodles per bowl. Top with 170 g cooked protein, halved soft-boiled eggs, sautéed mushrooms, wilted greens, sliced spring onions, toasted sesame seeds, hemp hearts, and torn nori sheets. Drizzle with chili oil if desired and serve immediately.
# Handy Tips:
01 -
Press tofu for 15 minutes to remove excess water for an optimal crispy texture.
02 -
Simmering the broth allows flavors to deepen and collagen to fully integrate.