Total Time
Prep 10 mins
Cook 5 mins

This is how I make Top Ramen. For some reason, I like the texture of Top Ramen better than proper soba noodles.

Ingredients Nutrition


  1. Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
  2. Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
  3. Brown chicken until it is very dark. I like mine just before it burns.
  4. Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
  5. Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
  6. This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
  7. Add the konbu (a type of seaweed) to the soup, if desired.
  8. Add the frozen veggies.
  9. Heat to a boil. Remove konbu.
  10. Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
  11. Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.


Most Helpful

I wanted to use up the rice noodles in my cupboard, so I used those instead of Ramen. The broth had an interesting flavor, almost sour. I did add a chicken bioullion cube to give it more flavor. I'll definitely use fresh ginger instead of ground if I try this again.

stonecoldcrazy May 05, 2010

Nice, filling soup that's MUCH better than the packaged stuff. I'm not wild about honey, so I eased up on it a bit. Adding enough water to "cover the noodles" depends on the size of your saucepan and, since the noodles aren't actually added until AFTER you estimate the water, it's difficult to gauge what you'll need. I started by adding about 3.5 cups, which didn't dilute the broth enough in our opinion and made it a little too vinegary, so I added another cup and that was much better. All in all, a great recipe that only needed slight tweaking to fit our palates. Thanks, Abi Q!

Sandi (From CA) September 21, 2006

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