High Protein Gordon Ramsay Ramen

Gordon Ramsay's High Protein Ramen is a rich, flavorful twist on the classic Japanese noodle soup, elevated with protein-packed ingredients. Made with a savory broth, tender noodles, perfectly soft-boiled eggs, and generous portions of protein, this dish delivers 40+ grams of protein while maintaining all the depth of flavor and comfort that makes ramen legendary.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 2 bowls

Course: Dinner, Main Course

Cuisine: Asian, Fusion, Japanese

Calories: 700

Ingredients Equipment Method Notes

Ingredients

4 cups chicken bone broth for extra protein and collagen
1 tablespoon soy sauce
1 tablespoon white miso paste
1 tablespoon mirin or rice vinegar
1 teaspoon sesame oil
1 tablespoon fresh ginger grated
3 cloves garlic minced
1 tablespoon chili paste or sriracha optional, for heat
1 tablespoon collagen powder optional protein boost
12 oz cooked protein shredded chicken breast, pork belly, or marinated tofu
3 large eggs for soft-boiling
2 packs ramen noodles fresh or dried
1 cup shiitake or button mushrooms sliced
1 cup baby spinach or bok choy
1 cup edamame shelled, optional protein boost
1 stalk spring onion finely sliced
1 tablespoon toasted sesame seeds
1 tablespoon hemp hearts optional protein boost
2 sheets nori seaweed for garnish
chili oil for serving

Equipment

Large saucepan for broth
Separate pot for noodles
Skillet or frying pan
Ice water bowl
Tongs
Grater for ginger

Method

Prepare the protein: If using raw chicken or pork, season with salt and pepper. In a pan, sear or cook until golden and cooked through. Chicken breast needs 5-6 minutes per side, pork needs 8-10 minutes. Once cooked, shred or slice and set aside. If using tofu, press for 15 minutes, cube, and pan-fry until crispy.
Make the broth: In a saucepan, heat sesame oil over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant but not browned. Whisk miso paste with 1/4 cup warm broth in a small bowl until smooth. Stir soy sauce, remaining miso mixture, mirin, and chili paste into the pan. Pour in the bone broth and bring to a boil.
Add collagen powder if using, then reduce heat and simmer gently for 15-20 minutes to develop deep flavor. Maintain a gentle simmer rather than rolling boil to preserve miso properties.
Prepare the eggs: Bring water to a rolling boil in a separate pot. Gently lower room-temperature eggs into boiling water using a slotted spoon. Boil for exactly 6 and a half minutes for jammy yolks. Transfer immediately to ice water for at least 5 minutes to stop cooking. Peel and slice in half just before serving.
Cook the noodles: In a separate pot, cook ramen noodles according to package instructions. Fresh noodles take 2-3 minutes, dried take 4-5 minutes. In the last 2 minutes of noodle cooking time, add edamame if using. Drain and set aside.
Sauté the toppings: In a pan, sauté mushrooms over medium-high heat until golden brown, about 5 minutes. Add spinach or bok choy and cook for 1-2 minutes until just wilted but still vibrant.
Assemble the bowls: Divide cooked noodles and edamame between two large serving bowls. Ladle hot broth generously over the noodles. Top each bowl with 4-6 oz of protein, egg halves, sautéed mushrooms, greens, spring onion, sesame seeds, hemp hearts, and nori. Drizzle with chili oil if desired. Serve immediately while hot.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

This recipe serves 2 large bowls with 40+ grams of protein each. For maximum protein, use the full 12 oz of protein, add 3 eggs instead of 2, and include all optional protein boosters like collagen powder, hemp hearts, and edamame. Store broth, noodles, and protein separately for best results when meal prepping. The broth can be frozen for up to 3 months. Fresh noodles provide better texture than dried, and room-temperature eggs prevent cracking during boiling.