Quick Ramen Style Noodle Soup

Preparation time:20 minutes


  • 1L best quality chicken stock
  • ½ cup sake
  • ¼ cup Chang’s Light Soy Sauce
  • 200g cold roast pork- rolled shoulder, loin, leg or fillet- thinly sliced
  • 2 boiled eggs, peeled and halved
  • 250g Chang’s Long Life Noodles
  • 100g bamboo shoots, thinly sliced
  • 4 fresh shitake mushrooms, sliced or quartered
  • ½ sheet nori, thinly sliced
  • 2 spring onions, sliced diagonally


  1. Place chicken stock, sake, Chang’s Light Soy Sauce, bamboo shoots and mushrooms in a saucepan and bring to the boil, then simmer for a few minutes to incorporate flavours and gently cook the mushrooms.
  2. While the soup is simmering, cook the Chang’s Long Life Noodles as per instructions on the pack and divide between four soup bowls.
  3. Ladle soup over the noodles and arrange sliced pork, eggs, nori strips and spring onions on top of each bowl.
  4. Enjoy!
  5. You can also use Chang’s Egg Noodle, Rice Vermicelli or Super Lo Cal Noodle.

Note: you can substitute the fresh shitake mushrooms with dried, but soak them in very hot or boiling water for 20 minutes then discard stems