4 hours

Naughty Nonna’s Chicken Ramen with Beetroot-Pickled Rich Yolk Egg

Name: Naughty Nonna’s Chicken Ramen with Beetroot-Pickled Rich Yolk Egg
Prep time: 4 h
Cook time: 4 h
Yield: 4
Ingredients: 6 Rich Yolk Egg; 250 grams Beetroot; 150 ml Rice Wine Vinegar; 1 Tbsp. White Sugar; 1 tsp. Salt; 200 ml Water; 1 Whole Large Chicken; 1 White Onion; 8 Garlic Clove; 1 Tbsp. Fresh Ginger; 2 Spring Onion; 3 ltr Water; 1 Tbsp. Soy Sauce; 1 Tbsp. Mirin; 1 pinch Salt; 560 grams Fresh Ramen Noodles; 1 Spring Onion; bunch Coriander; Any Leftover Vegetables; 1 Tbsp. Crispy Chilli Oil

Serves: 4 Person

Naughty Nonna’s is back with an irresistible chicken ramen with beetroot-pickled Rich Yolk egg.

This ramen isn’t just dinner - it’s a full‑blown hug in a bowl with a cheeky wink. It starts the day before, when beetroot‑pickled St Ewe eggs get their glow‑up: vibrant, tangy and showing off those jammy centres like they know they’re the star of the show.

Then comes the chicken - roasted until it’s golden, caramelised and irresistable, giving you silky slices for topping and the foundations of a glossy, slurp‑worthy stock. Toss in your ramen noodles and your favourite fresh toppings, and suddenly you’ve created something that’s restorative, nourishing and just the right amount of extra.

Naughty Nonna’s is where classic comfort meets cheeky decadence. Inspired by bold flavours, indulgent textures and a “more is more” attitude, they reimagine homestyle favourites with playful twists and unapologetic richness.

Every recipe is made to be shared… but you won’t always want to!

Instructions

- Step 1Prepare the eggs the day before you plan on enjoying the ramen. Boil them for 6½ minutes for soft, jammy centres. Transfer immediately to an ice bath, then peel gently. Blend or finely mash beetroot and add to rice vinegar, sugar, salt and water. Submerge eggs completely in the mixture and refrigerate for 24 hours.
- Step 2Roast the whole chicken at 200°C until deeply golden (60–75 minutes). When cooled, remove the meat and set aside for serving. Reserve the carcass for broth.
- Step 3Place the chicken carcass in a large pot with onion, garlic, ginger and spring onions.
Cover with 2.5–3L water. Simmer gently for 3–4 hours, skimming occasionally. Strain and chill (overnight if possible) for a clear broth.
- Step 4Reheat gently. Season with soy sauce, mirin, and salt if needed. Keep it light - the goal is a clear, glossy roast chicken broth. Cook ramen noodles according to packet instructions and drain well.
- Step 5Divide noodles between bowls and ladle over the hot broth. Top with sliced roast chicken and halved beetroot‑pickled eggs. Finish however you like, but we like ours with with sliced spring onions, chopped coriander, sweetcorn, mushrooms or other leftover veg and a dash of chilli oil.