Chicken and Japanese Leek Ramen (鶏ねぎそば; tori negi soba)

Learn how to utilize your microwave to make tender steamed chicken - a great topping for any flavor of ramen, whether it be soy sauce, salt, miso or tonkotsu!

Chicken and Japanese Leek Ramen (鶏ねぎそば; tori negi soba)
Photographed by Takeshi Noguchi

Recipe by
Sawako Horie




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • [Steamed chicken breast]

    • Note

      *Recipe is for one batch. Use the leftover chicken for salads and sandwiches. Will keep in the fridge for up to 3 days.

    • 1 chicken breast (200 g)
    • Less than 1/2 tsp salt
    • A pinch of pepper
    • 2 tbsp sake
    • [A]

      • 2-3 slices ginger (thinly sliced)
      • Japanese leek (green portion), as needed
  • 1/2 Japanese leek
  • 5 cherry tomatoes
  • 2 packs instant ramen
  • [B]

    • Ginger (thinly sliced), as needed
    • Japanese leek (green portion), as needed
  • Sesame oil, as needed
  • Black pepper (coarsely ground), as needed



Skin the chicken breast and rub in the salt and pepper. Fold the thinner end of the chicken and place in a heat-resistant dish.


Level out the thickness to allow the chicken to cook evenly.


Place [A] on the chicken, sprinkle with sake and cover with plastic wrap. Microwave (600 W) for about 4 minutes, then let cool. With the plastic wrap on, pound the chicken with your fist to allow the juices to seep in. Shred into pieces.


Cut the leek lengthwise in half and then diagonally into thin slices. Soak in water for a few minutes to remove the bite, then drain. Cut the cherry tomatoes across in half.


Mix half of the [Steamed chicken breast] together with the thinly sliced leeks and 1 tsp of sesame oil.


Warm 1 tbsp of sesame oil in a pot and stir-fry [B]. Follow the instructions on the instant ramen package to add the appropriate amount of water and instant soup to the pot. When it comes to a boil, remove [B]. Boil the noodles as specified, and add the cherry tomatoes.


Pour the noodles and soup into individual serving bowls. Top with the chicken and leek mixture, and sprinkle with black pepper.