Tinola Ramen Recipe

Tinola Ramen Recipe

This dish combines the rich flavor of chicken with the sweet and creamy coconut milk based broth mixed with noodles and Japanese style eggs.
  • 30 MINS

    Cooking Time

  • Easy


  • 20 MINS

    Prep Time

  • 4 People


  • 2 tbsp. oil
  • 2 cloves garlic, chopped
  • 1 pc small onion, thinly sliced
  • 2 tbsp ginger, thinly sliced
  • ¼ kg chicken breast fillet
  • 1 pc Knorr Chicken Cubes
  • 2 cups water or rice washing
  • 1 cup coconut milk
  • 1 cup papaya, sliced into strips
  • 1 cup chili leaves
  • bird’s eye chili (siling labuyo)
  • hot sauce fish sauce. as needed
  • 600 gram ramen noodles. cooked al dente
  • 2 pcs hardboiled egg/nitamago, cut into half

  1. Begin by getting your pot nice and hot over high heat. Pour a little oil and throw in the garlic, onion and half of the ginger. Cook until you can smell the lovely aroma from the vegetables. Place the chicken meat gently and throw in the Knorr Chicken Cubes. You may sauté this for 10 minutes.

  2. Pour the water or rice washing and allow that to boil before bringing it to a simmer for 5 minutes. Pour in your coconut milk and the other half of the ginger and cook this over low heat until the chicken is cooked through.

  3. Drop in the papaya, dahon ng sili and siling labuyo or hot sauce and cook for another minute.

  4. To make a serving, place cooked noodles in a bowl. Now, you can top it with sliced chicken and half an egg. Finally, pour the hot soup over it and feel the warm embrace of your mother at the comforts of your own home.

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