A clear, soy-sauce-tinted chicken broth full of umami, with fresh ramen noodles, tender chicken, a marinated egg and fresh spring onion. A simplified home version of the Japanese noodle dish that has won hearts (and stomachs) worldwide.
Shoyu ramen (with chicken)
Region: Tokyo
Shoyu ramen (with chicken)
Region: Tokyo
Method
01
Simmer the broth
Bring the chicken stock to the boil with the garlic, ginger and spring onion. Turn the heat low and leave to simmer gently for 20 minutes.
02
Cook the chicken
Add the chicken to the broth and poach for 15–18 minutes until cooked. Take out, leave to cool slightly and cut into slices.
03
Finish the broth
Strain the broth. Stir in the soy sauce, mirin and sesame oil. Taste and, if needed, adjust with extra soy sauce.
04
Cook the noodles
Cook the ramen noodles according to the packet in separate water. Drain.
05
Assemble
Divide the noodles between four large bowls. Pour the hot broth over the top.
06
Garnish
Divide the slices of chicken, the marinated egg (if using, halved), spring onion and nori over each bowl.
07
Serve
Serve immediately, piping hot.
Tips & notes
For marinated ramen eggs (ajitama): boil eggs for 6–7 minutes for a soft-boiled, sticky yolk, shock in iced water, peel and marinate overnight in a mixture of 100 ml soy sauce, 100 ml water and 2 tbsp mirin. Broth too weak in flavour? Stir in an extra teaspoon of miso paste for more depth. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add a spoonful of chilli paste (rayu or doubanjiang) for a spicier ramen.
- Replace the chicken with slices of chashu (slow-cooked pork belly) for a more classic ramen experience.
Contains:
Gluten
Eggs
Soya
Sesame
Serve with
- Gyoza
| Calories | 249 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 17 g |
| Fat | 13 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
