Easy chicken ramen

Based on 17 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

“Ramen is an every occasion type of dish. This variation of shoyu ramen is the most widespread style in Tokyo and is based on a broth seasoned with soy sauce. Use light Japanese soy sauce for the best taste and finish the dish with a sprinkle of shichimi togarashi—a common spice mixture in Japan that usually contains coarsely ground chili pepper, Japanese pepper, roasted orange zest, black and white sesame seeds, hemp seed, ground ginger, nori, and poppy seeds.”

Difficulty

Easy 👌
60
min.
Preparation
8
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken legs (boneless)
200 g ramen noodles
scallions
6 cloves garlic
115 g ginger
leek
2 l chicken stock
1 sheet kombu
125 ml light soy sauce
50 ml sake
50 ml mirin
eggs
20 g soy sprouts
shichimi togarashi (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • large pot
  • tongs
  • fine sieve
  • oven
  • saucepan (small)
  • baking sheet
  • 2 pots
  • colander
  • ladle

Nutrition per serving

Cal
704
Protein
49 g
Fat
47 g
Carb
41 g
  • Step 1/3

    Thinly slice scallions and set aside. Roughly chop most of the garlic and some ginger. Halve the leek lengthwise and slice. Add chicken stock, leek, chopped ginger and garlic, and boneless chicken legs to a large pot and bring to a boil. Boil for approx. 15 min., remove the chicken from the pot and allow to cool slightly and set aside. Add the kombu and boil the broth for another 15 min., then pass through a sieve.
    • scallions
    • 5 cloves garlic
    • 100 g ginger
    • leek
    • chicken legs (boneless)
    • 2 l chicken stock
    • 1 sheet kombu
    • cutting board
    • knife
    • large pot
    • tongs
    • fine sieve

    Thinly slice scallions and set aside. Roughly chop most of the garlic and some ginger. Halve the leek lengthwise and slice. Add chicken stock, leek, chopped ginger and garlic, and boneless chicken legs to a large pot and bring to a boil. Boil for approx. 15 min., remove the chicken from the pot and allow to cool slightly and set aside. Add the kombu and boil the broth for another 15 min., then pass through a sieve.

  • Step 2/3

    For the seasoning sauce, peel and mince remaining garlic and ginger. Add soy sauce, sake, mirin, and minced garlic and ginger to a small saucepan. Heat ingredients over medium-low for approx. 5 min. Slice boiled chicken and transfer to a baking sheet. Toss with half of the warmed seasoning sauce and roast in the oven at 200°C/400 °F for approx. 8 min. Then remove and set aside.
    • 1 clove garlic
    • 15 g ginger
    • 125 ml light soy sauce
    • 50 ml sake
    • 50 ml mirin
    • oven
    • saucepan (small)
    • baking sheet

    For the seasoning sauce, peel and mince remaining garlic and ginger. Add soy sauce, sake, mirin, and minced garlic and ginger to a small saucepan. Heat ingredients over medium-low for approx. 5 min. Slice boiled chicken and transfer to a baking sheet. Toss with half of the warmed seasoning sauce and roast in the oven at 200°C/400 °F for approx. 8 min. Then remove and set aside.

  • Step 3/3

    Boil the eggs for approx. 7 min., then peel and slice in half. Cook the noodles according to the package instructions, approx. 6 min. Add some seasoning sauce into the bottom of a serving bowl. Add cooked noodles, broth, chicken, soy sprouts, half an egg, and scallions. Enjoy!
    • eggs
    • 200 g ramen noodles
    • 20 g soy sprouts
    • shichimi togarashi (for serving)
    • 2 pots
    • colander
    • ladle

    Boil the eggs for approx. 7 min., then peel and slice in half. Cook the noodles according to the package instructions, approx. 6 min. Add some seasoning sauce into the bottom of a serving bowl. Add cooked noodles, broth, chicken, soy sprouts, half an egg, and scallions. Enjoy!