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Easy shoyu ramen with chicken

Easy shoyu ramen with chicken

Based on 52 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"This recipe has been updated to improve your cooking experience (February 2024). Ramen is a Japanese noodle soup with rich, flavorful broths as well as chew, springy noodles, and is 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. In addition to the variation with shoyu, there is also miso and tonkotsu (not to be confused with tonkatsu; broth based on pork cooking). For this recipe, 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
Hard 💪
Preparation
60 min
Baking
10 min
Resting
0 min

Ingredients

2Servings
2
chicken legs (boneless)
100 g
ramen noodles
3 cloves
garlic
30 g
ginger
½
leek
1 l
chicken stock
½ sheet
kombu
62½ ml
light soy sauce
25 ml
sake
25 ml
mirin
1
eggs
½
scallion
10 g
soy sprouts
shichimi togarashi (for serving)
dried seaweed (for serving)
MetricImperial

Utensils

cutting board, knife, large pot, tongs, fine sieve, saucepan (small), 3 bowls, oven, baking sheet, saucepan, ladle

How-To Videos

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How to peel ginger

Nutrition per serving

Cal1263
Fat73 g
Protein82 g
Carb60 g
  • Step 1/ 4

    Roughly chop ⅚ of the garlic and ⅔ of the ginger. Halve leek lengthwise and cut into slices. Place the chicken stock, leek, chopped ginger and garlic, and boneless chicken thighs in a large pot and bring to a boil. Cook for approx. 15 min., then remove the chicken from the pot, allow to cool slightly and set aside. Add the kombu to the stock and cook for another 15 min., then strain everything through a sieve.
    • cloves garlic
    • 20 g ginger
    • ½ leek
    • 1 l chicken stock
    • 2 chicken legs (boneless)
    • ½ sheet kombu
    • cutting board
    • knife
    • large pot
    • tongs
    • fine sieve

    Roughly chop ⅚ of the garlic and ⅔ of the ginger. Halve leek lengthwise and cut into slices. Place the chicken stock, leek, chopped ginger and garlic, and boneless chicken thighs in a large pot and bring to a boil. Cook for approx. 15 min., then remove the chicken from the pot, allow to cool slightly and set aside. Add the kombu to the stock and cook for another 15 min., then strain everything through a sieve.

  • Step 2/ 4

    Preheat the oven to 200°C /392°F. Peel and finely chop the remaining garlic and ginger for the seasoning sauce. Add soy sauce, sake, mirin, chopped garlic, and ginger to a saucepan. Heat everything on medium heat for approx. 5 min. Slice the cooked chicken, mix it with ⅓ of the warm seasoning sauce and roast in the oven on a baking sheet for approx. 8 min. Remove from the oven and set aside.
    • ½ clove garlic
    • 10 g ginger
    • 62½ ml light soy sauce
    • 25 ml sake
    • 25 ml mirin
    • saucepan (small)
    • bowl
    • oven
    • baking sheet

    Preheat the oven to 200°C /392°F. Peel and finely chop the remaining garlic and ginger for the seasoning sauce. Add soy sauce, sake, mirin, chopped garlic, and ginger to a saucepan. Heat everything on medium heat for approx. 5 min. Slice the cooked chicken, mix it with ⅓ of the warm seasoning sauce and roast in the oven on a baking sheet for approx. 8 min. Remove from the oven and set aside.

  • Step 3/ 4

    For the ramen eggs, bring water to a boil in a saucepan and cook for approx. 6 min. (for slightly firmer yolks cook for 7 min., for firmer yolks 8 min.). Once cooked, shock the eggs in cold water, then peel them and place them in a small bowl with ⅓ of the seasoning sauce so that they take on color. This can also be prepared in advance and kept in the fridge for up to a week.
    • 1 eggs
    • saucepan
    • 2 bowls

    For the ramen eggs, bring water to a boil in a saucepan and cook for approx. 6 min. (for slightly firmer yolks cook for 7 min., for firmer yolks 8 min.). Once cooked, shock the eggs in cold water, then peel them and place them in a small bowl with ⅓ of the seasoning sauce so that they take on color. This can also be prepared in advance and kept in the fridge for up to a week.

  • Step 4/ 4

    • ½ scallion
    • 10 g soy sprouts
    • shichimi togarashi (for serving)
    • dried seaweed (for serving)
    • ladle

    Cut scallion into thin rings. Remove the eggs from the marinade and cut each in half. Cook the ramen noodles according to package instructions. Pour the remaining seasoning sauce into serving bowls, place the cooked noodles on top and then fill up with stock. Then add chicken slices, half an egg, soy sprouts, dried seaweed, scallions and some shichimi togarashi, if desired.

  • Enjoy your meal!

    Easy shoyu ramen with chicken
FAQ

Ramen is a Japanese noodle soup with rich, flavorful broths, chewy springy noodles as well as toppings such as vegetables and meat. It can be enjoyed at any occasion!

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