Hearty Chicken Shoyu Ramen Recipe
By Recipe Heaven Kitchen0
Prep30 min
Cook60 min
Servings4
DifficultyEasy
Warm up with a soul-satisfying bowl of homemade Chicken Shoyu Ramen! This high-protein Japanese recipe is perfect for winter, featuring a rich, savory soy-based broth, tender chicken slices, perfectly cooked ramen noodles, and an array of vibrant toppings like soft-boiled eggs and fresh greens. Experience authentic Japanese comfort food in your kitchen.
Ingredients
- For the Broth:
- 6 cups chicken broth
- 1/4 cup soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp sesame oil
- Pinch of black pepper
- For the Toppings:
- 4 servings ramen noodles
- 200g cooked chicken breast or thigh, thinly sliced or shredded
- 4 soft-boiled eggs, halved
- 4 sheets nori, cut into halves
- 4 spring onions, thinly sliced (green parts only)
- 1/2 cup bean sprouts
- Chili oil (optional, for serving)
Instructions
- 1
Prepare the Broth: In a large pot, combine chicken broth, soy sauce, mirin, grated ginger, minced garlic, sesame oil, and black pepper. Bring the mixture to a simmer over medium heat. Reduce heat to low, cover, and let it simmer for at least 30 minutes (or longer for a deeper flavor) to allow the flavors to meld. Taste and adjust seasoning if needed.
- 2
Prepare Soft-Boiled Eggs: Bring a small pot of water to a boil. Gently lower the eggs into the boiling water and cook for exactly 6-7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop cooking. Once cooled, carefully peel and halve them.
- 3
Cook Ramen Noodles: Just before serving, cook the ramen noodles according to package instructions. They usually cook quickly, in about 2-3 minutes. Drain well.
- 4
Assemble Ramen: Divide the cooked and drained ramen noodles evenly among 4 large ramen bowls. Ladle the hot chicken shoyu broth over the noodles.
- 5
Add Toppings: Artfully arrange the toppings on top of the noodles and broth: sliced chicken, halved soft-boiled eggs, nori sheets, sliced spring onions, and bean sprouts. For an extra kick, drizzle with chili oil.
- 6
Serve: Serve your Hearty Chicken Shoyu Ramen immediately and enjoy the warming, rich flavors!
Frequently asked questions
Can I use different types of chicken?▾
Yes, while chicken breast or thigh are common, you can also use rotisserie chicken for convenience or even make chashu (braised pork belly) for a more traditional ramen experience.
How can I make the broth richer?▾
For a richer broth, simmer it for a longer duration (1-2 hours) with some dried shiitake mushrooms, kombu (dried kelp), or even chicken bones. A dash of miso paste at the end can also add umami depth.
What kind of noodles should I use for ramen?▾
Fresh or dried ramen noodles specifically labeled as 'ramen noodles' are ideal. Instant ramen packets (without the seasoning) can also be used in a pinch. Avoid regular spaghetti or pasta, as they have a different texture.
How do I achieve perfect soft-boiled ramen eggs (Ajitama)?▾
For a jammy yolk, boil eggs for exactly 6-7 minutes, then immediately transfer them to an ice bath to stop the cooking. For an even more flavorful Ajitama, marinate the peeled soft-boiled eggs in a mixture of soy sauce, mirin, and water for a few hours or overnight.
Can I make this ramen vegetarian or vegan?▾
Yes! For a vegetarian version, use vegetable broth and omit the chicken, adding toppings like tofu, mushrooms, or extra veggies. For vegan, ensure all ingredients (including noodles if necessary) are plant-based and replace the eggs with pan-fried tofu.
Nutrition (per serving)
| Calories | 550 kcal |
|---|---|
| Carbs | 60g |
| Protein | 40g |
| Fat | 18g |
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