Shoyu Ramen

Method

1. 1
   • chicken stock 1⅖ l
   • dashi granules 1 tsp
   • soy sauce 4 tbsp
   • mirin 2 tbsp
   • sake 1 tbsp
   • garlic 4
   • fresh ginger 20 g

   Season the broth — Simmer the chicken stock with dashi granules, garlic, and ginger for 5 minutes, then add the soy sauce, mirin, and sake.

2. 2
   • chicken thigh 2

   Poach the chicken thighs — Slide in the chicken thighs and simmer gently for 15 minutes until cooked through, then lift out and slice.

   ⏱15 min
3. 3
   • egg 4
   • shiitake mushroom 100 g

   Prep the eggs and shiitake — Soft-boil the eggs for 7 minutes, cool in cold water, then peel and halve. Add the shiitake to the simmering broth for the last 4 minutes.

   ⏱7 min
4. 4
   • ramen noodles 360 g

   Cook the ramen noodles — Cook the ramen noodles in boiling water for 3 minutes until just tender, then drain and divide among bowls.

   ⏱3 min
5. 5
   • sesame oil 1 tsp
   • egg 4
   • ramen noodles 360 g
   • shiitake mushroom 100 g
   • spring onion 2
   • nori sheets 2
   • sesame seeds 1 tsp

   Assemble the ramen bowls — Drizzle the noodles with sesame oil, ladle over the hot broth, and top with sliced chicken, shiitake, egg halves, spring onion, nori, and sesame seeds.