Cook and Scale
Shoyu Ramen
4 servings · 45 min total
A soul-warming soy-seasoned chicken broth ramen with tender noodles, jammy soft-boiled eggs, shiitake, and nori.
Ingredients
- 1⅖ l chicken stock
- 1 tsp dashi granules
- 4 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sesame oil
- 4 garlic, crushed
- 20 g fresh ginger, sliced
- 2 g chicken thigh, boneless
- 4 egg
- 360 g ramen noodles
- 100 g shiitake mushroom, sliced
- 2 spring onion, sliced
- 2 nori sheets, halved
- 1 tsp sesame seeds
Contains: Gluten, Egg, Soy, Fish, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Poach the chicken thighs — Slide in the chicken thighs and simmer gently for 15 minutes until cooked through, then lift out and slice.
- 3.
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.
- 4.
Cook the ramen noodles — Cook the ramen noodles in boiling water for 3 minutes until just tender, then drain and divide among bowls.
- 5.
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.