Chicken Shoyu Ramen
Soy-deepened chicken broth, ramen noodles, soft egg and scallion.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The 7-minute jammy egg is the move. 6 = too runny, 8 = fully set. Set a timer and lift them straight into ice water - the residual heat is what overcooks them.
Ingredients
Everything below makes 4 servings.
- 1 lbboneless skinless chicken thighs
- 8 cupslow-sodium chicken broth
- 1 piecekombu5x5-inch piece
- ½ cupbonito flakes
- 6 tbspsoy sauce
- 2 tbspmirin
- 2 tbspsake
- 1 inchfresh gingersliced into coins
- 4garlic clovessmashed
- 14 ozramen noodles
- 4large eggs
- 4scallionsthinly sliced
- 2nori sheetscut into quarters
- 1 tspsesame oil
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 620calories
- 40gprotein
- 70gcarbs
- 18gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Slice ginger into coins, smash garlic, slice scallions.
- Wipe kombu with damp cloth.
- Bring a second pot of water to boil for noodles and eggs.
Soft-boil eggs
Lower eggs gently into boiling water; cook EXACTLY 7 min for jammy yolks. Transfer to ice bath, peel when cool. Set aside.
7 min · hands onBuild broth
Combine chicken broth, kombu, ginger, garlic, chicken thighs in large pot. Bring to bare simmer (not boil - kombu turns bitter). Simmer 25 min until chicken is poached through. Remove chicken to a board to shred.
25 min · hands offFinish broth
Remove kombu. Stir in bonito flakes, let steep 3 min off heat. Strain broth through fine-mesh sieve into a clean pot. Stir in soy sauce, mirin, sake (the shoyu tare). Simmer 5 min so the alcohol cooks off.
8 min · hands onCook noodles
Boil noodles per package (usually 2-4 min for fresh ramen). Drain. Don't rinse.
4 min · hands onAssemble
Shred chicken. Pile noodles in each bowl, ladle hot broth over. Top with shredded chicken, a halved soft-boiled egg, scallions, nori. Drizzle a few drops sesame oil.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Press tofu, cube, sear briefly - float on broth instead of poaching. Saves about 10 minutes.
Cook rice noodles per package (usually 3-4 min). Saves about 2 minutes.
Cook GF ramen per package - usually similar timing.
Check label - some tamari contains wheat. Rice noodles also work 1:1.
What keeps
Broth and tare and chicken keep 4 days. Cook noodles fresh each serving - they go bloated and gummy if stored in broth.
Soft-boil eggs the morning of and marinate in tare-soy.
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