Shoyu Chicken Ramen
Description
Shoyu Ramen, one of Japan’s oldest and most beloved ramen varieties, features a soy sauce-based broth that’s savory, light, and perfectly balanced. Unlike heavier ramen styles like tonkotsu, shoyu ramen offers a delicate yet deeply flavorful experience, making it a satisfying yet approachable dish.
The soy sauce base adds a tangy depth of flavor that pairs harmoniously with tender chicken, fresh vegetables, and chewy ramen noodles. This classic dish is a cornerstone of Japanese cuisine, reflecting centuries of tradition and regional creativity. Simple to make yet rich in taste, shoyu ramen is perfect for a cozy meal, especially on a cold evening.
Ingredients
Ramen
TARE (Seasoning Base)
CHASHU MARINADE
FLAVORED OIL
Instructions
Prepare the Flavored Oil
- In a small pan, render the fat from chicken skin over medium heat.
- Remove the skin, add chopped scallions, and cook until golden brown.
- Strain and set aside.
Make the Ramen Broth
- In a stockpot, combine chicken bones and thighs, cover with water, and bring to a boil.
- Skim off any scum, then add ginger, garlic, and spring onions.
- Simmer gently for 2 hours.
- After 45 minutes, remove the chicken thighs and marinate in the tare mixture.
- Strain the broth to get a clear liquid; set aside.
Make the Tare
- If using pre-made dashi: use 3 cups and skip the first two steps below.
- To make from scratch:
- Boil dried sardines, shiitake, and kelp in 3 cups water.
- Remove kelp, simmer 20 minutes, turn off heat, and add bonito flakes.
- Let steep 15 minutes, then strain.
- Add soy sauce, mirin, sugar, salt, and sesame oil; bring to a boil, then remove from heat.
Prepare the Eggs
- Boil eggs for 7 minutes, then transfer to ice water.
- Peel and marinate in tare (overnight for best flavor).
Prepare the Chicken (Chashu)
- Mix sake, soy sauce, and sugar; bring to a boil until sugar dissolves.
- Marinate the cooked chicken thighs in this mixture.
Cook the Noodles
- Boil according to package directions. Drain well.
Assemble the Ramen
- Warm soup bowls if possible.
- To each bowl, add:
- ¼ cup tare
- 1 tbsp flavored oil
- 2 cups hot broth
- Add noodles, then top with sliced chicken, soft-boiled egg halves, bean sprouts, nori, and spring onions.
- Serve hot and enjoy!
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