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
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In a small pan, render the fat from chicken skin over medium heat.
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Remove the skin, add chopped scallions, and cook until golden brown.
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Strain and set aside.
Make the Ramen Broth
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In a stockpot, combine chicken bones and thighs, cover with water, and bring to a boil.
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Skim off any scum, then add ginger, garlic, and spring onions.
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Simmer gently for 2 hours.
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After 45 minutes, remove the chicken thighs and marinate in the tare mixture.
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Strain the broth to get a clear liquid; set aside.
Make the Tare
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If using pre-made dashi: use 3 cups and skip the first two steps below.
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To make from scratch:
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Boil dried sardines, shiitake, and kelp in 3 cups water.
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Remove kelp, simmer 20 minutes, turn off heat, and add bonito flakes.
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Let steep 15 minutes, then strain.
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Add soy sauce, mirin, sugar, salt, and sesame oil; bring to a boil, then remove from heat.
Prepare the Eggs
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Boil eggs for 7 minutes, then transfer to ice water.
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Peel and marinate in tare (overnight for best flavor).
Prepare the Chicken (Chashu)
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Mix sake, soy sauce, and sugar; bring to a boil until sugar dissolves.
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Marinate the cooked chicken thighs in this mixture.
Cook the Noodles
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Boil according to package directions. Drain well.
Assemble the Ramen
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Warm soup bowls if possible.
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To each bowl, add:
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¼ cup tare
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1 tbsp flavored oil
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2 cups hot broth
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Add noodles, then top with sliced chicken, soft-boiled egg halves, bean sprouts, nori, and spring onions.
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Serve hot and enjoy!
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