Japanese cuisine · Soups & Stews

Shoyu Ramen

Steaming noodle soup with soy sauce broth, chicken, egg and spring onions – soul food from Tokyo.

Ingredients · for 2 servings

• 200 g ramen noodles
• 1.2 l chicken stock
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp sesame oil
• 2 cloves of garlic
• 1 piece of ginger (3 cm)
• 300 g boneless chicken thigh
• 2 eggs
• 2 spring onions
• 1 nori sheet
• 100 g corn (optional)

Instructions

1. Boil the eggs for 6.5 min until soft-set, then shock in cold water and peel; marinate in a little soy sauce for 30 min if desired.
2. Fry the chicken in a little oil until crispy and cut into slices.
3. Let the stock steep with crushed garlic and ginger slices for 15 min, then strain.
4. Stir the soy sauce, mirin and sesame oil into the stock – this is the shoyu tare.
5. Cook the ramen noodles according to the package instructions and drain well.
6. Put the noodles into pre-warmed bowls and pour over the boiling-hot broth.
7. Top with chicken, halved egg, spring onions, nori and corn – enjoy right away, slurping loudly.