Shoyu Ramen

Ingredients

• 1.5 litres chicken stock
• 1 piece kombu
• 3 dried shiitake
• For tare (soy seasoning): 1/2 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tsp sugar
• 4 chicken thighs
• 4 portions ramen noodles
• 4 soft-boiled eggs
• Bamboo shoots, spring onion, nori, sesame

Instructions

1. Simmer the stock with kombu and shiitake for 30 minutes; strain.
2. Whisk the tare ingredients and simmer 5 minutes.
3. Poach the chicken in the broth until just cooked; lift out and slice.
4. Add a few tablespoons of tare to each bowl, then ladle in hot broth.
5. Add cooked ramen noodles, sliced chicken, halved egg, bamboo shoots, spring onion and nori.

Serving suggestions

• Eat immediately.

Storage & reheating

Broth and tare keep 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions