Shoyu Chicken Ramen

Name: Shoyu Chicken Ramen
Yield: 6 generous bowls
Ingredients: 1.8 L Grand Chicken Stock; 250 g Dried ramen noodles; 600 g Chicken breast; 3 Eggs; 300 g Pak choi; 100 g Spring onions, sliced; 80 ml Soy sauce; 30 ml Mirin; 10 ml Sesame oil; 15 g Ginger, sliced; 10 g Garlic, crushed; 5 g Nori, cut into strips

A chicken-and-soy broth with noodles, greens, sliced chicken and a boiled egg.

Shoyu Chicken Ramen prepared as described in the recipe

A chicken-and-soy broth with noodles, greens, sliced chicken and a boiled egg.

Written for 6 generous bowls

Cook this

Ingredients

Serves

Grand Chicken Stock1.8 L
Dried ramen noodles250 g
Chicken breast600 g
Eggs3
Pak choi300 g
Spring onions, sliced100 g
Soy sauce80 ml
Mirin30 ml
Sesame oil10 ml
Ginger, sliced15 g
Garlic, crushed10 g
Nori, cut into strips5 g

Method

Simmer stock with ginger, garlic, soy and mirin for 10 minutes. Add chicken and poach gently for approximately 15 to 20 minutes until 74°C; remove and slice.
Boil eggs for 9 to 10 minutes until the whites and yolks are set, cool, peel and halve.
Cook noodles separately according to the packet. Blanch pak choi in the broth for 2 minutes.
Divide noodles among bowls, add hot broth, chicken, greens and half an egg, then finish with sesame oil, spring onion and nori.

Chef’s notes

A home-kitchen shoyu ramen, not a tonkotsu or shop-style fermented tare. Check noodles, mirin and stock labels for additional allergens.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Refrigerate promptly at 4°C or below. Use vegetable or chicken soup within 3 days, seafood soup within 2 days. Keep noodles, bread and fresh toppings separate where practical; reheat hot soup thoroughly. Serve gazpacho cold.

Allergens and diet

Celery. Eggs. Sesame. Soy. Sulphites. Wheat.

Last refined · October 2026