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Shoyu Chicken Ramen

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Cooking

Step 1 of 4

1 of 4

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.

Suggested from the step’s words, “10 minutes”.
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What you are cooking with
  • 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
The whole method