Shoyu Ramen with Chicken Chashu
Japanese · 55 min · Chicken · dairy-free, high-protein
612 cal
40g protein
68g carbs
20g fat
per serving · estimated
Ingredients
- 400 g fresh ramen noodles
- 400 g boneless chicken thighs
- 6 cups chicken stock
- 5 tbsp soy sauce
- 3 tbsp mirin
- 1 piece kombu
- 3 cloves garlic
- 1 thumb fresh ginger
- 4 eggs
- 4 scallions
- 1 tbsp toasted sesame oil
Method
- Roll chicken thighs tightly, tie with string, and simmer in chicken stock with kombu, smashed garlic and ginger for 25 minutes. Remove chicken and slice.
- For the tare, combine soy sauce, mirin and 1 tbsp of the cooking broth in each serving bowl.
- Soft-boil eggs 6.5 minutes, chill in ice water, then peel and halve.
- Strain the broth, discard aromatics, and keep at a gentle simmer. Whisk in sesame oil.
- Cook ramen noodles per package (about 2 minutes), drain well.
- Ladle hot broth into each tare bowl, add noodles, and top with sliced chashu, halved egg and sliced scallions.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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