Shoyu Ramen with Chicken Chashu
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 55 min · Chicken · dairy-free, high-protein
612 cal
40g protein
68g carbs
20g fat
per serving · estimated
Ingredients
- 9 1/2 oz fresh ramen noodles
- 9 1/2 oz boneless chicken thighs
- 4 cups chicken stock
- 3 1/4 tbsp soy sauce
- 2 tbsp mirin
- 1 piece kombu
- 2 cloves garlic
- 1 thumb fresh ginger
- 3 eggs
- 3 scallions
- 3/4 tbsp toasted sesame oil
Method (tap to check — screen stays awake)
- 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.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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