Chicken Shoyu Ramen (Soy Sauce Ramen)

Ramen noodles in a clear, savoury soy sauce chicken broth with poached chicken and soft-boiled eggs.

TIME BREAKDOWN
Prep: 25 min
Cook: 40 min
Total: 1 hour 5 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 1.2 litres hot chicken stock (2 stock cubes)
  • 4 tbsp light soy sauce
  • 2 tbsp mirin
  • 2 cloves garlic, bashed
  • 3cm fresh root ginger, sliced
  • 2 skinless chicken breasts, about 350g
  • 4 large eggs
  • 300g dried ramen or thin egg noodles
  • 4 spring onions, finely sliced
  • 1 sheet nori, cut into 4
  • 100g tinned or frozen sweetcorn
  • 2 tsp toasted sesame oil

Method

  1. Put the stock, soy sauce, mirin, garlic and ginger in a large pan, bring to a simmer and add the chicken. Poach gently for 15 to 18 minutes until cooked through, then lift out and slice thinly. Strain the broth and keep hot.

  2. Meanwhile, boil the eggs for 6 and a half minutes, cool in cold water, peel and halve.

  3. Cook the noodles in a separate pan of boiling water following the packet instructions, then drain well.

  4. Divide the noodles between 4 deep bowls, ladle over the hot broth and arrange the chicken, eggs, sweetcorn, nori and spring onions on top. Drizzle with the sesame oil and serve.