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Shoyu ramen
Also known as 醤油ラーメン · soy sauce ramen · shouyu ramen · ramen in soy broth
Springy wheat noodles in a soy-based broth — salty and deep rather than rich — with chicken, a marinated egg and spring onion.
Typical serving
550 kcal
usually 430–700 kcal
 Protein | 24 g |
|---|---|
 Carbs | 68 g |
 Fat | 19 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- about an hour, most of it the broth simmering
Ingredients
Serves 2 · dimmer marks are storecupboard
- 200gramen noodles
- 250gchicken thighs — rolled and tied, if you want it to slice like chashu
- 2eggs
- 1 lchicken stock
- 4 tbspsoy sauce
- 1 thumbgarlic and ginger
- 3spring onions
- 1 tspsesame oil
Method
7 steps
boil · 8mEggs into boiling water for exactly six and a half minutes, then straight into iced water.
soak · 40m walk awayPeeled eggs into soy and a little water while everything else happens — they colour and season from the outside in.
simmer · 45m walk awayStock with the garlic, ginger and chicken, barely bubbling, until the chicken pulls apart.
chop · 5mChicken out and sliced, spring onions cut fine.
finish · 2mSoy and sesame oil divided between the two bowls — the seasoning goes in the BOWL, not the pot, which is how one broth serves several different ramen.
- boil · 4m
Noodles cooked separately and drained hard, because their starch would cloud the broth.
- finish · 3m
Noodles, hot broth over, chicken, halved egg, spring onion.
Worth knowing
Shoyu is one of four standard broths. Which ramen you get depends far more on the region and the shop than on the word on the menu.
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