Free recipe
Shoyu Ramen
Built around ramen noodles and chicken stock -- the method starts by soft-boil the eggs.
A deeply savory bowl of springy noodles, rich broth, and a jammy egg. Here it's built on ramen noodles, chicken stock and soy sauce -- a medium, Asian recipe that starts by soft-boil the eggs, and is ready in roughly 35 minutes.
A 35-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around ramen noodles, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 portions ramen noodles
- 6 cups chicken stock
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 2 soft-boiled eggs
- 4 slices cooked chicken or pork
- 1 cup baby spinach
- 2 scallions, sliced, nori
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Soft-boil the eggs (6.5 minutes in boiling water, then ice water), peel, and halve.
Bring the stock to a simmer and stir in the soy sauce, mirin, and sesame oil to make a clear, savory broth. Taste and adjust.
Add the spinach to the broth for 30 seconds until wilted.
Cook the noodles in a separate pot per the packet, then drain.
Divide the noodles between two bowls and pour over the hot broth and spinach.
Top with the chicken or pork, halved eggs, scallions, and nori.
Serve immediately.
The step worth not rushing: Bring the stock to a simmer and stir in the soy sauce, mirin, and sesame oil to make a clear, savory broth. Taste and adjust.
