Quick & Easy Chicken Shoyu Ramen – Time-Saving 20-Minute Broth & Ajitama Eggs

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without losing flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often less expensive.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar offers acidity, while sugar + water mimics sweetness.

nori

🥗Healthier: seaweed snacks

💰Cheaper: none

Nori is essential for authentic flavor, alternatives may not provide the same taste.

Remove the skin and bones from 2 chicken thighs and cut the meat into pieces.

Chop the chicken and put it into a pot.

Add 8 cups of cold water and 1/2 teaspoon of salt to the pot.

Add the chicken bones and 2 crushed garlic cloves to the pot.

Heat everything over high heat without covering, stirring from time to time.

Skim off any foam that forms on the surface for a clear broth.

When the broth reaches a boil, lower the heat to medium low and add 2 chicken breasts.

Let the broth simmer gently for 20 minutes.

While the broth is cooking, prepare the green onion oil by thinly slicing 1 green onion and adding it to a small pan with 3 tablespoons of vegetable oil.

Heat the oil over medium heat, stirring for about 3 and 1/2 minutes, then lower the heat and continue stirring regularly.

Strain the oil to keep only the infused oil, discarding the fried green onion pieces.

Slice 2 more green onions for topping the ramen.

Prepare the seasoning sauce (tare) by adding 1/2 cup of soy sauce, 2 tablespoons of mirin, and 1 teaspoon of sugar to a small saucepan.

Stir to dissolve the sugar and heat gently over medium low heat until it comes to a boil, then turn off the heat.

After 20 minutes of simmering, turn off the heat and remove the 2 chicken breasts, covering them to rest for 10 minutes.

Strain the broth and keep the cooked ground chicken for another meal.

Prepare the ramen by bringing a large pot of water to a boil and reheating the broth over high heat.

For one serving of fresh noodles, use about 4 oz; for dried noodles, about 3 oz per person.

Drop the noodles into the boiling water and stir briefly to prevent sticking, cooking for 1 minute and 10 seconds.

Add 2 tablespoons of seasoning sauce to the bowl and pour about 2 ladles of boiling broth into the bowl.

Check the doneness of the noodles by tasting one; they should be slightly firm.

Drain the noodles well and add them to the bowl, then top with sliced chicken, one ajitama egg, 1 teaspoon of green onion oil, fresh sliced green onions, and a little white pepper.

Enjoy the ramen right away to prevent the noodles from swelling and losing their texture.

To make ajitama eggs, place 8 eggs in boiling water and cook for 6 minutes and 30 seconds, then transfer them to a bowl of cold water for 10 minutes.

Prepare the marinade by mixing 1 tablespoon of sugar, 3 tablespoons of light soy sauce, 3 tablespoons of cooking sake, and 2 tablespoons of mirin.

Peel the softboiled eggs and place them in a food-safe bag with the marinade, sealing the bag and letting it marinate in the refrigerator for 2 days.

For the ground chicken, heat 1 tablespoon of vegetable oil in a pan over high heat, add 2 minced garlic cloves, and stir until fragrant.

Add the ground chicken and stir for 2 minutes, then add 1 tablespoon of light soy sauce and cook for one more minute.

Add chopped vegetables (mustard greens) and a pinch of salt, cooking covered for about 4 and 1/2 minutes, stirring occasionally.

Finish by adding 1 teaspoon of dark soy sauce for color and mix.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens