Imagine savoring a steaming bowl of authentic chicken shoyu ramen in the comfort of your own home. This deeply flavorful dish, with its rich broth, tender chicken, and perfectly cooked noodles, is surprisingly easy to make.
Inspired by traditional Japanese ramen, this recipe simplifies the process without compromising on taste. We’ll guide you through each step, ensuring a restaurant-quality experience. Are you curious about how to perfect soft-boiled eggs? Learn how to easily make ramen eggs to add that extra touch of authenticity.
Get ready to embark on a culinary adventure as we reveal the secrets to creating the most delicious Chicken Shoyu Ramen you’ve ever tasted. Let’s get started!
Your Quick Guide to Perfect Chicken Shoyu Ramen
Craving authentic ramen but short on time? This quick guide provides the key information you need for delicious homemade Chicken Shoyu Ramen.
Key Facts
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4
Difficulty: Easy-Medium
Streamlined Steps
- Marinate chicken.
- Roast chicken with a soy glaze.
- Prepare flavorful ramen broth with aromatics.
- Cook noodles and greens.
- Assemble bowls with broth, noodles, chicken, and toppings.
Ready to dive into the full recipe? Keep reading for detailed instructions and expert tips!
Let’s Make Delicious Chicken Shoyu Ramen
Now that you have the ingredients and a good understanding of what makes this ramen so special, it’s time to bring it all together. Follow these detailed steps for a restaurant-quality bowl of Chicken Shoyu Ramen, made right in your own kitchen.
Marinating and Roasting the Chicken
First, we’ll focus on the star of the show: the chicken. This marinade is key to infusing deep flavor and ensuring a tender, juicy result.
In a bowl, mix together 2 tablespoons (30 mL) mirin, 1 tablespoon (15 mL) dark soy sauce, 1 tablespoon (15 mL) light soy sauce, 1/4 teaspoon cayenne pepper, and 2 cloves of finely chopped garlic.
Add 4 pieces of chicken thighs to the marinade, making sure they are well coated. Marinate in the refrigerator for at least 1 hour. The longer it marinates, the more flavorful it will be.
Preheat your oven to 425°F (218°C) with the rack positioned in the top third. Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
Place the marinated chicken on the baking sheet, skin side down (if using skin-on thighs). Roast for 15 minutes.
While the chicken roasts, prepare the glaze. In a small bowl, combine 2 teaspoons brown sugar and 1 tablespoon dark soy sauce. This glaze will give the chicken a beautiful, caramelized finish.
After the initial 15 minutes, flip the chicken and brush generously with the glaze. Cook for another 10-15 minutes, or until the chicken is cooked through and beautifully caramelized. Use a meat thermometer to ensure the internal temperature reaches 165°F (73°C). This is crucial for food safety and optimal texture.
Remove the roasted chicken from the oven and allow it to cool slightly before slicing. This resting period helps the juices redistribute, resulting in more tender chicken.
Crafting the Aromatic Ramen Broth
While the chicken is cooking, let’s create the heart of the ramen: the broth. A flavorful broth is what elevates a good ramen to an unforgettable experience.
In a saucepan, combine 4 cups (946 mL) good quality chicken stock, 2 inch piece of sliced ginger, 5 whole garlic cloves, 4 trimmed spring onions, 4 fresh red chilies (or 1 tablespoon dried chili flakes), 1/4 cup (60 mL) light soy sauce, and 2 tablespoons (30 mL) mirin.
Cover the pot and bring to a boil over medium-high heat, then reduce the heat to medium and simmer gently for 20-25 minutes. This simmering process allows the flavors to meld and deepen.
If you’re using 6 pieces of dried shiitake mushrooms, add them to the broth while it simmers. They’ll add an incredible umami depth.
Tip: Using a good quality, low-sodium chicken stock is essential for a flavorful broth. If you only have regular stock, you may need to reduce the amount of soy sauce added. Discover how to make the best chicken broth for even more flavor.
After simmering for 20-25 minutes, strain the broth through a fine-mesh sieve to remove all the solids. If you used dried mushrooms, remove them from the broth, slice them thinly, and set aside.
Return the strained broth to the pot. Add the sliced fresh shiitake mushrooms (8 ounces, stems trimmed and sliced) and the sliced rehydrated dried shiitake mushrooms (if using). Cook for another 5 minutes, or until the fresh mushrooms are tender.
Preparing Noodles and Greens
With the chicken and broth underway, it’s time to focus on the noodles and greens. These elements add texture, freshness, and essential nutrients to your ramen bowl.
In a separate pot, bring water to a boil. Cook 4 portions (340 g) dried ramen noodles according to package directions, but cook them for one minute less than recommended. Overcooked noodles are mushy noodles and we want to avoid that. Drain the noodles well and set aside.
Confidence boost: Cooking the noodles slightly underdone ensures they remain perfectly al dente when added to the hot broth.
Wash 1 large bunch of yu choy OR spinach or any Asian greens. Drizzle with 1 teaspoon sesame oil, sliced garlic (reserved from earlier), and a splash of soy sauce; toss to combine.
Microwave the greens in 1-minute increments until they are just softened, or you can quickly pan-fry or blanch them. The goal is to retain their vibrant color and slightly crisp texture.
Assembling Your Masterpiece
The final step is the most exciting: assembling your ramen bowls! This is where you get to showcase your culinary creation.
Divide the hot, flavorful broth evenly among four bowls. Add the cooked ramen noodles to each bowl.
Top with the sliced roasted chicken, steamed greens, ramen eggs (marinated or plain), sliced spring onions, radishes or bean sprouts, and a drizzle of chili garlic oil to taste.
Pro-Tip: Feel free to add your favorite toppings! Corn, seaweed, and a sprinkle of sesame seeds are all excellent additions. Find inspiration for more recipes!
Expert Tips for Ramen Perfection
Here are some additional tips to take your Chicken Shoyu Ramen to the next level.
The marinade, or “tare,” is a crucial component of this recipe. The mirin adds sweetness and a beautiful gloss to the chicken. The soy sauce provides the essential umami and saltiness. Finally, the cayenne pepper offers a subtle hint of heat that balances the flavors perfectly.
If you’re using store-bought chicken stock, you can enhance its flavor by simmering it with extra ginger, garlic, and spring onions. Adding a splash of soy sauce can also deepen the umami notes.
For a gluten-free version, simply substitute the regular soy sauce with tamari. Tamari is a gluten-free alternative that offers a similar savory flavor.
For dried ramen noodles, consider cooking the noodles directly in the broth for the last minute or two of cooking time. This infuses them with even more flavor. Be sure to monitor them closely to prevent overcooking.
Ramen eggs are a must-have topping! To achieve the perfect soft-boiled ramen egg, cook the eggs for 6-6.5 minutes. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, peel carefully and marinate in a mixture of soy sauce, mirin, and water for at least a few hours, or overnight. Learn how to easily make ramen eggs with a soft, jammy yolk that elevates your ramen experience.
With these tips and tricks, you’re well on your way to creating a truly exceptional bowl of Chicken Shoyu Ramen. Next, we’ll answer some frequently asked questions to further assist you.
Your Ramen Questions, Answered
What is shoyu ramen broth made of?
Shoyu ramen broth is typically a clear brown broth seasoned with soy sauce (shoyu), often made with chicken or dashi stock, and infused with aromatics like ginger and garlic.
What is chicken shoyu ramen?
Chicken shoyu ramen is a classic Japanese ramen dish featuring a savory broth seasoned with soy sauce, topped with tender chicken and other traditional ramen ingredients.
What to marinate chicken in for ramen?
For this ramen, the chicken is marinated in a flavorful mix of mirin, dark and light soy sauce, cayenne pepper, and garlic to ensure it’s tender and infused with flavor.
Share Your Ramen Journey!
We hope you enjoy crafting this delightful Chicken Shoyu Ramen. Now, we want to hear all about your experience!
We’d Love to Hear From You!
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Let us know what you think, and what variations you tried. Happy cooking!
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Chicken Shoyu Ramen
Equipment
- Oven
- Baking sheet
- Saucepan
- Fine-mesh sieve
- Pot
- Meat thermometer
Ingredients
Marinating and Roasting the Chicken
- 2 tablespoons mirin
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 0.25 teaspoon cayenne pepper
- 2 cloves garlic finely chopped
- 4 pieces chicken thighs
- 2 teaspoons brown sugar
- 1 tablespoon dark soy sauce
Crafting the Aromatic Ramen Broth
- 4 cups chicken stock good quality, low-sodium
- 2 inch ginger sliced
- 5 whole garlic cloves
- 4 trimmed spring onions
- 4 fresh red chilies or 1 tablespoon dried chili flakes
- 0.25 cup light soy sauce
- 2 tablespoons mirin
- 6 pieces dried shiitake mushrooms
- 8 ounces fresh shiitake mushrooms stems trimmed and sliced
Preparing Noodles and Greens
- 4 portions dried ramen noodles
- 1 large bunch yu choy OR spinach or any Asian greens
- 1 teaspoon sesame oil
- sliced garlic reserved from earlier
- splash soy sauce
Assembling Your Masterpiece
- ramen eggs marinated or plain
- sliced spring onions
- radishes or bean sprouts
- chili garlic oil to taste
Expert Tips for Ramen Perfection
- tamari for gluten-free version
- soy sauce for marinating ramen eggs
- mirin for marinating ramen eggs
- water for marinating ramen eggs
Instructions
Marinating and Roasting the Chicken
- In a bowl, mix together 2 tablespoons (30 mL) mirin, 1 tablespoon (15 mL) dark soy sauce, 1 tablespoon (15 mL) light soy sauce, 1/4 teaspoon cayenne pepper, and 2 cloves of finely chopped garlic.
- Add 4 pieces of chicken thighs to the marinade, making sure they are well coated. Marinate in the refrigerator for at least 1 hour. The longer it marinates, the more flavorful it will be.
- Preheat your oven to 425°F (218°C) with the rack positioned in the top third. Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Place the marinated chicken on the baking sheet, skin side down (if using skin-on thighs). Roast for 15 minutes.
- While the chicken roasts, prepare the glaze. In a small bowl, combine 2 teaspoons brown sugar and 1 tablespoon dark soy sauce. This glaze will give the chicken a beautiful, caramelized finish.
- After the initial 15 minutes, flip the chicken and brush generously with the glaze. Cook for another 10-15 minutes, or until the chicken is cooked through and beautifully caramelized. Use a meat thermometer to ensure the internal temperature reaches 165°F (73°C). This is crucial for food safety and optimal texture.
- Remove the roasted chicken from the oven and allow it to cool slightly before slicing. This resting period helps the juices redistribute, resulting in more tender chicken.
Crafting the Aromatic Ramen Broth
- In a saucepan, combine 4 cups (946 mL) good quality chicken stock, 2 inch piece of sliced ginger, 5 whole garlic cloves, 4 trimmed spring onions, 4 fresh red chilies (or 1 tablespoon dried chili flakes), 1/4 cup (60 mL) light soy sauce, and 2 tablespoons (30 mL) mirin.
- Cover the pot and bring to a boil over medium-high heat, then reduce the heat to medium and simmer gently for 20-25 minutes. This simmering process allows the flavors to meld and deepen.
- If you’re using 6 pieces of dried shiitake mushrooms, add them to the broth while it simmers. They'll add an incredible umami depth.
- After simmering for 20-25 minutes, strain the broth through a fine-mesh sieve to remove all the solids. If you used dried mushrooms, remove them from the broth, slice them thinly, and set aside.
- Return the strained broth to the pot. Add the sliced fresh shiitake mushrooms (8 ounces, stems trimmed and sliced) and the sliced rehydrated dried shiitake mushrooms (if using). Cook for another 5 minutes, or until the fresh mushrooms are tender.
Preparing Noodles and Greens
- In a separate pot, bring water to a boil. Cook 4 portions (340 g) dried ramen noodles according to package directions, but cook them for one minute less than recommended. Overcooked noodles are mushy noodles and we want to avoid that. Drain the noodles well and set aside.
- Wash 1 large bunch of yu choy OR spinach or any Asian greens. Drizzle with 1 teaspoon sesame oil, sliced garlic (reserved from earlier), and a splash of soy sauce; toss to combine.
- Microwave the greens in 1-minute increments until they are just softened, or you can quickly pan-fry or blanch them. The goal is to retain their vibrant color and slightly crisp texture.
Assembling Your Masterpiece
- Divide the hot, flavorful broth evenly among four bowls. Add the cooked ramen noodles to each bowl.
- Top with the sliced roasted chicken, steamed greens, ramen eggs (marinated or plain), sliced spring onions, radishes or bean sprouts, and a drizzle of chili garlic oil to taste.
Expert Tips for Ramen Perfection
- For a gluten-free version, simply substitute the regular soy sauce with tamari. Tamari is a gluten-free alternative that offers a similar savory flavor.
- For dried ramen noodles, consider cooking the noodles directly in the broth for the last minute or two of cooking time. This infuses them with even more flavor. Be sure to monitor them closely to prevent overcooking.
- Ramen eggs are a must-have topping! To achieve the perfect soft-boiled ramen egg, cook the eggs for 6-6.5 minutes. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, peel carefully and marinate in a mixture of soy sauce, mirin, and water for at least a few hours, or overnight. Learn how to easily make ramen eggs with a soft, jammy yolk that elevates your ramen experience.