Description
Enjoy this easy homemade Shoyu Ramen recipe, featuring a rich chicken and dashi-based broth flavored with soy sauce, tender noodles, and your favorite toppings. It’s a comforting and authentic Japanese noodle dish perfect for any day.
Ingredients
Scale
- 1 tbsp Sesame Oil
- 1 tbsp Ginger grated
- 3 cloves Garlic grated
- 2 cups Dashi Stock
- 2 cups Chicken Stock
- 3 tbsp Japanese Soy Sauce
- 1 tsp Rice Vinegar
- 1 tsp Sugar
- 1 tsp Salt
- 2 portions Ramen Noodles
- 6 slices Chicken Chashu
- 1 Ramen Egg
- Jews Ear mushrooms, blanched
- Roasted Seaweed (nori)
- Green Onion, chopped
Instructions
- Heat sesame oil in a saucepan over medium heat.
- Add grated ginger and garlic, sauté until fragrant and lightly golden (about 1 minute).
- Pour in dashi stock, chicken stock, soy sauce, rice vinegar, sugar, and salt.
- Stir well and bring the broth to a gentle boil.
- Simmer uncovered for 15 minutes to deepen flavors.
- Meanwhile, bring a separate pot of water to a boil.
- Blanch the Jews ear mushrooms for 1 minute, then drain and set aside.
- Cook the ramen noodles according to package instructions. Drain and set aside.
- Ladle about 300 ml of hot broth into each serving bowl.
- Add the cooked ramen noodles to the broth and swirl to coat.
- Top with sliced chicken chashu, half a ramen egg, blanched Jews ear, chopped green onion, and a sheet of nori.
- Serve hot.
Notes
- Adjust salt at the end based on the saltiness of your soy sauce and stock.
- Consider adding other toppings like corn, bean sprouts, or menma.
- If you don’t have dashi stock, you can use additional chicken stock or vegetable stock.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Noodle Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450-550 (will vary based on toppings)
- Sugar: Approx. 5-10g
- Sodium: Approx. 1500-2000mg (will vary based on soy sauce)
- Fat: Approx. 15-25g
- Saturated Fat: Approx. 5-10g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 2-4g
- Protein: Approx. 20-30g
- Cholesterol: Approx. 50-70mg