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A beautifully plated bowl of shoyu ramen with chicken chashu, soft-boiled egg, menma, narutomaki, and scallions, served alongside rustic wooden chopsticks and spoon.
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Shoyu Ramen

What if you could make a shoyu ramen broth so rich and complex that it rivals Tokyo's top ramen shops without simmering it all day? Here's how to do it!
Course Main Course, Soup
Cuisine Japanese, Japanese-Chinese
Keyword noodle-soup, noodles, ramen
Level Beginner
Main Ingredient Noodles
Diet Dairy-Free, Low Sugar
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 704kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 225 grams ground chicken
  • 60 grams onion (grated)
  • 6 grams ginger (grated)
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon vegetable oil
  • 1/16 teaspoon baking soda
  • 4 cups dashi stock
  • 5 grams powdered gelatin
  • 4 grams dried shiitake mushroom
  • 3 tablespoons soy sauce
  • 220 grams fresh ramen noodles
Grams + US Cups - US Standard

Instructions

  • Set a deep frying pan or wide stockpot on a scale and add 225 grams ground chicken. Grate in 60 grams onion and 6 grams ginger.
    225 grams ground chicken, 60 grams onion, 6 grams ginger
    Grating onion and ginger into a pan with ground chicken to make the ramen base.
  • Add 1 tablespoon tamari soy sauce, 1 tablespoon vegetable oil, and 1/16 teaspoon baking soda to the pan, then set it over medium-high heat. Use a spatula to crumble the meat into small pieces as it cooks.
    1 tablespoon tamari soy sauce, 1 tablespoon vegetable oil, 1/16 teaspoon baking soda
    Crumbling ground chicken with soy sauce and aromatics.
  • Once the liquid has evaporated, stir-fry until the chicken is deeply browned (but not burnt) and a thick layer of dark brown fond forms on the bottom of the pan.
    Browned chicken in a pan forms the base for the ramen broth.
  • Add 4 cups dashi stock, 5 grams powdered gelatin, 4 grams dried shiitake mushroom, and 3 tablespoons soy sauce. Bring the mixture to a boil. Skim off any foam that rises to the surface, but leave as much fat behind as possible.
    4 cups dashi stock, 5 grams powdered gelatin, 4 grams dried shiitake mushroom, 3 tablespoons soy sauce
    Skimming shoyu ramen broth.
  • Lower the heat to maintain a gentle simmer and cook the shoyu ramen broth for 10 minutes.
    Soy sauce ramen broth simmering in a pan.
  • Strain the broth through a fine-mesh sieve, pressing on the solids to extract every drop of flavor. Keep the broth warm over low heat while you boil 220 grams fresh ramen noodles according to the package instructions.
    220 grams fresh ramen noodles
    Straining the shoyu ramen broth through a fine-mesh sieve.
  • Drain the noodles well, divide them between two large bowls, and ladle the hot soup over the top. Garnish with your ramen toppings of choice.
    Serving shoyu ramen broth over noodles.

Video

Nutrition

Calories: 704kcal | Carbohydrates: 79g | Protein: 32g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 5858mg | Potassium: 911mg | Fiber: 4g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 196mg | Iron: 7mg