Shoyu Chicken Ramen Recipe

Cook eggs

Bring a pot of water to a gentle boil. Carefully lower 2 large eggs into boiling water and cook for 6 minutes for jammy yolks. Prepare an ice bath. When done, transfer eggs to the ice bath for 5 minutes to stop cooking.

Peel and marinate

Gently peel cooled eggs. Whisk together 3 tbs soy sauce, 2 tbs mirin and 3 tbs water in a shallow container. Submerge peeled eggs in marinade, cover and refrigerate at least 2 hours (overnight for best flavor). Halve before serving.

Trim any excess fat from 1 lb chicken thighs. In a bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tsp grated garlic and 1 tsp grated ginger. Add the chicken and coat thoroughly. Marinate at least 30 minutes, up to 4 hours in the refrigerator.

Remove chicken from marinade and pat dry. Heat 1 tbs neutral oil in a skillet over medium-high heat (or preheat grill). Sear chicken skin-side down until skin is deep golden and crisp, about 6–8 minutes. Flip and cook another 4–6 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into 1/4" strips.

In a large pot, add 6 cups low-sodium chicken broth, 2-inch piece kombu, 2 dried shiitake mushrooms, 1 smashed inch of fresh ginger and 1 smashed garlic clove. Warm gently over medium-low heat — do not boil vigorously — and simmer 10 minutes to allow flavors to infuse. If using kombu, remove it just before the liquid reaches a simmer to avoid bitterness.

Remove kombu and mushrooms (reserve mushrooms if you wish to thinly slice and add to bowls). Stir in 3 tbs soy sauce, 1 tbs mirin and 1 tsp sugar. Taste and adjust seasoning with up to 1/2 tsp salt or additional soy sauce as needed. Keep broth hot over the lowest heat while assembling.

If using dried wakame, rehydrate in cold water for 5 minutes, then drain and squeeze out excess water. If using fresh, rinse and chop as needed.

Cook ramen noodles according to package instructions (typically 3–4 minutes for fresh; follow timing for dried). Use a separate pot of boiling water. Drain noodles quickly and divide between two bowls. Toss lightly with 1 tsp sesame oil to prevent sticking.

Warm bamboo shoots and corn: if bamboo shoots are packed in liquid, drain and briefly heat in a small pan or microwave until warm. Warm corn if using frozen/cold.

Pour hot shoyu chicken broth over the noodles in each bowl, filling to about 2 cups of broth per serving (divide evenly).

Arrange toppings on each bowl: sliced grilled chicken (about half the thigh per bowl), halved marinated egg (1/egg per bowl), 1.5 oz bamboo shoots, 1/2 cup corn, 1 tbs rehydrated wakame, a sprinkle of scallion whites and greens, 1 nori strip, and a light scatter of toasted sesame seeds. Drizzle optional chili oil (1/2 tsp) if desired.

Finish: season with a pinch of black pepper and adjust soy/salt to taste. Serve immediately with lime/lemon wedge on the side if desired.

If reserved shiitake mushrooms were used, thinly slice and add to bowls as additional garnish. Leftover broth chills well and can be refrigerated up to 3 days or frozen for 2 months.