Shoyu Recipe

Prepare base

In a large stockpot, combine 8 cups chicken stock, smashed ginger, smashed garlic, and dried kombu. Heat over medium until just below simmer (small bubbles around edges). Keep at that temperature for 10 minutes to extract aroma, then remove kombu.

Add chicken aromatics

Add the 8 oz chicken thighs or wings to the pot. Bring to a gentle simmer, skim any foam, and simmer gently for 20 minutes to enrich the broth.

Finish broth

Remove chicken pieces and set aside (reserve meat to add to bowls or discard). Strain broth through a fine-mesh sieve into a clean pot. Return strained broth to low heat and add 3 TBS light soy sauce, 1 TSP dark soy sauce, 2 TBS mirin, 2 TBS sake, 1 TSP sugar and 1 TSP salt. Stir and taste; adjust seasoning to be balanced — noticeably savory with a clean soy presence but not overly salty. Keep hot but not boiling until assembly.

Optional bonito lift

If you want a slightly smoky umami, put bonito flakes in a small sieve and dip briefly into hot broth to infuse, or simmer 1–2 minutes then strain out. Do not over-extract or the broth becomes bitter.

Place 2 chicken breasts in a saucepan with 6 cups water, 1 tsp salt, and optional scallion. Bring to a gentle simmer over medium heat, then reduce to low so the surface shows small bubbles; poach for 10–12 minutes for tender cooked-through breasts (internal temp 74°C / 165°F). Turn off heat and leave in hot water for 2 minutes more if needed. Remove and rest 5 minutes, then thinly slice on the bias. Reserve warm slices for plating.

Soft-boil eggs

Bring a small pot of water to a rolling boil. Gently lower 4 eggs and boil for 6 minutes for jammy yolks (6–7 minutes depending on size). Immediately transfer eggs to an ice bath for 5 minutes to stop cooking.

Make marinade

Whisk together 1 cup light soy sauce, 1 cup water, 2 TBS mirin and 1 tsp sugar until sugar dissolves.

Peel eggs carefully and place them in a zip-top bag or small container. Pour marinade over eggs, ensuring they are submerged (use a small plate to hold them down if needed). Refrigerate and marinate at least 4 hours, preferably overnight for deeper color and flavor. Remove eggs, slice in half lengthwise when ready to serve.

If using canned menma, drain and rinse lightly. In a small skillet over medium heat, add 1 TBS light soy sauce, 1 TBS mirin and 1 tsp sesame oil. Add 1 cup menma and sauté 2–3 minutes until heated through and liquid mostly absorbed. Finish with 1 tsp toasted sesame seeds. Keep warm for plating.

Cook noodles

Bring a large pot of water to a rolling boil. Cook fresh ramen noodles according to package directions (usually 60–90 seconds); for dried follow package times. Stir to prevent sticking, then drain using a skimmer and transfer quickly to serving bowls.

Ladle 2 cups hot broth per bowl (adjust to noodle quantity) over the noodles to heat them and create the soup. Arrange 3–4 slices of poached chicken breast on each bowl, place one soy egg half (or a whole halved egg) per bowl, add about 2–3 tbsp menma, sprinkle sliced scallions, add a strip of nori, and finish with a drizzle of chili oil if using and a pinch (about 1/8 tsp) white pepper.

Serve immediately while hot. Provide extra soy sauce or chili oil at the table.