Chicken Shoyu Ramen Recipe
Light soy sauce and chicken broth with chicken, topped with Bamboo Shoots, bean sprouts, chopped scallion, fish cake and seasoned boiled egg. Yellow wavy noodles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Noodles
Toppings
Method
Broth Preparation
- 1
Prepare the Broth
In a large pot, combine the chicken broth, light soy sauce, sliced ginger, and minced garlic. Bring the mixture to a simmer over medium heat. Let it simmer for about 15 minutes to allow the flavors to meld together.
Noodle Cooking
- 2
Cook the Noodles
In a separate pot, bring water to a boil. Add the yellow wavy noodles and cook according to the package instructions, usually about 4-5 minutes. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Assembly
- 3
Assemble the Ramen
In each serving bowl, place a portion of the cooked noodles. Ladle the hot broth over the noodles. Top with sliced chicken breast, bamboo shoots, bean sprouts, chopped scallions, sliced fish cake, and halved boiled eggs.
- 4
Serve
Serve the ramen hot, garnished with additional scallions or soy sauce if desired. Enjoy your Chicken Shoyu Ramen!