Oyako Shoyu Ramen Recipe

Combine chicken stock and dashi stock in a large pot over medium heat.

Add kombu and bring just to a simmer (do not boil). Remove kombu after 5 minutes.

Add bonito flakes, smashed ginger, and smashed garlic. Simmer gently for 10 minutes to extract flavor, then strain solids out through a fine-mesh sieve or cheesecloth into a clean pot.

Return strained broth to the stove over low heat. Stir in light soy sauce, dark soy sauce, mirin, sake, sugar, sesame oil, and white pepper. Taste and adjust seasoning; keep broth hot but not boiling while assembling bowls.

Pat chicken thighs dry. In a small bowl mix 1.5 tbs light soy, 1 tbs mirin, 1 tbs sake, 0.5 tsp grated garlic and 0.5 tsp grated ginger. Marinate the chicken for 10–20 minutes at room temperature (or up to 1 hour refrigerated).

Heat neutral oil in a skillet over medium-high heat. Sear chicken thighs skin-side down until golden and crispy, about 5–6 minutes; flip and cook 3–4 minutes until just cooked through. Reduce heat and spoon 1 tbs of the hot broth or reserved tare over the chicken to glaze briefly.

Let chicken rest 5 minutes, then slice into 1/4-inch strips. Reserve any pan juices to add back to broth if desired.

Bring a large pot of water to a rolling boil. Gently lower eggs into boiling water and cook for 6 minutes for soft-runny yolks (adjust by ±30 seconds as needed for altitude or egg size).

While eggs cook, blanch the baby spinach in the same boiling water for 15–20 seconds until wilted, then transfer to an ice water bath to stop cooking. Reserve.

After 6 minutes, transfer eggs immediately to the ice water bath and chill for at least 4 minutes. Peel carefully and set aside.

Cook ramen noodles in the same boiling water according to package instructions (usually 2–4 minutes for fresh, 4–5 minutes for dried) until al dente. Drain, reserving a small cup of noodle water if you need to thin the broth later.

Warm the menma (bamboo shoots) briefly in a small saucepan with 1 tsp of the shoyu tare or a splash of broth to heat and season, about 1–2 minutes.

Slice peeled soft-boiled eggs in half lengthwise. Sprinkle a tiny pinch of salt on the cut surface if desired.

Heat toasted sesame seeds in a dry skillet for 30 seconds to refresh aroma (optional).

Place 1 tbs shoyu tare into each serving bowl (adjust to taste).

Ladle about 3 cups of hot broth into each bowl over the tare, stirring gently to dissolve and combine. Taste and add more tare or 1/4 tsp salt if needed.

Add cooked noodles to the broth, using tongs to nest them neatly in the center of the bowl.

Arrange sliced chicken on one side of the noodles, place halved soft-boiled egg on another side, then add blanched spinach, warmed menma, scallions, and nori strips.

Finish with a drizzle of sesame oil, a sprinkle of toasted sesame seeds, a few drops of chili oil if desired, and additional white pepper to taste. Serve immediately.