Today, I would like to introduce my Shoyu Ramen recipe. I am confident that this is one of the easiest and tastiest ramen recipes you can enjoy at home. Even chashu and ramen eggs will automatically come with it!
Shoyu ramen is Japanese ramen noodle soup whose broth is soy sauce based (shoyu means soy sauce in Japanese). As you know, if you try to make the “real” restaurant quality ramen, it will take ages. Mine is a cheat version, but it is a real good cheat.
The method was just boiling chicken breast for 2 minutes in the say sauce-based marinade and then leave it with soft-boiled eggs in the marinade at least overnight.
I utilise the remaining marinade for this shoyu ramen broth. And of course, the chicken chashu and the ramen eggs will be the ramen toppings.
This shoyu ramen is quite light, unlike the Hakata-style ramen which is currently popular here in Perth. So, there will be no guilt for you even to drink up the broth.
After preparing the 2 minutes Chicken Chashu at last a day before (see “Note” at the end of this post), all you have to do is boil chicken stock and sauces all together, cook ramen noodles and assemble them to serve. Within 15 minutes, you can eat delicious shuyu ramen.
I think there is no reason not to try this recipe…
Ingredients (serving for 4):
- 4 servings of Ramen Noodles of your choice
- 1400ml of Chicken stock (I use 1.5 cubes of Massel Chicken Stock Cube for 1400ml of water)
- 100ml of “The Easiest Ever Chicken Chashu” Marinade
- 2 Teaspoons of Soy Sauce
- 2 Teaspoons of Mirin
- 2 Teaspoons of Cooking Sake
- 1 clove of Garlic – minced
- 1/2 Teaspoon of Sesame Oil
- 1 of “The Easiest Ever Chicken Chashu Breast” – sliced
- 4 Ramen Eggs
- Spring Onion – finely chopped (as much as you want)
- 1 of Nori Seaweed Sheet for Sushi – tear into 4 (optional)
- For Broth. Bring chicken stock to boil. Add all other broth ingredients into the chicken stock and simmer for 2-3 minutes.
- In the mean time, cook ramen noodles as per instruction. Once they are cooked, drain and divide among serving bowls. Make sure to drain the excess water off very well (otherwise the broth will be watery).
- Prepare the toppings – slice the chicken chashu, cut the ramen eggs in half, chop spring onions and tear a nori seaweed sheet into 4.
- Pour the broth into each bowl. Arrange the toppings. Serve while hot.
Note: I recommend consuming the chicken and eggs within 3 days. The broth can be utilised within 5-7 days. Please make sure to use a very clean container and store it in the fridge.