Japanese · Dinner
Soy Sauce Noodle Soup
Chicken thigh simmers in a soy-seasoned dashi broth with wheat noodles, soft-boiled egg, scallion, nori, and bamboo shoots. This Japanese shoyu ramen balances soy sauce, mirin, and sake with garlic and ginger for savory umami depth, served hot with chopsticks and a spoon.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
47.3gProtein
21.4gFat
58.9gCarbs
6.8gSugar
3.6gFiber
2410mgSodium
386mgChol
5.1gSat Fat
780mgPotassium
95mgCalcium
4.8mgIron
1.1mcgVitamin B12
4mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces, mince the garlic, grate the ginger, and slice the scallion into thin rounds.
2
Sear
Heat the vegetable oil in a medium saucepan over medium-high heat and sear the chicken for 3 minutes per side until golden brown.
3
Simmer
Pour in the dashi, chicken stock, soy sauce, mirin, and sake. Bring to a gentle simmer over medium heat and cook uncovered for 12 minutes until the chicken is cooked through.
4
Boil
In a separate pot of boiling water over high heat, cook the ramen noodles for 3 minutes until tender but still springy, then drain.
5
Plate
Place the noodles in a bowl, ladle the hot broth and chicken over top, drizzle with sesame oil, and arrange the egg, bamboo shoots, nori, and scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh, cut into bite-sized pieces
- 3 cups720ml dashi
- 1 cup240ml chicken stock
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tbsp2 tbsp sake
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 5.2 oz150g dried ramen noodles
- 22 eggs, soft-boiled and halved
- 22 scallion
- 22 nori sheet, halved
- 2 oz56g canned bamboo shoots, drained
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp vegetable oil
