Tokyo Soy Chicken Noodle Soup — Tokyo Shoyu Ramen
A Tokyo classic, thin wavy noodles in a clear soy-seasoned chicken and dashi broth topped with chashu pork, soft-boiled egg, and nori.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice spring onions finely. Halve the soft-boiled ramen eggs. Cut nori sheets in half. Have chashu pork slices, bamboo shoots, and sesame seeds ready. Warm two deep bowls with hot water.
Simmer
Combine chicken stock and dashi in a large saucepan over medium-high heat, bring to a simmer. Add soy sauce, mirin, and sake. Taste and adjust seasoning until savoury, clear, and fragrant. Reduce heat to low and keep warm.
Boil
While broth simmers, fill a separate pot with water and bring to a rolling boil over high heat. Add ramen noodles, cook 2 to 3 minutes until just tender and wavy. Drain thoroughly and shake off excess water.
Plate
Empty the warmed bowls and divide cooked noodles between them. Ladle 700 to 750ml hot broth over noodles in each bowl. Arrange chashu, egg halves, bamboo shoots, and nori around each bowl. Top with spring onion, sesame seeds, and a drizzle of sesame oil. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.