Shoyu Ramen
Tokyo-style soy sauce ramen with a clear chicken broth, sliced chicken, bamboo shoots and egg. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Hard
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Ingredients
- 1 kg Chicken bones
- 400 g Ramen noodles
- 400 g Chicken thigh
- 120 ml Soy sauce
- 2 tbsp Sugar
- 10 g Kombu
- 100 g Bamboo shoots
- 4 pc Eggs
- 2 pc Scallions
- 4 pc Nori sheets
Steps
- Simmer chicken bones with kombu in water for 4 hours, then strain.
- Braise the chicken thigh in soy sauce and sugar for 30 minutes, then slice.
- Reserve 200 ml of the braising liquid as shoyu tare.
- Soft-boil and marinate eggs in the shoyu tare for 1 hour.
- Cook noodles in boiling water for 90 seconds.
- Place 3 tablespoons of tare in each bowl, add hot broth, then noodles.
- Top with sliced chicken, bamboo shoots, halved egg, scallions and nori.