Chicken Shoyu Ramen (One-Pot Broth, 75-Minute)
Glossy, umami-rich broth with layers of soy and aromatics, springy noodles, and tender pieces of braised chicken create a deeply satisfying bowl that feels restaurant-quality at home. The combination of simmered chicken, ginger, garlic, and toasted onion gives the soup depth while a soy-sesame tare adds bright savory balance.
Use pantry-friendly swaps and time-saving options: make the broth from store-bought low-sodium chicken stock for a faster version, or roast the bones before simmering for more caramelized flavor. Use pre-cooked rotisserie chicken shredded into the bowls to shorten hands-on time. For vegetarian diners, replace chicken stock with mushroom stock and use tofu instead of chicken.
Serve this ramen for weekend lunch, an elevated weeknight dinner, or casual entertaining where guests can customize toppings. Pair with a simple cucumber salad or steamed vegetables. Store leftover broth separately for up to 4 days and reheat with fresh noodles to preserve texture.
How to Make It
-
1
Toast the chicken bones in a large ovenproof pot over medium-high heat until they pick up light golden color, about 8 minutes; remove excess fat if necessary.
-
2
Add water to the pot and bring to a simmer, skimming any foam that rises to the surface for the first 10 minutes.
-
3
Halve the onion (no need to peel fully), smash the garlic cloves, and roughly slice the ginger; add them and the dried shiitake mushrooms to the pot along with half the scallions. Simmer gently, partially covered, for 60 minutes to extract flavor.
-
4
Meanwhile, season the chicken thighs with salt. Heat vegetable oil in a skillet over medium-high heat and brown the thighs skin-side down until golden, 3–5 minutes per side. Transfer browned thighs to a plate and keep warm.
-
5
After the broth has simmered 60 minutes, strain it through a fine-mesh sieve into a clean pot, discarding solids. Return the clear broth to medium heat and stir in mirin, soy sauce, sake, sesame oil, and sugar. Taste and adjust seasoning with salt or additional soy.
-
6
Add the seared chicken thighs to the seasoned broth and simmer gently, partially covered, for 12–15 minutes until cooked through and tender. Remove thighs, shred or slice, and keep warm in a small amount of broth to retain moisture.
-
7
Bring a separate pot of water to a rapid boil for the noodles and eggs. Keep the ramen broth hot on low heat.
-
8
Cook the eggs: lower eggs into boiling water and cook for 7 minutes for jammy yolks. Transfer eggs to an ice bath for 5 minutes, then peel carefully.
-
9
Cook ramen noodles in the boiling water according to package instructions until just al dente, drain and briefly rinse under warm water to remove excess starch.
-
10
Blanch bok choy in the same boiling water for 30–45 seconds until bright green and tender-crisp; drain.
-
11
Divide noodles among four bowls. Ladle hot broth over the noodles, top with shredded chicken, halved soft-boiled eggs, bok choy, scallion rounds, and a sheet of nori. Finish with a drizzle of chili oil if using.
-
12
Serve immediately, reminding diners to stir the egg yolk into the broth for extra richness.
Still hungry? Try one of these
Smash Burgers with Caramelized Onions and Blue Cheese
Juicy smashed beef patties seared in a hot cast-iron skillet with sweet caramelized onions and tangy blue cheese in 35 minutes.