House recipe
🍜 Chicken shoyu ramen
A quick soy-seasoned chicken broth with noodles, seared chicken, pak choi and a jammy egg.
Allergens. Contains: Soy, Gluten, Eggs, Sesame. May contain, depending on the brands you buy: Celery, Gluten, Milk, Soy, Mustard, Eggs.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 1 l chicken stock
- 4 tbsp soy sauce
- 2 tbsp mirin
- 3 cloves garlic, smashed
- 3 cm fresh ginger, sliced
- 300 g boneless chicken thighs
- 1 tbsp sunflower oil
- 2 eggs
- 200 g ramen noodles
- 2 heads pak choi, halved
- 2 spring onion, thinly sliced
- 1 tsp toasted sesame oil
Method
- Simmer the stock with the garlic and ginger for 15 minutes, then fish them out and stir in the soy sauce and mirin. Keep it hot.
- Boil the eggs for 6.5 minutes, cool them in cold water, peel and halve.
- Fry the chicken thighs in the oil over medium-high heat for 5 to 6 minutes per side until cooked through, rest briefly and slice.
- Cook the noodles according to the packet, adding the pak choi for the last minute. Drain well.
- Divide the noodles and pak choi between deep bowls and ladle over the broth.
- Top with the chicken, egg halves and spring onion, and finish with a few drops of sesame oil.