Night Lantern Izakaya · Main dishes

Shoyu Chicken Ramen with Ginger Broth & Jammy Eggs

Name: Shoyu Chicken Ramen with Ginger Broth & Jammy Eggs
Total time: 75 min
Yield: 4 servings
Ingredients: 600 g Boneless, skinless chicken thighs; 1.5 L Low-sodium chicken stock; 500 ml Water; 40 g Fresh ginger; 4 clove Garlic; 4 whole Green onions; 4 whole Dried shiitake mushrooms; 10 g Dried kombu (kelp), optional; 80 ml Soy sauce; 2 tbsp Mirin; 2 tsp Toasted sesame oil; 4 whole Eggs; 500 g Fresh ramen noodles; 120 g Baby spinach; 2 whole Nori sheets; 1 pinch Salt

A clear, deeply savoury soy-seasoned broth built on chicken stock, ginger, garlic and shiitake, with tender poached chicken thigh, springy ramen noodles, marinated jammy eggs, spinach and nori.

75 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless, skinless chicken thighs600 g
Low-sodium chicken stock1.5 L
Water500 ml
Fresh ginger40 g
Garlic4 clove
Green onions4 whole
Dried shiitake mushrooms4 whole
Dried kombu (kelp), optional10 g
Soy sauce80 ml
Mirin2 tbsp
Toasted sesame oil2 tsp
Eggs4 whole
Fresh ramen noodles500 g
Baby spinach120 g
Nori sheets2 whole
Salt1 pinch

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (noodles, soy sauce), egg, soy (soy sauce) and sesame (sesame oil). Many ramen noodles also contain egg.

Method

Build the broth

In a large pot, combine the stock, water, sliced ginger, smashed garlic, the white parts of the green onions, the shiitake and the kombu. Bring slowly to a gentle simmer over medium heat and lift out the kombu as soon as it simmers.

Poach the chicken until safe

Add the chicken thighs, keep the broth at a gentle simmer (do not boil hard, or it turns cloudy) and cook for 20–25 minutes, until the thickest thigh reads at least 74°C (165°F). Move the chicken to a clean board. Let the broth keep simmering for 15 minutes more.

Make the jammy eggs

Meanwhile, lower the cold eggs into a small pot of boiling water and boil for 7 minutes. Transfer to iced water for 5 minutes, then peel. Mix 4 tsp of the soy sauce, 1 tbsp of the mirin and 2 tbsp water in a small bowl or zip bag and roll the eggs in it, turning now and then, while you finish the ramen.

Season the broth

Strain the broth into a clean pot, discarding the aromatics but keeping the shiitake; slice them thinly. Stir in the remaining soy sauce, remaining 1 tbsp mirin and the sesame oil. Taste and add a pinch of salt if needed. Keep it at a bare simmer. Slice the chicken.

Cook the noodles

In a separate large pot of unsalted boiling water, cook the noodles according to the packet, usually 2–3 minutes. Drain well. Cooking them separately keeps the broth clear.

Assemble

Divide the noodles between 4 warm deep bowls. Drop the spinach into the hot broth for 20 seconds to wilt, then ladle the broth and spinach over the noodles. Top with the sliced chicken, halved eggs, sliced shiitake, the sliced green onion tops and strips of nori. Serve immediately.

A 7-minute egg has a set white and a soft, jammy yolk. For anyone pregnant, elderly or with a weak immune system, boil the eggs for 10 minutes so the yolks are fully set.

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