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Make chicken stock from scratch! Authentic Shoyu Ramen

4.8

(5 reviews)

Time

approx. 120mins

Carefully made chicken stock has exceptional flavor! Top it with your favorite ingredients like nori and narutomaki (a spiral-patterned fish cake), and enjoy.

  • Calories

    519kcal

  • Carbs

    78.1g

  • Fat

    8.9g

  • Protein

    20.2g

  • Net Carbs

    73.9g

  • Sodium

    2082.9mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • fresh ramen noodles2 balls

☆ Chicken stock

  • chicken stock powder300 g
  • Japanese long green onion (naganegi), green part1 stalk
  • ginger, thinly sliced5 slices
  • sake50 ml
  • water1200 ml

★ Soup seasonings

  • mirin2 tablespoons
  • soy sauce2 ½ tablespoons
  • sesame oil½ tablespoon

Toppings

  • chashu (braised pork)4 slices (40 g)
  • ramen egg1
  • seasoned menma (fermented bamboo shoots)30 g
  • Japanese long green onion (naganegi), sliced4 cm (12 g)
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Rinse the chicken carcass under running water to wash away the innards and blood.

2

Bring enough water to cover the chicken carcass to a boil in a pot. Add the chicken carcass from step 1 and parboil it over medium heat until it turns whitish. Drain in a colander, then wash it again and remove any remaining impurities.

3

Put the ingredients marked ☆ into a large pot and bring to a gentle simmer over medium heat. Skim off the scum, then simmer over low heat for about 1 hour. Strain through a colander lined with paper towels to make the chicken stock.

Note:

Add enough water to cover the ingredients, and add more as needed if the water gets low. If it comes to a full boil, the soup will turn cloudy, so keep the heat low and simmer it gently. The finished yield is about 800 to 900 ml.

4

Cut the seasoned soft-boiled egg in half.

5

Put 600 ml of the chicken stock and the ingredients marked ★ into another pot. Heat over medium heat and bring just to a boil to make the soup.

6

Bring plenty of water to a boil in another pot. Cook the Chinese noodles according to the package directions, then drain well.

7

Place the Chinese noodles in serving bowls and pour in the soup. Top with chashu, seasoned soft-boiled egg, menma, and green onion.