Chicken Shoyu Ramen by @boroughbrothcompany

1h5

4 servings

🥢

120 ml

Soy sauce

🍶

89 ml

Mirin

🍶

15 ml

Sake

💧

320 ml

Water

🫚

3 slices + 2

Ginger

🧄

8 cloves

Garlic

🍙

1

Kombu

🍗

Chicken bone broth

🍗

700 g

Chicken breast

🧅

5

Spring onion

🍬

1 tsp

Sugar

🧂

Salt

🥚

4

Eggs

🫗

4 tbsp

Neutral oil

🍜

4

Ramen noodles

🍗

700 ml

Chicken ramen bone broth

🍙

4

Nori sheets

  1. Soak
    • Kombu
    • Water

    Soak the kombu in the water for 20-30 minutes.

  2. Add
    • Kombu
    • Water
    • Soy sauce

    Add the soaked kombu and water to a saucepan with the soy sauce, mirin, sake, ginger and garlic, and warm gently for 5-10 minutes, removing the kombu before it boils.

  3. Strain

    Remove the tare from the heat, infuse for 10-15 minutes, then strain.

  4. Add
    • Chicken breast
    • Chicken bone broth
    • Spring onion

    Add the chicken, chicken bone broth, spring onions, garlic, ginger, sugar and a little salt to a saucepan and gently simmer until the chicken reaches 75°C internally, usually 15-20 minutes.

  5. Slice
    • Chicken breast

    Remove the chicken, rest it and slice.

  6. Strain

    Strain and reserve the poaching liquid if desired.

  7. Boil
    • Eggs
    • Water

    Boil the eggs for 6½-7 minutes, then transfer to ice water and peel.

  8. Mix
    • Soy sauce
    • Mirin
    • Water

    Mix the soy sauce, mirin and water, add the eggs and refrigerate for at least 2 hours, ideally overnight.

  9. Heat
    • Neutral oil
    • Garlic

    Heat the neutral oil and sliced garlic over low heat until lightly golden and fragrant, then remove from the heat immediately.

  10. Warm
    • Chicken ramen bone broth
    • Chicken breast

    Warm the Borough Broth Organic Chicken Ramen Broth gently, adding some reserved poaching liquid if desired, and taste before seasoning.

  11. Cook
    • Ramen noodles

    Cook the noodles according to the packet.

  12. Add
    • Chicken breast
    • Eggs
    • Nori sheets

    Add 1 ladle of tare to each bowl, pour over 2 ladles of the hot broth and add the noodles, sliced chicken, halved eggs, nori and spring onions.

  13. Garnish
    • Neutral oil
    • Garlic

    Finish with garlic oil and serve immediately.

Chicken Shoyu Ramen by @boroughbrothcompany

1h5

4 servings

🥢

120 ml

Soy sauce

🍶

89 ml

Mirin

🍶

15 ml

Sake

💧

320 ml

Water

🫚

3 slices + 2

Ginger

🧄

8 cloves

Garlic

🍙

1

Kombu

🍗

Chicken bone broth

🍗

700 g

Chicken breast

🧅

5

Spring onion

🍬

1 tsp

Sugar

🧂

Salt

🥚

4

Eggs

🫗

4 tbsp

Neutral oil

🍜

4

Ramen noodles

🍗

700 ml

Chicken ramen bone broth

🍙

4

Nori sheets

Preparation Steps

  1. Step 1/13

    Soak the kombu in the water for 20-30 minutes.

    🍙Kombu
    💧Water

  2. Step 2/13

    Add the soaked kombu and water to a saucepan with the soy sauce, mirin, sake, ginger and garlic, and warm gently for 5-10 minutes, removing the kombu before it boils.

    🍙Kombu
    💧Water
    🥢Soy sauce
    🍶Mirin
    🍶Sake
    🫚Ginger
    🧄Garlic
    🍲Saucepan

  3. Step 3/13

    Remove the tare from the heat, infuse for 10-15 minutes, then strain.

    🧺Strainer
    🍲Saucepan

  4. Step 4/13

    Add the chicken, chicken bone broth, spring onions, garlic, ginger, sugar and a little salt to a saucepan and gently simmer until the chicken reaches 75°C internally, usually 15-20 minutes.

    🍗Chicken breast
    🍗Chicken bone broth
    🧅Spring onion
    🧄Garlic
    🫚Ginger
    🍬Sugar
    🧂Salt
    🍲Saucepan

  5. Step 5/13

    Remove the chicken, rest it and slice.

    🍗Chicken breast
    🔪Knife
    🪵Cutting board

  6. Step 6/13

    Strain and reserve the poaching liquid if desired.

    🧺Strainer

  7. Step 7/13

    Boil the eggs for 6½-7 minutes, then transfer to ice water and peel.

    🥚Eggs
    🍲Saucepan

  8. Step 8/13

    Mix the soy sauce, mirin and water, add the eggs and refrigerate for at least 2 hours, ideally overnight.

    🥢Soy sauce
    🍶Mirin
    💧Water
    🥚Eggs
    🥣Mixing bowl

  9. Step 9/13

    Heat the neutral oil and sliced garlic over low heat until lightly golden and fragrant, then remove from the heat immediately.

    🫗Neutral oil
    🧄Garlic
    🍳Frying pan

  10. Step 10/13

    Warm the Borough Broth Organic Chicken Ramen Broth gently, adding some reserved poaching liquid if desired, and taste before seasoning.

    🍗Chicken ramen bone broth
    🍲Saucepan

  11. Step 11/13

    Cook the noodles according to the packet.

    🍜Ramen noodles
    🍲Saucepan

  12. Step 12/13

    Add 1 ladle of tare to each bowl, pour over 2 ladles of the hot broth and add the noodles, sliced chicken, halved eggs, nori and spring onions.

    🍗Chicken breast
    🥚Eggs
    🍙Nori sheets
    🧅Spring onion
    🍜Ramen noodles
    🥣Bowl
    🥄Ladle

  13. Step 13/13

    Finish with garlic oil and serve immediately.

    🫗Neutral oil
    🧄Garlic
    🥣Bowl

Composition

Ingredients

Types

Condiments, Alcohol, Liquids, Vegetables, Spices, Seafood, Meat, Broth, Poultry, Sweeteners, Eggs, Oils, Grains, Noodles

Ingredients

Soy sauce, Mirin, Sake, Water, Ginger, Garlic, Kombu, Chicken bone broth, Chicken breast, Spring onion, Sugar, Salt, Eggs, Neutral oil, Ramen noodles, Chicken ramen bone broth, Nori sheets

Notes

Soy sauce (for the tare, for the egg marinade), Mirin (for the tare, for the egg marinade), Sake (for the tare), Water (for the tare, for the egg marinade), Ginger (for the tare, sliced, 2 inches, for poaching the chicken), Garlic (crushed, for the tare, for poaching the chicken, thinly sliced, for the garlic oil), Kombu (5 x 5 cm, for the tare), Chicken bone broth (for poaching the chicken, amount not given), Chicken breast (boneless, 600-800 g), Spring onion (roughly chopped, for poaching the chicken), Sugar (for poaching the chicken), Salt (to taste, for poaching the chicken), Eggs (for the marinated eggs), Neutral oil (for the garlic oil), Ramen noodles (portions)

Allergens

Gluten, Soy, Eggs

Dietetics

Dietary regimen

Dairy-Free, Nut-Free, High-Protein

Calories

520 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 55g, Fat: 16g, Fiber: 2g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 1800mg, Potassium: 650mg, Iron: 2.5mg, Calcium: 60mg

Vitamins

Vitamin B6: 0.7mg, Vitamin B12: 0.4mcg, Vitamin A: 120mcg, Vitamin C: 3mg

Preparation

Time Information

Preparation

45 minutes

Cooking

20 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Saucepan, Strainer, Knife, Cutting board, Bowl, Ladle, Mixing bowl, Frying pan, Tongs

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday Meal, Winter Comfort Food

Origin

Source

Platform

instagram

Original Creator

@boroughbrothcompany

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Chewy, Tender, Saucy, Silky

Flavors

Umami, Savory, Salty, Garlicky, Sweet Undertones

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Marinated eggs : up to 2-3 days (refrigerated,keep in marinade), Garlic oil : up to 4 days (refrigerated,airtight container), Garlic oil (longer storage) : up to 1-2 months (frozen), Cooked sliced chicken and poaching liquid : 2-3 days (refrigerated,airtight container), Shoyu tare : up to 1-2 weeks (refrigerated,sealed jar), Assembled ramen : best eaten immediately (noodles become soggy if stored)