Shoyu Ramen

Ingredients

• 5 Spring onions (Sliced, keeping whites and greens separate)
• 2 Flat mushrooms (Peeled and finely sliced)
• 4 Garlic cloves (Grated)
• 1 Ginger (A knob, grated; size unspecified)
• 2 Chicken thighs (Boneless, skin-on)
• Ramen noodles (Instant or raw; amount unspecified)
• 500 ml Chicken stock
• 500 ml Dashi stock (The method also specifies adding this stock but gives an inconsistent volume of 5000 ml; see notes)
• 2 pieces Kombu
• 600 ml Water (For dashi)
• 25 g Bonito flakes
• 40 ml Dark soy sauce (Use additional soy sauce to glaze the chicken; amount unspecified)
• Sesame oil (For garnish and chicken glaze; amount unspecified)
• Coriander (Amount unspecified)
• 2 Red chillies
• 1 tsp MSG
• 1 tbsp Chili oil
• Honey (For glazing chicken; amount unspecified)
• Mint (Mentioned for serving; amount unspecified)
• 1 Egg (Amount not specified; listed as a bowl topping)

Steps

1. 1

   Add 600 ml water and 2 pieces of kombu to a pan. Heat for 5 minutes to start the dashi.

2. 2

   Turn off the heat. Add 25 g bonito flakes, cover the pan, and steep for 15 minutes. Strain the dashi.

3. 3

   Chop and finely slice the peeled mushrooms if not already prepared. Cook them until golden, then set aside.

4. 4

   Add the white parts of the sliced spring onions, grated ginger, and grated garlic to the pan. Cook until fragrant.

5. 5

   Add 500 ml chicken stock, the dashi stock, and 40 ml dark soy sauce. The ingredient list states 500 ml dashi, while the method says 5000 ml; the source does not resolve the discrepancy.

6. 6

   Bring the broth to a simmer. Cook over low heat with the lid on for 20–40 minutes; the spoken transcript specifies 20 minutes, then a further 10 minutes after adding chili oil and MSG.

7. 7

   Add 1 tablespoon chili oil and 1 teaspoon MSG. Cook the broth for another 10 minutes, as stated in the transcript.

8. 8

   Fry the skin-on chicken thighs skin-side down until about 80% cooked. Flip and cook for the final couple of minutes.

9. 9

   Glaze the chicken with soy sauce, honey, and sesame oil, cooking until dark and shiny.

10. 10

    Cook the ramen noodles according to the chosen noodle type.

11. 11

    Slice the cooked chicken. Place the noodles in bowls and add the mushroom, chicken, the green parts of the spring onions, coriander, mint, and chili.

12. 12

    Pour broth into each bowl and add egg. Use sesame oil as a garnish.

Notes

The method says 5000 ml dashi, but the ingredient list says 500 ml; the listed 500 ml is retained and the discrepancy flagged. The recipe mentions egg, mint, honey, and extra soy sauce in the method without quantities in the ingredient list. Chicken frying time is described only as about 80% cooked and a couple of minutes after flipping; no exact temperature or total time is supplied.

Nutrition per serving

• main
• dinner
• ramen
• noodles
• chicken
• homemade dashi
• stovetop
• East Asian