Shoyu Ramen

Japanese soy-seasoned chicken broth with ramen noodles, firm-boiled egg and scallions.

Preparation: 12 min · Cooking: 30 min · Total: 44 min · 4 servings

Ingredients

• 300 g ramen noodles — Check the pack for wheat and egg allergens; cook to the pack's instructions if different.
• 1200 ml strained chicken broth — Ready-to-use, with no chicken pieces; check the label for allergens such as celery or wheat.
• 60 ml soy sauce — Contains soy and often wheat; check the label.
• 2 pc eggs — Keep refrigerated; boil until both whites and yolks are firm.
• 40 g scallions — Rinse and thinly slice.
• 3500 ml water — Use 3000 ml to boil eggs and noodles and 500 ml cold to cool the eggs.

Instructions

1. Prepare noodles and toppings

   Rinse and thinly slice 40 g scallions. Measure 300 g ramen noodles and 60 ml soy sauce, and set out 2 refrigerated eggs, 1200 ml strained chicken broth and 3500 ml water. Set aside 500 ml of the water cold in a bowl to cool the eggs.

2. Cook eggs and noodles; heat broth

   Bring 3000 ml water to a rolling boil in a large pot. Lower in 2 eggs and boil for 10 minutes, until both whites and yolks are firm; lift into the reserved 500 ml cold water, then peel. Bring the pot water back to a boil and cook 300 g ramen noodles for about 4 minutes (or follow the package), until springy and cooked through; drain. While the eggs cook, bring 1200 ml strained chicken broth and 60 ml soy sauce to a gentle simmer in a second saucepan for 5 minutes; keep hot.

   Noodles are springy and cooked through; egg whites and yolks are firm.

   Boil eggs until firm: 600 seconds

   Boil ramen noodles: 240 seconds

   Simmer shoyu broth: 300 seconds

3. Assemble the bowls

   Divide the drained noodles among 4 bowls and pour over the hot soy-seasoned broth. Halve the 2 boiled eggs and check that whites and yolks are firm; if any yolk is runny, heat that egg further in the simmering broth until firm before adding one half to each bowl. Top with all 40 g sliced scallions and serve immediately.

   Both the egg whites and yolks are firm before they go into the bowls.

Tips

• Keep noodles drained until serving so they stay springy rather than soaking in broth.
• Taste the broth after adding the measured soy sauce; packaged broth and soy sauce vary in saltiness.

Common mistakes

• Putting cooked noodles into the broth early makes them soft and swollen.
• A 7-minute egg may have a runny yolk; boil for the specified 10 minutes and verify the yolk is firm.

Substitutions

• Use 1200 ml vegetable broth instead of chicken broth for a meat-free broth; check its allergen label. Eggs and wheat/soy-containing noodles or sauce remain in the recipe.

Storage

Store cooked broth, noodles and peeled eggs separately in shallow sealed containers; refrigerate at 4°C or colder within 2 hours and use within 3 days.

Reheating

Reheat stored broth, noodles and egg portions thoroughly to at least 74°C before assembling; serve immediately.

About this recipe

Shoyu ramen is a Japanese ramen style seasoned with soy sauce. Broths and toppings vary widely; this is a simplified home version with ready-to-use chicken broth and firm-boiled egg.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.