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Shoyu Ramen with Chicken Chashu, Bok Choy and Bamboo Shoots
More recipes: Japanese recipes · Ramen recipes · All Asian recipes
2 Std 30 Mintotal
2servings
716kcal
Japanese
CuisineShoyu Ramen with Chicken Chashu, Bok Choy and Bamboo Shoots
Laura Chen
2
120 Minuten
30 Minuten
716
Japanese
Main course
Shoyu ramen with chicken chashu, bok choy and bamboo shoots is a fragrant, hearty take on the classic Japanese noodle soup, built on a soy sauce (shoyu) broth and generous toppings. Shoyu ramen has a clear, dark brown broth with deep umami flavor and a balance of saltiness and light sweetness. Chicken chashu makes this bowl lighter than the traditional pork chashu without losing flavor.
For chicken chashu you braise chicken breast or thighs slowly in a seasoned soy sauce mixture until tender and juicy, and it goes well with the shoyu broth. Bok choy adds crunch and a mild bite, and bamboo shoots bring their typical chew and a slightly nutty taste. Together they make a balanced bowl that shows the range and depth of Japanese cooking.
For chicken chashu you braise chicken breast or thighs slowly in a seasoned soy sauce mixture until tender and juicy, and it goes well with the shoyu broth. Bok choy adds crunch and a mild bite, and bamboo shoots bring their typical chew and a slightly nutty taste. Together they make a balanced bowl that shows the range and depth of Japanese cooking.
Ingredients
- 2 servings ramen noodles
- 4 cups chicken broth
- 1/4 cup shoyu (Japanese soy sauce)
- 1 tbsp mirin
- 1 tsp sesame oil
- 2 heads bok choy, halved or quartered
- 1/2 cup bamboo shoots, rinsed and drained
- Scallions, thinly sliced, for garnish
Optional:
- Nori sheets
- Soft-boiled eggs
- Sesame seeds
- Chili flakes
For the chicken chashu:
- 2 pieces chicken breast or thighs
- 1/4 cup soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 1 tbsp sugar
- 1 garlic clove, crushed
- 1 piece ginger, sliced
Instructions
Make the chicken chashu:
- Marinate the chicken in the soy sauce, sake, mirin, sugar, garlic and ginger in the fridge for at least 1 hour or overnight. Lift the chicken out of the marinade and brown it on all sides in a pot over medium heat. Pour in the marinade, cover and simmer over low heat for 20-30 minutes until the chicken is cooked through. Let it cool, then slice.
Make the broth:
- Bring the chicken broth to a boil in a large pot. Add the shoyu, mirin and sesame oil and keep it at a low simmer.
Cook the noodles and greens:
- Bring a separate pot of water to a boil and cook the ramen noodles according to the package directions. Blanch the bok choy for 1-2 minutes as well, until just tender but still crisp.
Assemble the ramen:
- Divide the noodles between two bowls. Pour the hot shoyu broth over them, then add the sliced chicken chashu, bok choy and bamboo shoots. Garnish with scallions and, if you like, serve with nori, halved soft-boiled eggs, sesame seeds or chili flakes.
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More recipes: Japanese recipes · Ramen recipes · All Asian recipes