Chicken Shoyu Ramen
A homemade ramen with chicken broth, shoyu tare, and aromatic oil, perfect for make-ahead meals.
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- •1 Whole chickenBreak down into bones, skin, and meat
- •1.8 kg WaterFor broth
- •1 large piece GingerFor flavoring broth
- •300 g Soy sauceFor tare
- •10 g KombuDried seaweed for umami
- •40 g MirinFor sweetness in tare
- •10 g KatsuobushiDashi fish flakes for tare
- •1 bunch ScallionsFor aromatic oil
- •2 Garlic clovesLightly smashed for aromatic oil
- •2 Chicken thighsRolled and roasted for topping
- •4 EggsSoft boiled for topping
- •1 brick Instant ramen noodlesHigh protein, for serving
- 1
Break down the whole chicken into bones, skin, and meat.
10 min
- 2
Add bones to a stockpot, weigh, and add twice the weight in water. Boil and skim scum.
10 min
- 3
Place in a 190°F oven for 5 hours. Add ginger in the last hour.
6h 0m
- 4
Strain the broth and refrigerate to separate fat.
10 min
- 5
Make shoyu tare by cold steeping soy sauce, kombu, and mirin for 6 hours. Heat and add katsuobushi.
6h 0m
- 6
Render chicken skin with water in a pan. Add scallions and garlic to make aromatic oil.
45 min
- 7
Roll and roast chicken thighs at 275°F until 165°F internal temperature.
1h 0m
- 8
Soft boil eggs for 6.5 minutes, then cool in ice water.
20 min
- 9
Cook noodles according to package instructions.
5 min
- 10
Assemble ramen by adding tare, aromatic oil, and hot broth to a bowl. Add noodles and toppings.
10 min
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