Chicken Ramen Recipe – Japanese Style Shoyu Bowl

Shoyu ramen is one of the oldest and most traditional styles in Japan. This version is made with slow-simmered chicken broth, a fragrant soy-based tare (seasoning sauce), chewy noodles, and classic toppings like ajitsuke tamago (seasoned soft-boiled eggs), menma (fermented bamboo shoots), and nori.

This recipe takes time, but it’s worth every minute. So let’s go

📝 Ingredients

🍗 For the Chicken Broth:

• 🐔 2 lbs (900g) chicken wings
• 🐔 1 whole chicken carcass (or 1 lb chicken necks/backs)
• 🧅 1 large onion, halved
• 🧄 5 garlic cloves, smashed
• 🫚 1 thumb-size piece of ginger, sliced
• 🧅 2 scallions (whole)
• 🥕 1 carrot, peeled and chopped
• 💧 12 cups cold water
• 🧂 Salt to taste

🥣 For the Shoyu Tare (Soy Seasoning Base):

• 🍶 ½ cup soy sauce
• 🍶 ¼ cup mirin
• 🍶 ¼ cup sake
• 🧄 1 garlic clove, smashed
• 🫚 1 slice ginger
• 🍄 1 dried shiitake mushroom (optional, for extra umami)

🍜 For the Ramen Bowl:

• 🍜 4 servings fresh or frozen ramen noodles
• 🥚 4 soft-boiled eggs (ajitama)
• 🐔 Cooked chicken (shredded thigh or chashu-style chicken breast)
• 🧅 Chopped scallions
• 🥬 Blanched spinach or bok choy
• 🟫 Menma (bamboo shoots)
• 🟩 Nori (roasted seaweed sheets)

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👨‍🍳 Instructions

1. 🔥 Make the Chicken Broth

1. Place chicken parts in a large pot, cover with cold water, and bring to a boil.
2. Once boiling, discard water, rinse bones, and clean pot (this removes scum).
3. Return chicken to the pot with fresh 12 cups of water, onion, garlic, ginger, scallions, and carrot.
4. Bring to a gentle boil, then lower to a simmer.
5. Simmer uncovered for 6–8 hours, skimming foam occasionally. Add water as needed to maintain volume.
6. Strain the broth. Discard solids. Salt lightly to taste.

🍜 Pro Tip: The longer you simmer, the more gelatinous and rich the broth will be.

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2. 🍶 Make the Shoyu Tare

1. Combine soy sauce, mirin, sake, garlic, ginger, and mushrooms in a saucepan.
2. Simmer on low heat for 10 minutes.
3. Let it cool and strain. This is your seasoning base for the ramen.

🧠 Use 2–3 tablespoons of tare per bowl, depending on how salty you want it.

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3. 🍳 Make the Ramen Eggs (Ajitsuke Tamago)

1. Boil eggs for exactly 6½ minutes.
2. Transfer to ice water and peel.
3. Marinate in a mix of soy sauce, mirin, and a bit of water for 4–12 hours in the fridge.

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4. 🍜 Cook Noodles and Prep Toppings

• Cook ramen noodles according to package directions.
• Prepare toppings: slice chicken, chop scallions, blanch greens, and prep nori.

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5. 🥣 Assemble the Bowls

1. In each bowl, add 2–3 tbsp shoyu tare.
2. Add hot chicken broth and stir.
3. Add cooked noodles.
4. Top with:
   • Sliced chicken
   • Halved ramen egg
   • Spinach or bok choy
   • Scallions
   • Bamboo shoots
   • Nori

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❄️ Storage Tips

• Broth can be stored in the fridge for 3–4 days or frozen for 1 month.
• Shoyu tare keeps in the fridge for up to 2 weeks.
• Ramen eggs last 3 days refrigerated.

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❓FAQ

Q: Can I make this vegetarian?
Yes — use kombu, dried shiitake, and a vegetable base for the broth.

Q: Can I use store-bought broth?
You can, but it won’t be as rich. Use low-sodium chicken broth + your tare.

Q: Where can I find ramen noodles?
Look for fresh or frozen varieties labeled “chūkamen” or “ramen noodles” at Asian grocery stores or online.

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🧠 Pro Ramen Tip:

For a deeper flavor, rest your broth in the fridge overnight before reheating and serving the next day. The taste will mellow and concentrate.