🍜 Shoyu Ramen

Name: Shoyu Ramen
Total time: 60 min
Yield: 2
Cuisine: Japan · Tokyo
Ingredients: 2 portions ramen noodles (about 240 g fresh); 300 g chicken thigh or breast; 1 l water; 3 tbsp soy sauce; 1 thumb ginger, sliced; 2 eggs; 1 sheet nori, halved; 2 scallions, sliced

Origin: Japan · Tokyo

1320kcal

per serving · 550 g

240kcal

per 100 g

60 gProtein11 g / 100 g

50 gFat9 g / 100 g

148 gCarbs27 g / 100 g

Shoyu ramen is a bowl of springy wheat noodles in a clear brown broth seasoned with soy sauce. The broth is usually made from chicken, giving a light but savoury flavour, and the bowl is topped with sliced chicken, a soft-boiled egg, a sheet of nori and chopped scallions. It is one of the classic styles of Japanese ramen.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, egg

Contains glutenbecause of: ramen noodles, soy sauce

Not keto27 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Soy

What it is made of

ramen noodleschickeneggnoriscallionssoy sauce

Recipe

2 servings60 min

Ingredients

2 portions ramen noodles (about 240 g fresh)
300 g chicken thigh or breast
1 l water
3 tbsp soy sauce
1 thumb ginger, sliced
2 eggs
1 sheet nori, halved
2 scallions, sliced

Method

Simmer the chicken with ginger in the water for 30 minutes; lift out and slice.
Boil the eggs for 6.5 minutes, cool in cold water and peel.
Season the broth with soy sauce and salt to taste.
Cook the noodles, drain and divide between bowls; pour over the hot broth.
Top with chicken, halved eggs, nori and scallions.

How to make it lighter

Use chicken breast and skim the fat from the broth.
Use a smaller portion of noodles and add extra greens or bean sprouts.
Leave some of the broth in the bowl; it carries much of the salt.

History

Ramen developed in Japan from Chinese wheat-noodle soups in the early 20th century, and Tokyo's early ramen shops are usually credited with the soy-seasoned shoyu style. It remains one of the most widespread ramen types in Japan.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →