Homemade Shoyu Style Chicken Ramen

In the heart of Japan’s culinary wonders lies a dish that warms both body and soul — Homemade Shoyu Chicken Ramen.

Today, we’ll embark on a journey to bring the taste of Japan right into your kitchen.

Background and Origins:

Shoyu Ramen comes from Japan, a country known of course for its exquisite flavors.

The dish is a delightful blend of soy-glazed chicken, fragrant broth, and the perfect harmony of noodles, making it a comforting favorite among locals.

Flavors, Textures, and Overall Taste Profile:

Imagine a rich, savory broth dancing with the umami of soy sauce and the sweetness of mirin.

The air-fried soy-glazed chicken adds a crispy texture, while enoki mushrooms and scallions contribute a fresh crunch.

Together, they create a symphony of tastes, making every slurp a journey to culinary bliss.

Tips and Techniques:

1. Marinating Magic: Allow the chicken thighs to soak up the soy sauce goodness for an extra burst of flavor.
2. Air Fryer Mastery: Air-fry the marinated chicken until golden brown, achieving that perfect crispiness without the fuss.
3. Balancing Act: Adjust the soy sauce and mirin quantities to find your preferred balance of sweet and savory in the broth.
4. Perfect Pairing: While traditional, feel free to experiment with alternative veggies like bok choy, spinach, or sliced carrots for a personalized touch.

Here’s what I used for this recipe:

Shoyu Style Ramen

Make a tasty bowl of Shoyu Ramen at home with delicious soy-glazed chicken, flavorful broth, and a mix of mushrooms and scallions—it's an easy and satisfying Japanese dish for two.

Servings 2 people

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

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Ingredients

  

• 3 Chicken Thighs marinated in soy sauce and deboned
• 1 cup Enoki Mushrooms
• 4 Scallions whites and greens separated
• 200 g Ramen Noodles
• 3 cloves Garlic minced
• 2 tbsp Mirin
• 1/4 cup Soy sauce (for marinating chicken)
• 3 tbsp Soy sauce (for broth)
• 1 tbsp Sesame Oil
• 1 tsp Ginger Paste
• 1 tsp Dashi Powder
• 6 cups Chicken or vegetable stock

Instructions

 

• Preheat your air fryer to 375°F (190°C).

  Debone chicken thighs and marinate them in 1/4 cup soy sauce.

  Place the marinated chicken thighs in the air fryer and cook for 20 minutes or until golden brown and cooked through.

  Set aside.
• In a large pot, sauté 3 cloves of minced garlic and scallion whites in 1 tablespoon sesame oil until aromatic.

  Add 6 cups of chicken or vegetable stock, 3 tablespoons soy sauce, 2 tablespoons mirin, and 1 teaspoon ginger paste.

  Bring the broth to a gentle simmer.

  Add 1 teaspoon dashi powder for an extra depth of flavor.
• Meanwhile, cook 200g ramen noodles according to the package instructions.

  Drain and set aside.
• Soft-boil 2 eggs for about 6-7 minutes.

  Place them into an ice bowl and let them cool down for 5 minutes.

  Peel and slice them in half before setting them aside.
• Slice the air-fried chicken thighs into bite-sized pieces.

  Cut 1 cup enoki mushrooms and remaining scallion greens.
• Place a portion of cooked ramen noodles (about 100g per serving) in each bowl.

  Ladle the hot broth over the noodles, ensuring a flavorful base.

  Add slices of air-fried soy-glazed chicken, enoki mushrooms, and scallion greens on top.
• Place 2 half soft-boiled eggs in each bowl.

  Drizzle a bit of sesame oil for extra aroma.

  Garnish with additional scallion greens.

  Enjoy!

Calories: 790kcal

Course: Main Course

Cuisine: Asian, Japanese

Keyword: Airfryer Chicken, Ramen, Shoyu Ramen