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.
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!