20-Minute Shoyu Ramen

Ingredients

• 225 grams Ground Chicken Thighs (fresh, lean)
• 60 grams Onion (peeled and grated (about 1/4 to 1/2 medium onion))
• 6 grams Fresh Ginger (peeled and grated)
• 1 tablespoon Vegetable Oil (neutral oil for stir‑frying)
• 1 tablespoon Tamari Soy Sauce (gluten‑free soy sauce)
• 0.0625 teaspoon Baking Soda (a pinch; raises pH for faster browning)
• 4 cups Japanese Dashi Stock (prepared from kombu and katsuobushi or store‑bought liquid dashi)
• 3 tablespoons Japanese Soy Sauce (dark soy sauce for depth)
• 5 grams Gelatin Powder (unflavored; bloom in cold water before adding)
• 1 piece Dried Shiitake Mushroom (adds umami; rehydrate briefly if desired)
• 220 grams Fresh Curly Ramen Noodles (about 2 portions; any Asian wheat noodle works)
• 1 piece Ramen Egg (Ajitsuke Tamago) (soft‑boiled, marinated in soy‑mirin mixture)
• 30 grams Menma (Fermented Bamboo Shoots) (drained)
• 2 slabs Chicken Chashu (braised chicken, sliced)
• 2 slices Narutomaki (Fish Cake) (pink‑swirl fish cake)
• 2 tablespoons Scallions (chopped, green parts only)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Measure and Prep Aromatics

   Zero the large pan on the kitchen scale, add the 225 g ground chicken thighs, grate 60 g onion and 6 g ginger directly into the pan, then set aside.

   Time: PT3M

2. Season and Brown Chicken

   Add 1 Tbsp tamari, 1 Tbsp vegetable oil and 1/16 tsp baking soda to the pan. Heat over medium‑high and break the meat into small crumbs with a spatula. Cook until the liquid evaporates and the meat is deeply caramelized, aiming for a near‑burnt color without actual burning.

   Time: PT5M

   Temperature: medium‑high

3. Add Dashi and Aromatics

   Pour 4 cups Japanese dashi into the pan, then stir in the remaining 3 Tbsp soy sauce, the dried shiitake mushroom and the bloomed 5 g gelatin powder. Bring to a full boil, skimming any foam while leaving most of the fat in the pot.

   Time: PT4M

   Temperature: 100°C

4. Simmer Broth

   Reduce heat to low and let the broth simmer for 10 minutes so the flavors meld and the gelatin fully dissolves.

   Time: PT10M

   Temperature: 90°C

5. Strain Broth

   Place a fine‑mesh strainer over a clean pot, pour the broth through, and press the solids with the back of a spoon to extract every last drop. Discard the solids or reserve the browned meat for another dish.

   Time: PT2M

6. Boil Noodles

   Bring a separate pot of water to a rolling boil, add the fresh curly ramen noodles and cook for 2‑3 minutes (use the lower end for firm texture). Drain and shake off excess water.

   Time: PT3M

   Temperature: 100°C

7. Warm Serving Bowls

   Fill each ramen bowl with boiling water, let sit 30 seconds, then discard the water and dry the bowls.

   Time: PT1M

8. Assemble Ramen Bowls

   Divide the cooked noodles between the warmed bowls, ladle generous amounts of hot broth over them, then top with two slabs of chicken chashu, menma, narutomaki slices, a halved seasoned ramen egg, chopped scallions and a pinch of black pepper.

   Time: PT4M

9. Serve and Enjoy

   Serve immediately while steaming hot. Enjoy the deep umami, slight sweetness and silky texture of the broth.

   Time: PT0M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

70 g

Fat

30 g

Fiber

2 g