Quick & Easy Chicken Shoyu Ramen – Time-Saving 20-Minute Broth & Ajitama Eggs

Ingredients

• 2 pieces Chicken Thighs (Skin removed, bones removed, cut into bite‑size pieces)
• 2 pieces Chicken Breasts (Added to broth for 20 min, then rested and sliced)
• 200 g Ground Chicken (Broken up in broth, saved for stir‑fry)
• 4 cloves Garlic Cloves (2 for broth, 2 minced for stir‑fry)
• 0.5 tsp Salt (For broth seasoning)
• 3 stalks Green Onions (1 thinly sliced for oil, 2 sliced for garnish)
• 4 tbsp Vegetable Oil (Neutral oil for green‑onion oil and stir‑fry)
• 0.5 cup Light Soy Sauce (Japanese shoyu for tare)
• 4 tbsp Mirin (Sweet rice wine, 2 tbsp for tare, 2 tbsp for ajitama)
• 1 tbsp Sugar (1 tsp for tare, 1 tbsp for ajitama (combined))
• 3 tbsp Cooking Sake (For ajitama marinade)
• 8 pieces Eggs (Soft‑boiled, peeled, marinated for ajitama)
• 8 oz Fresh Ramen Noodles (Approximately 4 oz per serving; can use dried noodles (3 oz per serving) instead)
• 1 tsp White Pepper (Garnish)
• 1 pinch Shiimi (Japanese seven‑spice) (Optional garnish for gentle heat)
• 1 tbsp Oyster Sauce (For stir‑fry ground chicken)
• 1 tsp Dark Soy Sauce (For color in stir‑fry)
• 1 cup Mustard Greens (Chopped, used in ground‑chicken stir‑fry (optional))

Instructions

1. Prepare Chicken and Start Broth

   Remove skin and bones from the chicken thighs, cut the meat into bite‑size pieces, and place them in a large pot. Add 8 cups cold water, ½ tsp salt, the chicken bones, and 2 crushed garlic cloves.

   Time: PT5M

2. Simmer Broth and Add Chicken Breasts

   Bring the pot to a rapid boil over high heat, then lower to medium‑low. Skim foam continuously. When boiling, add the two chicken breasts and let the broth simmer gently for 20 minutes.

   Time: PT30M

   Temperature: high then medium‑low

3. Make Green Onion Oil

   Thinly slice one green onion. In a small pan, heat 3 tbsp vegetable oil over medium heat. Add the sliced onion and stir for about 3½ minutes until fragrant, then lower the heat and continue stirring for another minute. Strain and reserve the infused oil; discard the fried onion pieces.

   Time: PT4M

   Temperature: medium

4. Prepare Tare (Seasoning Sauce)

   In a saucepan combine ½ cup light soy sauce, 2 tbsp mirin, and 1 tsp sugar. Stir to dissolve the sugar, then heat over medium‑low until just about to boil. Turn off the heat immediately.

   Time: PT2M

   Temperature: medium‑low

5. Soft‑Boil Ajitama Eggs

   Bring a pot of water to a rolling boil. Gently lower 8 eggs into the water and cook for 6 min 30 sec. Transfer eggs to an ice‑water bath for 10 minutes, then peel.

   Time: PT7M

   Temperature: boiling

6. Marinate Ajitama Eggs (Ahead of Time)

   In a bowl mix 1 tbsp sugar, 3 tbsp light soy sauce, 3 tbsp cooking sake, and 2 tbsp mirin. Place peeled eggs in a zip‑top bag, pour in the marinade, seal, and refrigerate for 2 days, turning the bag occasionally.

   Time: PT0M

7. Cook Ramen Noodles

   Bring a large pot of water to a vigorous boil. Add the fresh ramen noodles, stir briefly, and cook for 1 min 10 sec (or according to package for dried noodles). Taste for a slightly firm bite, then drain well.

   Time: PT2M

   Temperature: boiling

8. Assemble the Ramen Bowls

   In each serving bowl, add 2 tbsp of the tare, then pour in two ladles of hot broth. Place the drained noodles on top, arrange sliced chicken breast, halve an ajitama egg, drizzle 1 tsp green‑onion oil, scatter fresh sliced green onions, and finish with a pinch of white pepper and optional shiimi.

   Time: PT3M

9. Stir‑Fry Ground Chicken (Optional Side)

   Heat 1 tbsp vegetable oil in a pan over high heat. Add 2 minced garlic cloves and sauté until fragrant. Add the ground chicken, stir for 2 minutes, then stir in 1 tbsp light soy sauce and cook another minute. Add chopped mustard greens, a pinch of salt, and 1 tbsp oyster sauce; cover and cook for 4½ minutes, stirring occasionally. Finish with 1 tsp dark soy sauce for color.

   Time: PT10M

   Temperature: high

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken drumsticks
• Instead of Chicken Breasts: Turkey breast
• Instead of Ground Chicken: Ground turkey
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Salt: Sea salt
• Instead of Green Onions: Scallions
• Instead of Vegetable Oil: Canola oil
• Instead of Light Soy Sauce: Regular soy sauce
• Instead of Mirin: Dry sherry
• Instead of Sugar: Honey (adjust amount)
• Instead of Cooking Sake: Dry sherry
• Instead of Eggs: Duck eggs
• Instead of Fresh Ramen Noodles: Dried ramen noodles
• Instead of White Pepper: Black pepper
• Instead of Shiimi (Japanese seven‑spice): Shichimi togarashi
• Instead of Oyster Sauce: Soy sauce
• Instead of Dark Soy Sauce: Regular soy sauce
• Instead of Mustard Greens: Spinach, Bok choy

Equipment Needed

• Large Pot
• Small Pan
• Saucepan
• Ladle
• Fine Mesh Strainer
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Mixing Bowls
• Timer (optional)

Critical Steps — Do Not Skip

• Skim foam repeatedly to keep the broth clear.
• Rest the cooked chicken breasts for 10 minutes before slicing.
• Marinate ajitama eggs for at least 2 days for deep flavor.
• Cook noodles al dente and serve immediately.

Chef Tips from the Video

• For an extra‑clear broth, strain through a cheesecloth after simmering.
• Add a small piece of kombu to the broth for subtle umami (remove before simmering).
• If you like a richer flavor, finish the broth with a splash of sesame oil just before serving.

Troubleshooting

Storage

Refrigerator: Broth: up to 3 days in airtight container. Ajitama eggs: 5 days in their marinade.

Freezer: Broth: up to 2 months in freezer‑safe bags. Cooked chicken slices: 2 months.

Room temperature: Noodles are best served hot; do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken broth a day ahead and refrigerate; reheat gently before serving.
• Tare sauce can be made in bulk and stored in the fridge for up to a week.
• Marinate ajitama eggs 2 days in advance for maximum flavor.
• Ground chicken stir‑fry can be cooked ahead and reheated quickly.

Frequently Asked Questions