Why homemade Ramen is the perfect make ahead weeknight meal.
Why homemade Ramen is the perfect make ahead weeknight meal. is a medium Japanese recipe that serves 4. 550 calories per serving. Recipe by Ethan Chlebowski on YouTube.
Prep: 35 min | Cook: 7 hrs 18 min | Total: 8 hrs 23 min
Cost: $25.98 total, $6.50 per serving
Ingredients
- 2 packet White Ramen High‑Protein Instant Noodles (High‑protein noodles made with wheat, quinoa, corn fiber and kansui)
- 1 piece Whole Chicken (Provides bones for stock, skin for oil, and meat for topping (≈1.5 kg))
- 1.8 liter Water (2 × weight of bones for gelatinous stock)
- 100 g Fresh Ginger (Added during the final hour of stock cooking)
- 300 ml Soy Sauce (Base of shoyu tare)
- 10 g Kombu (Dried Kelp) (Umami source for tare)
- 40 ml Mirin (Adds subtle sweetness to tare)
- 10 g Katsuobushi (Bonito Flakes) (Adds smoky fish flavor to tare)
- 150 g Chicken Skin (Rendered for aromatic oil)
- 2 clove Garlic Cloves (Lightly smashed for oil infusion)
- 1 bunch Scallions (Bottom white parts for oil; green tops for garnish)
- 2 piece Chicken Thighs (bone‑in, skin‑on) (Dry‑brined, rolled, and baked for topping)
- 5 g Kosher Salt (For dry brine)
- 1 piece Butcher's Twine (To secure rolled chicken thighs)
- 4 piece Eggs (Soft‑boiled, peeled, halved)
- 50 g Pickled Red Onions (Adds acidity; optional)
- 2 stalk Scallion Greens (for garnish) (Thinly sliced)
Instructions
Prepare Bones and Water
Place thigh bones, backbone, and wings (≈900 g) into a stockpot, weigh them, then add 1.8 kg (1.8 L) of cold water.
Time: PT10M
Oven‑Slow Simmer Stock
Bring the pot to a gentle boil on the stovetop, then transfer the pot to a pre‑heated 190°F oven and cook for 5 hours.
Time: PT5H
Temperature: 190°F
Add Ginger for Final Hour
During the last hour of the oven cook, add a large piece of ginger (≈100 g) to the pot and continue cooking.
Time: PT1H
Temperature: 190°F
Strain and Chill Stock
Remove the pot, strain the broth through a fine mesh strainer into a large bowl, then place the bowl in the refrigerator overnight to solidify the fat.
Time: PT15M
Make Shoyu Tare
In a mixing bowl combine 300 ml soy sauce, 10 g kombu, and 40 ml mirin. Refrigerate to steep for at least 6 hours (or up to 2 days). When ready, heat the mixture in a saucepan to 160°F, hold 10 min, remove kombu, add 10 g katsuobushi, raise to 180°F and hold 10 min without boiling. Strain and transfer to a squirt bottle.
Time: PT25M
Temperature: 180°F
Render Chicken Skin for Aromatic Oil
Place chicken skin and 2 tbsp water in a cold skillet. Set to medium‑low and render slowly until the skin is golden‑brown and crisp, about 30‑45 minutes.
Time: PT45M
Infuse Oil with Garlic & Scallions
To the rendered oil, add the smashed garlic cloves and the white parts of the scallion bunch. Sauté on medium‑low, stirring, until fragrant (≈10 minutes). Remove aromatics and strain the oil into a clean jar.
Time: PT10M
Dry‑Brine and Roll Chicken Thighs
Pat the chicken thighs dry, sprinkle both sides with 5 g kosher salt, and refrigerate uncovered for at least 1 hour (overnight preferred). Roll each thigh tightly and secure with butcher's twine.
Time: PT5M
Bake Rolled Chicken Thighs
Place the tied chicken rolls on a wire rack set over a baking sheet. Bake in a 275°F oven until internal temperature reaches 165‑170°F, about 45 minutes.
Time: PT45M
Temperature: 275°F
Soft‑Boil Eggs
Bring a pot of water to a boil, gently lower in 4 eggs, and cook for 6 minutes 30 seconds. Transfer to an ice‑water bath for 15 minutes, peel, and store refrigerated.
Time: PT12M
Cook Noodles
Preheat a pot of water to a rolling boil. Add the instant noodles and cook according to package instructions (≈3‑4 minutes). Stir gently and drain immediately.
Time: PT5M
Temperature: 212°F
Assemble the Ramen Bowl
Preheat a ramen bowl in the oven on low for a few minutes. Microwave a mason‑jar of chicken‑ginger broth until it reaches ~175°F (≈2.5 minutes). In the bowl add 30 ml shoyu tare, 10 ml garlic‑scallion oil, and 325 ml hot broth. Toss in the cooked noodles, then top with sliced rolled chicken thigh, halved soft‑boiled egg, sliced scallion greens, and a few pickled onion wedges.
Time: PT10M
Temperature: 175°F
Nutrition Facts
- Calories
- 550
- Protein
- 35 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: high‑protein, gluten‑containing, dairy‑free, nut‑free
Allergens: soy, fish, gluten, egg
Ingredient Substitutions
- Instead of White Ramen High‑Protein Instant Noodles: regular instant ramen, fresh ramen noodles
- Instead of Whole Chicken: chicken carcass, store‑bought chicken stock
- Instead of Fresh Ginger: ground ginger, ginger paste
- Instead of Soy Sauce: tamari
- Instead of Kombu (Dried Kelp): dried seaweed
- Instead of Mirin: sake + sugar
- Instead of Katsuobushi (Bonito Flakes): dried fish stock powder
- Instead of Garlic Cloves: garlic powder (use less)
- Instead of Scallions: green onions
- Instead of Chicken Thighs (bone‑in, skin‑on): boneless chicken thigh, pork shashu
- Instead of Kosher Salt: sea salt
- Instead of Butcher's Twine: toothpicks
- Instead of Eggs: soft‑boiled quail eggs
- Instead of Pickled Red Onions: quick‑pickled scallions
Equipment Needed
- Stockpot
- Oven
- Kitchen Scale
- Fine Mesh Strainer
- Mason Jars (350 ml)
- Mixing Bowl
- Saucepan
- Skillet or Small Pan
- Wire Rack
- Baking Sheet
- Butcher's Twine
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Microwave
Critical Steps — Do Not Skip
- Transfer stock to oven and cook for 5 hours
- Heat and finish shoyu tare without boiling
- Render chicken skin slowly for clear aromatic oil
- Bake rolled chicken thighs to proper internal temperature
- Assemble bowl with correct order of tare, oil, broth, noodles, and toppings
Chef Tips from the Video
- Start the stock in a cold pot; this extracts more collagen.
- Use a cold skillet for rendering skin – it yields clearer oil.
- Press the katsuobushi against the strainer to squeeze out every drop of flavor.
- Dry‑brine chicken thighs uncovered in the fridge for a crispier skin after baking.
- When assembling, swirl the broth with tare and oil before adding noodles for even seasoning.
Troubleshooting
Broth is too watery and lacks body.
Increase the bone‑to‑water ratio or extend oven cooking time; adding more gelatin‑rich bones improves mouthfeel.
Noodles become mushy or stick together.
Cook noodles al dente according to package, drain immediately, and add to hot broth right away. Rinse briefly with hot water if they sit for a minute.
Aromatic oil tastes burnt.
Render the chicken skin on low heat and never let the oil smoke. Remove the skin as soon as it turns golden‑brown.
Tare is overly salty.
Dilute with a splash of water or low‑sodium broth, and taste before adding to the bowl.
Storage
Refrigerator: Broth up to 1 week, tare indefinitely, aromatic oil 1‑2 weeks, cooked chicken 3 days, soft‑boiled eggs 3 days
Freezer: Broth and tare up to 6 months, aromatic oil up to 6 months, cooked chicken rolls up to 3 months
Room temperature: Instant noodles stored in pantry for several months
Make-Ahead Tips
- Prepare the chicken‑ginger broth and store in mason jars; it keeps up to a week in the fridge.
- Make shoyu tare ahead and keep in a squirt bottle for quick portioning.
- Render the chicken‑skin oil and strain; store in the fridge or freezer for future use.
- Dry‑brine and bake the rolled chicken thighs a day ahead; slice just before serving.
- Soft‑boil eggs and keep peeled in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of chicken shoyu ramen in Japanese cuisine?
Shoyu ramen, flavored with soy‑based tare, originated in the Kansai region of Japan and became a staple across the country. The chicken version offers a lighter, clearer broth compared to pork‑based tonkotsu, reflecting regional preferences for a more delicate flavor.
What are the traditional regional variations of shoyu ramen in Japan?
In Tokyo, shoyu ramen often uses a chicken‑fish stock with a slightly sweet soy base, while in Hokkaido the broth may be richer with added miso. Kansai styles favor a lighter, clearer broth similar to the chicken ginger stock shown in Ethan Chlebowski’s recipe.
How is shoyu ramen traditionally served in Japan?
Traditionally, shoyu ramen is served in a deep bowl with the tare poured into the bottom, followed by hot broth, noodles, and toppings such as chashu pork, menma, nori, and scallions. Ethan Chlebowski’s version swaps chashu for rolled chicken thigh and adds a garlic‑scallion oil for extra gloss.
What occasions or celebrations is chicken shoyu ramen traditionally associated with in Japanese culture?
Ramen is a comfort food enjoyed year‑round, but special ramen bowls are often served during festivals, winter gatherings, and as a hearty after‑work meal. A lighter chicken shoyu broth is especially popular in cooler months when a warm, soothing soup is desired.
How does chicken shoyu ramen fit into the broader Japanese noodle soup tradition?
Ramen is Japan’s adaptation of Chinese wheat noodles, and shoyu ramen represents one of the four classic broth families (shoyu, shio, miso, tonkotsu). The chicken‑based shoyu broth showcases the Japanese emphasis on balance—salty, umami, and a clean mouthfeel.
What are the authentic traditional ingredients for shoyu ramen versus acceptable substitutes?
Authentic shoyu ramen uses soy sauce, kombu, katsuobushi, and a chicken‑fish stock. Acceptable substitutes include tamari for soy sauce, dried seaweed for kombu, and bonito powder for katsuobushi, though flavor depth may vary slightly.
What other Japanese dishes pair well with chicken shoyu ramen?
Side dishes like gyoza (pan‑fried dumplings), takoyaki (octopus balls), or a simple cucumber sunomono salad complement the rich broth. A cold sake or Japanese barley tea also balances the meal.
What makes Ethan Chlebowski’s chicken shoyu ramen special in the context of Japanese ramen?
Ethan emphasizes make‑ahead components, a high‑protein instant noodle base, and a garlic‑scallion chicken oil that adds glossy mouthfeel. This modern, health‑focused twist keeps the traditional flavor profile while fitting a busy lifestyle.
What are the most common mistakes to avoid when making chicken shoyu ramen at home?
Common errors include over‑cooking the noodles, neglecting to add tare (resulting in a bland broth), burning the rendered chicken oil, and under‑seasoning the stock. Following Ethan’s timing and layering steps prevents these pitfalls.
Why does this chicken shoyu ramen recipe use a low‑temperature oven for stock instead of a stovetop simmer?
A low‑temperature oven (190°F) provides a gentle, even heat that extracts collagen without agitation, yielding a clear, gelatin‑rich broth. Simmering on the stovetop can cause turbulence that emulsifies fat and clouds the stock.
Can I make Ethan Chlebowski’s chicken shoyu ramen ahead of time and how should I store the components?
Yes. The broth, tare, aromatic oil, and baked chicken thighs can all be prepared up to a week in advance and stored in the refrigerator, or frozen for up to six months. Keep each component in separate airtight containers and reheat gently before assembling.
What does the YouTube channel Ethan Chlebowski specialize in?
The YouTube channel Ethan Chlebowski focuses on practical, health‑conscious cooking tutorials that blend classic techniques with modern nutrition, often featuring make‑ahead meals and ingredient deep‑dives.
How does the YouTube channel Ethan Chlebowski’s approach to Japanese cooking differ from other Japanese cooking channels?
Ethan prioritizes nutrient‑dense ingredients, such as high‑protein instant noodles and lean chicken, and emphasizes batch‑preparation for busy schedules. While many Japanese cooking channels showcase traditional recipes, Ethan adds a fitness‑friendly, make‑ahead perspective.
Last updated: August 24, 2026
