Gluten Free Shoyu Ramen with Chicken and Soft Egg
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Learn more āIngredients
4 servings
For the broth
- 3 lbs bone-in, skin-on chicken thighs and drumsticks
- 10 cups cold water
- 4 scallions, halved crosswise
- 1 oz fresh ginger (about a 2-inch piece), sliced into coins
- 4 garlic cloves, smashed
- 1 tbsp neutral oil (such as vegetable or canola oil)
For the shoyu tare
- ā cup soy sauce
- 3 tbsp mirin
- 1 tbsp sake
- 1 tsp toasted sesame oil
For the soft eggs
- 4 large eggs
- 2 tbsp soy sauce
- 2 tbsp mirin
- Ā½ cup water
For the noodles
- 12 oz fresh or dried ramen noodles
For serving
- 4 scallions, thinly sliced
- 4 sheets nori, halved (optional)
- 1 tsp toasted sesame seeds (optional)
- chili oil, for serving (optional)
Instructions
- 1
Heat the neutral oil in a large stockpot over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 4ā5 minutes until the skin is deep golden brown. Flip and sear the other side for 2 minutes.
- 2
Add the 10 cups cold water, halved scallions, ginger coins, and smashed garlic to the pot. Bring to a boil over high heat, then reduce to a steady simmer. Skim off any foam or fat that rises to the surface during the first 10 minutes.
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