Red Meat Allergy Friendly Shoyu Ramen with Chicken and Soft Egg

Total time3 hr

Prep time30 min

Cook time1 hr 30 min

Red Meat Allergy Friendly Shoyu Ramen with Chicken and Soft Egg

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Ingredients

4 servings

For the broth

3 lbs bone-in, skin-on chicken thighs and drumsticks
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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 oil or canola oil)

For the shoyu tare

⅓ 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
½ 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 4–5 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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