Make a tasty broth with an unmistakable umami flavor for your shoyu chicken ramen. Boil chicken with leeks, ginger and shiitake. Then, stir in dashi.
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Shoyu Chicken Ramen

Course Breakfast, Main Course, Snack
Cuisine Japanese
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3 people
Author Connie Veneracion

Ingredients

  • 500 grams chicken soup bones necks or backs, or a combination of the two
  • 2 stalks leeks
  • 1 one-inch knob ginger sliced
  • 2 large shiitake dried and not previously rehydrated
  • 3 chicken thigh fillets
  • 1 packet dashi
  • 3 tablespoons soy sauce
  • enough ramen noodles for three people prepared according to package directions
  • sliced scallions to garnish

Instructions

  • Place the chicken soup bones in a pot. Cover with six cups of water. Set the stove to medium.
  • Skim off scum as it rises. Repeat until the liquid is clear.
  • Add the leeks, ginger and shiitake to the pot. Cover and simmer for 40 minutes.
  • During the last 10 minutes of cooking, drop in the chicken fillets to allow them to poach in the broth.
  • Fish out the chicken fillets and mushrooms.
  • Strain and broth and pour back into the pot.
  • Empty the packet of dashi into the broth and stir.
  • Slice the chicken fillets and shiitake caps.
  • Pour a tablespoon of soy sauce into each of three individual bowls.
  • Ladle in broth until the bowls are half full.
  • Divide the noodles into three portions and drop a portion into each bowl.
  • Arrange the sliced shiitake and chicken around the noodles.
  • Drop in the sliced scallions at the center.
  • Serve the shoyu chicken ramen at once.