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.

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


  • 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


  • 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.