Homemade Chicken Shoyu Ramen (Recipe)
This recipe is perfect for those who love the comfort and satisfaction that comes from a steaming bowl of ramen, yet want to experience the joy of making every component by hand. The adventure starts with the fundamentals: creating the perfect ramen noodles. By baking baking soda and mixing it with water to create an alkaline solution, we’ll achieve that signature ramen noodle texture that’s both chewy and delightful.
Next, we’ll build a deeply flavorful shoyu ramen broth, starting with a kombu stock infused with the savory richness of chicken, soy sauce, mirin, and a touch of sake. This broth, simmered to perfection with aromatic garlic and ginger, will be the heart of our ramen, bringing all the elements together into a harmonious bowl of comfort.
Ramen Noodles
Ingredients
2 1/4 cups all-purpose flour
2 tsp baked baking soda
1 cup warm water
Instructions
Preheat oven to 250°F (120°C).
Spread 2 tsp of baking soda onto a baking tray lined with aluminum foil or baking/parchment paper and bake for 1 hour.
Add baking soda to 1 cup warm water to make an alkaline solution.
Add alkaline solution to the flour; mix and squish dough into a ball.
Rest dough 30 minutes then knead 2-3 minutes with rolling pin.
Roll dough flat with pasta machine and cut dough into long strips of noodles.
Simmer noodles briefly in salted boiling water.
Chicken Shoyu Ramen
Ingredients
4 boneless chicken thighs
4 cups water
4 cups kombu stock (you can make this by soaking 8x4” kombu seaweed in water overnight)
2 cloves garlic, minced
1-inch piece of ginger, grated
2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake (optional)
Salt and pepper to taste
Toppings: sliced green onions, soft-boiled eggs, nori seaweed, corn kernels, sliced mushrooms
Preparation
Soak a 8x4” kombu piece in 4 cups of water overnight in a large pot.
On the same day of cooking, combine 2 cups of water with 2 tbsp salt, 1 tsp paprika, 1 tbsp lemon juice, and 1 tsp white vinegar in another pot. Heat the mixture over medium heat, stirring until the salt is fully dissolved.
Remove the pot from heat and add the remaining 2 cups of water to cool the brine to room temperature.
Once the brine has cooled, add in 2 cloves garlic, 1 tbsp black pepper, 2 bay leaves, and any optional ingredients.
Add in chicken thighs and submerge for 2-4 hours.
After brining, remove the chicken thighs from the brine and rinse under cold water to remove excess salt and pat them dry with paper towels.
Instructions
Heat a large skillet over medium-high heat and sear the chicken in the pot until browned on both sides, about 3-4 minutes per side (or broil on high for 5 minutes each side). Remove the chicken and set aside.
In the same skillet, add the minced garlic and grated ginger and sautee for a minute until fragrant.
With the large pot that has the soaked kombu, put it over low-medium heat and simmer for 10 minutes.
Remove kombu from the pot and add soy sauce, mirin, and sake (if using). Bring the broth to a simmer.
Add the seared chicken thighs to that large pot. Simmer for about 20-25 minutes until the chicken is cooked through and tender.
While the chicken is simmering, prepare the toppings and cook the ramen noodles over boiling water.
Once the chicken is cooked, remove it from the broth and shred or slice it.
Taste the broth and adjust seasoning if needed with more soy sauce or salt.
To serve, divide the cooked ramen noodles among serving bowls. Top with the shredded chicken and desired toppings.
Ladle the hot broth over the noodles and chicken. Serve immediately and enjoy your homemade chicken ramen!
And there you have it – a steaming bowl of homemade shoyu ramen, crafted entirely from scratch! From kneading and rolling out your very own ramen noodles to simmering a rich and aromatic chicken broth, you've taken on the rewarding challenge of making this beloved dish from the ground up.
Thank you for joining us on this culinary exploration. We encourage you to share your homemade ramen creations with friends and family, spreading the love and joy that comes from cooking from the heart. Until next time!