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Authentic Chicken Ramen Recipe with Soy Egg and Bamboo Shoots Easy and Flavorful

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A comforting and flavorful chicken ramen recipe featuring rich broth, tender chicken thighs, marinated soy eggs, and crunchy bamboo shoots. Perfect for cozy nights and easy enough for weeknight dinners.

Ingredients

  • Chicken thighs, bone-in and skin-on (about 1.5 pounds / 700g)
  • Water (about 8 cups / 2 liters)
  • Kombu (dried kelp, 1 piece about 4×4 inches)
  • Dried shiitake mushrooms (3-4 pieces)
  • Fresh ginger (1-inch piece, sliced)
  • Garlic (3 cloves, smashed)
  • Green onions (2, roughly chopped)
  • Soy sauce (1/4 cup / 60 ml)
  • Mirin (2 tbsp / 30 ml)
  • Sake (optional, 1 tbsp / 15 ml)
  • Salt to taste
  • Large eggs (4) for soy eggs
  • Soy sauce for soy eggs (1/3 cup / 80 ml)
  • Mirin for soy eggs (1/3 cup / 80 ml)
  • Water for soy eggs (1/3 cup / 80 ml)
  • Optional: small piece of kombu or a pinch of sugar for soy eggs
  • Bamboo shoots (canned or fresh, about 1 cup / 150g), sliced thin
  • Ramen noodles (fresh or dried, 4 servings)
  • Green onions (thinly sliced) for garnish
  • Nori sheets (optional, cut into strips)
  • Sesame seeds (toasted, optional)

Instructions

  1. Prepare the Broth: Rinse chicken thighs under cold water. Place in a large stockpot with water, kombu, dried shiitake mushrooms, ginger, garlic, and green onions. Bring to a gentle simmer over medium heat (~15 minutes), then reduce to low and simmer uncovered for 45 minutes to 1 hour. Avoid boiling vigorously to keep broth clear.
  2. Make the Soy Eggs: Bring a medium saucepan of water to a boil. Gently lower eggs in and boil for exactly 7 minutes for slightly runny yolks. Prepare an ice bath to cool eggs immediately. Once cool, peel carefully and marinate eggs in a bowl with soy sauce, mirin, and water. Marinate at least 3 hours or overnight for best flavor.
  3. Strain the Broth: Remove chicken and vegetables with a slotted spoon. Strain broth through a fine mesh strainer into another pot or bowl. Discard kombu, mushrooms, and aromatics or save mushrooms for another use. Shred chicken meat, discarding skin and bones.
  4. Season the Broth: Return strained broth to pot. Add soy sauce, mirin, sake (if using), and salt to taste. Bring back to a gentle simmer while preparing noodles and toppings.
  5. Cook the Noodles: Boil ramen noodles according to package instructions (2-3 minutes for fresh, 4-5 for dried). Drain and rinse lightly under warm water to prevent sticking.
  6. Assemble the Bowls: Divide noodles among four bowls. Ladle hot broth over noodles, top with shredded chicken, a soy egg cut in half, bamboo shoots, sliced green onions, nori strips, and toasted sesame seeds if desired.
  7. Final Touch: Serve immediately. Slurp loudly and enjoy the layers of flavor.

Notes

Avoid boiling broth vigorously to keep it clear. Marinate soy eggs at least 3 hours or overnight for best flavor. Rinse canned bamboo shoots well to reduce saltiness. Peeling eggs under running cold water helps avoid tearing whites. Substitute chicken thighs with drumsticks or whole chicken parts if needed. For gluten-free, use tamari and gluten-free noodles. Add a splash of fish sauce or pinch of MSG to enhance umami if desired.

Nutrition

Keywords: chicken ramen, soy egg, bamboo shoots, authentic ramen, Japanese noodle soup, easy ramen recipe, homemade ramen, comfort food

Find it online: https://tomyumy.com/authentic-chicken-ramen-recipe-with-soy-egg-and-bamboo-shoots-easy-and-flavorful/