Japanese
Shoyu Ramen (Soy Chicken Ramen)
A clean soy-based chicken ramen with a soft egg and nori — a from-scratch-ish bowl that still comes together in 25 minutes.
About this recipe
Shoyu Ramen (Soy Chicken Ramen) is a japanese lunch for 2 that is a gentle, mostly hands-off simmer. It’s built around chicken and egg, and it takes about 25 min total but only ~18 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200g chicken thigh
- 3 tbsp light soy sauce
- 2 cloves garlic
- 2 slices ginger
- 2 egg
- 1 stalk spring onion
- 800ml water
- 2 portions ramen noodles buy
- 1 tbsp mirin buy
- 1 sheet seaweed (nori) buy
Equipment
Method
- 1
SimmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → the chicken with water, garlic, ginger, soy and mirin until cooked, 15 min; slice the chicken and keep the broth.
~16 min
- 2
Soft-boil the eggs (6.5 min) and cook the noodles separately.
~7 min
- 3
Divide the noodles into bowls, pour over the broth, and top with chicken, egg, nori and spring onion.
~3 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Chicken thigh
- chicken breast (cook a touch less so it stays juicy), or firm tofu.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Mirin
- a little sugar dissolved in rice vinegar, or dry sherry + a pinch of sugar.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Ginger
- a pinch of ground ginger, or galangal if you have it.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Peel ginger with the edge of a spoon — it hugs the knobbly bits and wastes far less than a peeler. How to prep ginger →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
Storage & leftovers
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
Frequently asked
How long does Shoyu Ramen (Soy Chicken Ramen) take to make? +
About 25 min from start to finish, but only roughly 18 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Chicken thigh → chicken breast (cook a touch less so it stays juicy), or firm tofu; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Shoyu Ramen (Soy Chicken Ramen) ahead of time? +
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
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