Japanese 30 min

Japanese Shoyu Chicken Ramen

Name: Japanese Shoyu Chicken Ramen
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 cups store-bought chicken broth; 2 cups dashi stock; 5 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sake; 2 teaspoons sesame oil; 4 portions fresh or dried ramen noodles; 2 cups rotisserie chicken, shredded; 4 soft-boiled eggs, halved; 2 cups baby spinach; 4 tablespoons corn kernels; 2 green onions, sliced; 4 sheets nori; Black pepper

high-proteindairy-freecomfort-foodquick

Ingredientsfor 2

520

Cal

38g

Protein

52g

Carbs

14g

Fat

14 cups store-bought chicken broth
22 cups dashi stock
35 tablespoons soy sauce
42 tablespoons mirin
51 tablespoon sake
62 teaspoons sesame oil
74 portions fresh or dried ramen noodles
82 cups rotisserie chicken, shredded
94 soft-boiled eggs, halved
102 cups baby spinach
114 tablespoons corn kernels
122 green onions, sliced
134 sheets nori
14Black pepper

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Instructions

1
Combine chicken broth and dashi in a pot. Bring to a simmer over medium heat. Add soy sauce, mirin, and sake. Taste and adjust — the broth should be savory, slightly sweet, and have a clean chicken flavor deepened by dashi.
2
Blanch baby spinach in the simmering broth for 30 seconds, remove with a slotted spoon, and set aside.
3
Cook ramen noodles in a separate pot of boiling unsalted water according to package directions — typically 90 seconds for fresh, 3 minutes for dried. Drain well.
4
Drizzle sesame oil into the ramen broth. Divide noodles into warmed bowls. Ladle hot broth over noodles.
5
Top each bowl with shredded chicken, halved egg, blanched spinach, corn, green onion, and a sheet of nori pressed against the inside of the bowl. Season with black pepper. This quick weeknight ramen uses rotisserie chicken for a 30-minute version that still tastes authentic.