- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“This shoyu chicken ramen features shredded chicken breast, oriental noodles, cabbage, carrots, and boiled eggs wrapped in chicken broth flavored with sesame oil. It is worth cooking because it delivers a generous, balanced bowl with a traditional profile in a few steps.”
What you need to know
- Cook the chicken breast until tender to shred easily and use the same water for the pasta.
- Sauté the vegetables quickly in sesame oil over high heat so they remain slightly crunchy.
- Assemble the bowl by placing the cooked pasta at the bottom, drizzling with the boiling broth, and arranging the eggs and green onions on top.
Ingredients
Main
- 200g ramen noodles
- 400g of chicken breast
- 4 tablespoons of soy sauce
- 1 liter of chicken broth
- 1 grated carrot
- 1/2 small cabbage sliced
- 1 tablespoon of sesame oil
- 2 boiled eggs
- Cebolinha picada a gosto
- Try adding nori seaweed for extra flavor.
- Replace the chicken with tofu for a vegan version.
- Adjust the amount of soy sauce according to personal taste.
- Use vegetables of your choice for the sauté.
- Store the ramen in airtight containers to preserve for up to 2 days in the refrigerator.
Instructions
Principal
- In a pot, cook the chicken breast in boiling water for 20 minutes. Remove, shred, and reserve.
- In the same water, add the ramen noodles and cook for 4 minutes or according to the package.
- While the pasta cooks, heat the sesame oil in a separate pot.
- Add the carrot and cabbage and sauté quickly until slightly soft.
- Add the shredded chicken and soy sauce, mixing well.
- Add the chicken broth to the chicken and vegetable mixture and let it boil.
- When the pasta is ready, drain and mix in the pot with the broth and ingredients.
- Serve immediately, placing the ramen in individual bowls.
- Finish with a boiled egg cut in half and chopped scallions on top.
Chef's tips
- Cook the eggs for exactly 6 to 7 minutes in boiling water to get firm whites and a creamy yolk in the center.
- Use reduced homemade chicken stock to obtain depth of flavor far superior to the industrialized cube.
- Heat the ceramic bowls with warm water before serving so the broth doesn't cool down quickly at the table.
Variations
- Spicy ramen: add Korean chili paste (gochujang) or spicy sesame oil (rayu) to the broth.
- Mushroom version: incorporate fresh shimeji or shiitake mushrooms sautéed together with the vegetables.
- Oriental ramen with nori seaweed: decorate the side of the bowl with rectangles of crispy nori seaweed before serving.
Substitutions
- Chicken breast: can be replaced with golden boneless chicken thigh, sliced pork loin, or tofu strips.
- Green cabbage: use bok choy, thinly sliced collard greens, or bean sprouts.
- Ramen noodles: replace with dry udon noodles, thin spaghetti, or traditional ramen noodles.
How to store
Store the noodles, vegetables with chicken, and broth in separate containers in the refrigerator for up to 2 days. Storing everything together makes the dough absorb all the broth and soften excessively.
Can it be frozen?
Freeze only the shredded chicken breast with the chicken broth for up to 90 days. Do not freeze the cooked pasta or the boiled eggs, as they lose their proper consistency upon thawing.
What to serve with
Serve with grilled pork gyoza, cold Japanese cucumber salad with sweet and sour vinaigrette, and toasted barley tea (mugicha). Slices of marinated ginger also complement the meal.
Frequently asked questions
Can I prepare the broth in advance?
Yes, the chicken broth with soy sauce can be made the day before and kept refrigerated, which further refines the seasonings.
How to get the perfect creamy yolk in eggs?
Place the eggs in already boiling water with a tablespoon of vinegar, cook for 6 and a half minutes, and transfer immediately to a bowl with ice water.
What to do if the broth gets too salty from the soy sauce?
Dilute the broth by adding half to one cup of hot water or salt-free chicken broth, adjusting the point to taste.
How to prevent ramen noodles from overcooking?
Cook the pasta for about 3 to 4 minutes until al dente and drain immediately before bathing in the hot broth.
