Preparing a Japanese Ramen Soup (Shoyu Ramen)

It might seem a generic response to the question of what makes a Japanese Ramen soup but there are many ways and means as long as it contains ramen wheat noodles, a meat, egg and what is usually a fish broth with soy sauce. Extremely comforting and nourishing, it covers all the main food groups.

You might see this dish as Shoyu Ramen in select Japanese restaurants. It is the classic name.

The meat is either chicken or pork. The pork is often prepared well in advance because the braising broth from its cooking is also used in the soaking of the hard boiled eggs. It is also possible to cook the ramen noodles in this same broth but ideally it should be cooked separately in salty water. If you just use chicken, we braise in a chicken stock which becomes the base of the broth for the ramen. 

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Equipment:

• saucepans

Ingredients:

• 2 eggs – soft boiled
• 250g spinach – fresh
• 500-600ml chicken stock
• 2 chicken breasts – one sliced but then shredded when cooked in broth
• 2-3 garlic cloves, crushed with one chopped finely
• a thumbsize piece of ginger -sliced and unpeeled
• 8 chive strands, chopped
• 200g bean sprouts, washed
• 2 cooked ramen noodles
• 1 tsp soy sauce – light

Preparation:

1. In a small saucepan, boil the eggs until they are soft for about 3 minutes but no longer. Remove and dunk in a bowl of cold water.
2. In the same water, wilt the spinach for about 10 seconds and remove.
3. In a medium-large saucepan on medium heat, add the chicken stock, garlic, ginger and simmer for 20 minutes
4. Add the chopped and sliced pieces of chicken, simmer for 15 – 20 minutes. Remove as much chicken as possible, and set aside.
5. After this, prepare and cook the ramen noodles according to packet instructions in the broth. Add the soy sauce.
6. The chicken is shredded as best as possible.
7. Pour the broth into two bowls evenly divided.
8. Add half the bean sprouts to each and garnish with halves of soft boiled egg, chicken and chopped chives.