Chicken Shoyu Ramen

Jan 26

Chef Tom making his debut with this comforting, warm bowl for the colder months — a deeply savory shoyu broth, caramelized chicken, and classic ramen toppings that make it feel both cozy and complete. It’s rich without being heavy and exactly what you want when the weather turns cold.

⏱ Recipe Overview

Prep Time: 30 minutes (plus marinating & egg time)
Cook Time: 30–40 minutes
Serves: 2
Skill Level: Medium

Ingredients

Tare (Seasoning Base)

½ cup soy sauce
½ cup mirin
¼ cup sake
1 tbsp rice wine vinegar
¼ cup brown sugar
1 bunch green onions
3 garlic cloves
1-inch piece ginger, sliced

Ramen Broth

6 cups chicken stock (homemade or store-bought)
1 (6-inch) piece kombu
6 dried shiitake mushrooms
1 bunch green onions, cut into 2-inch pieces
3 garlic cloves (whole)
1-inch piece ginger, sliced
2 packs fresh ramen noodles

Chicken

1 lb boneless chicken thighs
1 tbsp chili garlic sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp mirin
2 tbsp brown sugar
2 garlic cloves, diced
Salt
Black pepper
Vegetable oil

Toppings (Optional)

Jammy marinated ramen eggs
Cilantro
Julienned carrot
Seaweed salad
Seaweed paper (nori)
Toasted sesame seeds
Diced scallions
Sliced shiitake mushrooms

Instructions

Make the Tare

Combine all tare ingredients in a saucepan. Bring to a gentle simmer and cook until the sugar dissolves and flavors meld, about 10–12 minutes. Strain and set aside.

Prepare the Broth

In a pot, combine chicken stock, kombu, dried shiitake mushrooms, green onions, whole garlic cloves, and ginger. Bring to a low simmer and cook for about 30 minutes. Remove the kombu before boiling.
Chef note: Chicken bones can be added for extra texture and depth. Chicken stock can be substituted for homemade stock.

Marinate & Cook the Chicken

Mix all chicken marinade ingredients. Marinate the chicken for at least 45 minutes.
Heat a pan with vegetable oil and pan-sear the chicken 7–9 minutes per side, until fully cooked and the sauce caramelizes nicely. Slice before serving.

If cooked perfectly it should look like the picture above.

Cook the Noodles

Cook ramen noodles in their own pot of boiling water for 2.5–3 minutes. Drain and transfer directly into serving bowls.

Assemble

Add a few spoonfuls of tare to each bowl, ladle hot broth over the noodles, then top with sliced chicken and your preferred toppings. Finish with sesame seeds, herbs, or chili oil if desired.

Chef Notes

Eggs: Allow ramen eggs to marinate for at least 24 hours for best flavor and color.
Garlic: Use whole garlic cloves in the broth for a cleaner, rounder taste.
Stock: Homemade or store-bought chicken stock both work well here.

To Serve

Best enjoyed hot with a large Sapporo, though any drink will do. This is a perfect cold-weather bowl — deeply warming and comforting from the first sip of broth to the last bite.

🎁 February Giveaway

We’ve got a February giveaway coming up, so stay tuned. To enter, you’ll need to submit a plated dish with any chef’s notes for a chance to win.
The best recipes of the month will take home some prizes.

An 8-inch chef’s knife from Kyoko Knives
Or select Pioneer Woman kitchen items, including a cream & sugar kit, butter dish, and oven mitts

Hayden Stolberg