Japanese chicken shoyu ramen | Rich Asian noodle soup
(0)
35 min
Under an hour
Kifli Kukták
Autentikus, melengető japán shoyu ramen szaftos pirított csirkemellel, shiitake gombával, tésztával és krémes lágytojással.
Ingredients
Preparation method
Preparation and broth making
Cut the chicken breast into thin strips, then toss with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Finely grate the ginger and garlic, slice the shiitake mushrooms thinly, and slice the spring onions (set aside the green part for serving).
Heat the remaining 1 tablespoon of sesame oil in a deep pot, add the grated ginger, garlic, and the white part of the spring onion, then sauté for half a minute until fragrant. Pour in the chicken stock and the remaining 3 tablespoons of soy sauce, add the sliced mushrooms, and simmer gently on low heat for 10 minutes after bringing to a boil.
Preparing toppings and assembly
Bring water to a boil in a small pot and carefully lower the cold eggs in using a spoon. Boil for exactly 6.5 minutes for creamy, soft-boiled eggs, then immediately transfer them to ice-cold water. After a few minutes, carefully peel them and cut them in half.
Chef's tip
For an even more authentic flavor, place the peeled soft-boiled eggs to marinate in a 1:1 mixture of soy sauce and water for 1-2 hours before serving (ajitsuke tamago).
Always cook the noodles fresh, right before serving, and divide into bowls immediately so they retain their springy texture.
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