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DIY Shoyu Chicken Ramen

January 15, 2019

Given the number of new ramen places still springing up all over the Metro, the ramen frenzy is far from over for many sodium-starved Manileños.

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If you’re strapped for cash (or time), and don’t have the patience to stand hours in line (in the heat, and with forty other people busy snapping Instagrams) just for a chance to try the newest ramen joint, there’s no need to worry. Our very own DIY Shoyu Chicken Ramen recipe will let you get your noodle fix anytime you want at home. Best of all, our version is easy on the wallet since all the ingredients are available at your nearest grocery store.

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But first, a crash course on Shoyu. Often confused as a broth base, Shoyu is merely a popular ramen seasoning that originated from the Kanto region in Japan. It’s usually paired with seafood and chicken broth, and occasionally with pork and beef. Shoyu doesn’t require much precision while cooking—in fact, it’s one of those ingredients that Japanese chefs just splash around in the broth, depending on their preference. Shoyu is also not to be confused with Shio, which is sea salt.

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Since this recipe is all about convenience without sacrificing flavor, none of us wanted to go through the effort or the wait (four hours!) to make good chicken broth from scratch. Luckily, two Knorr Chicken Cubes did the trick. We got our tasty chicken broth easily and with zero complications.

Now, instead of having to line up and pay a premium for each bowl, our DIY Chicken Shoyu Ramen takes a fraction of the time to prepare and costs half the price to boot. Go on, feel free to ladle yourself another serving. We did the same thing, too.

DIY Shoyu Chicken Ramen

Total Time: 25 minutes / Yield: 3 servings

Ingredients

  • 1 liter (3c) water
  • 2 tbsp soy sauce
  • 2 Knorr Chicken Cubes
  • 1 chicken breast fillet
  • 300g fresh noodles (or 3 servings dry noodles) 3/4 cup sliced cabbage
  • 2 hardboiled eggs
  • Salt, to taste
  • Chopped spring onions, for garnish
  • Sesame seeds, for garnish

Procedure

  1. In a soup pot, boil the water, soy sauce, and the Knorr Chicken Cubes together.
  2. Wait for it to boil, and then add the chicken breast fillet.
  3. Cook the chicken breast for 5-7 minutes. Remove from the broth and shred.
  4. Add the shredded chicken back to the pot.
  5. Cook the noodles in the same pot as directed in the package.
  6. Check the flavor and season with salt and pepper, according to preference.
  7. Add the cabbage 30 seconds before noodles are cooked.
  8. Serve in individual ramen bowls and garnish with half an egg, spring onions, and sesame seeds.

Notes

  1. You can add water along the way to adjust the flavor of the broth.

Originally posted 2013-10-15 04:38:31.

Mikka Wee Mikka Wee

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero.

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10 comments in this post SHOW

10 responses to “DIY Shoyu Chicken Ramen”

  1. Geh says:

    Now I want ramen for breakfast. 😐

  2. Shelly Ann Itay says:

    I will do this!!!! nomnom!!! thanks guys ^^

  3. Zai says:

    Perfect timing! My mom just requested for ramen. 😀

  4. Paul says:

    What type of noodles did you guys use? Any specific brand you could recommend?

    • Miles says:

      They used Ramen noodles? That’s what all of the recipes used. Which is why every recipe has ‘Ramen’ in the name and the entire post is about ‘Ramen’ recipes.

      • PandaSamurai says:

        “Instant” ramen noodles are very different from actual ramen noodles, and even then, they’re not all the same.

        But don’t let that stop you from acting smug.

  5. manny says:

    yes what type of noodles did you use? Would you consider using instant noodles? If so which one?

  6. […] DIY Shoyu Chicken Ramen by Pepper […]

  7. Shelby Elizabeth Frazee says:

    could I substitute something else for the cabbage? Not a cabbage fan.

  8. […] Recipe: http://www.pepper.ph/diy-shoyu-chicken-ramen/ […]

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