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