Japanese shoyu ramen with chicken, egg and bok choy

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Shoyu ramen has a clear, deeply savory broth with plenty of umami. Chicken, noodles, bok choy and a soft egg turn it into a complete bowl meal.

Serves: 4 people

Preparation time: 40 min

Ingredients

• boneless chicken thighs – 14 oz
• chicken stock – 6 1/3 cups
• soy sauce – 1/3 cup
• mirin – 2 tbsp
• fresh ginger, sliced – 3/4 oz
• garlic cloves, crushed – 2
• ramen noodles – 10 oz
• baby bok choy, halved – 2 small
• eggs – 4
• green onions, sliced – 3
• sesame oil – 1 tsp

Method

1. Bring the stock, soy sauce, mirin, ginger and garlic to a boil. Add the chicken thighs and poach them gently in the broth for 18 minutes.
2. Meanwhile cook the eggs for 6 1/2 minutes, cool them in cold water and peel them. Cook the ramen noodles according to the package instructions.
3. Lift the chicken from the broth and shred it into pieces. Blanch the bok choy in the hot broth for 2 minutes and stir in the sesame oil.
4. Divide the noodles, chicken and bok choy among large bowls. Pour over the broth and finish with the halved eggs and green onions.