Shoyu Ramen with Chicken and Marinated Eggs

A classic shoyu ramen with tender chicken, marinated eggs and fresh spinach in a clear, savory broth. Quick to make and ideal for a cozy meal for two.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 250 g Chicken breast fillet
• 2 pc Eggs
• 200 g Fresh ramen noodles
• 1000 ml Water
• 4 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tsp Sugar
• 10 g Ginger
• 1 pc Garlic clove
• 2 pc Spring onions
• 1 tbsp Cooking oil
• 100 g Baby spinach leaves
• 1 pc Nori sheet
• Salt

Method

1. Cook the eggs in boiling water for 6.5 minutes, then plunge them into cold water and peel them.
2. Marinate the peeled eggs in a bowl with 2 tbsp soy sauce, 1 tbsp mirin and 2 tbsp water for at least 20 minutes.
3. Cut the ginger into thin slices and lightly crush the garlic. Chop the white parts of the spring onions into pieces, finely slice the green parts into rings and set them aside for garnishing.
4. Heat the cooking oil in a pot and fry the ginger, garlic and white spring onions for about 1 minute.
5. Deglaze with the remaining water, stir in the remaining soy sauce, the remaining mirin, the sugar and a pinch of salt, and bring to a boil.
6. Place the chicken breast fillet in the broth, reduce the heat and simmer the meat over low heat for about 15 minutes until it is cooked through.
7. Remove the chicken, let it cool slightly and slice it thinly. Keep the broth warm over low heat.
8. Cook the ramen noodles in a separate pot of boiling water according to the package instructions, drain and let them drain well.
9. Blanch the spinach briefly in boiling water for about 30 seconds and drain.
10. Taste the broth and divide it between two bowls. Add the noodles, chicken slices and spinach.
11. Halve the eggs and arrange them on the ramen with the nori sheet, cut into strips, and the green spring onion rings, then serve immediately.