Easy Shoyu Chicken Ramen Recipe

💭 What is Shoyu Ramen?

Shoyu ramen is a variation of Japanese ramen that is largely known for its umami soy-based broth. It is often served with a variety of toppings, such as a soft-boiled egg, and seaweed.

It's one of my favorite healthy Japanese recipes to make when I'm craving some noodle soup.

✅ Why This Recipe Works

Way easier to make than traditional ramen – No hours of simmering soup needed. You can easily make a flavorful and healthy ramen broth in under 10 minutes.

Restaurant quality taste from home – By utilizing the key cooking techniques used to make top-tier shoyu chicken ramen, you can make it a restaurant-quality bowl of ramen from home at a fraction of the cost without leaving the comfort of your own home

Healthy and nutritious – This recipe was specially developed by yours truly to be low-calorie and macro-friendly, so you can satisfy your ramen cravings while still staying in shape

🍎 Calories and Nutrition – How to Make It Healthy 

Most traditional ramen recipes can be heavier in fats, as fat is essential for developing the flavor in many of the ramen broths. Additionally, they tend to have lower protein content and utilize chashu slices, which is made of pork, which while delicious, is not the leanest protein choice. 

In this recipe, I adjusted this bowl of shoyu chicken ramen to be 462 calories with 35 g protein, 19g fat, and 48 g carbs.

Here’s what I did to make it healthier.

• Used chicken instead of pork – Instead of just a few pork chashu slices, which is minimal protein and high in fats, I added cooked chicken pieces to add enough lean protein into the dish.
• Made a healthier soup base – I made tare, which is the traditional soup base ingredient, but with portioned amount of ingredients. Tare typically consists of sesame oil, a more calorie-dense ingredient, and sauteed with garlic and ginger. I portioned ½ teaspoon of sesame oil to achieve the same effect at only 60 calories. Even a little sesame oil goes a long way.
• Portioned the noodles – Weighed and portioned 1 portion of noodles at 195 calories.
• Choosing the right toppings – Ramen typically tends to have a variety of different toppings, some of which are healthier than others. I opted to use an egg, which is high in protein, and seaweed and scallions, which is flavorful and low in calories.

For a detailed breakdown of each ingredients, their portioning, and how they make up the nutrition profile of this shoyu chicken ramen recipe, you may refer to the table below:

📋 Ingredient Notes

Chicken – I used boneless skinless chicken thigh for lean protein with optimal juiciness. I pan-grilled the chicken for a nice sear. This isn’t a traditional way to make the ramen but is how I’ve found the chicken to be most flavorful and delicious.

Tare – Consists of sesame oil, minced garlic, and ginger. This is the core key flavor component of the shoyu chicken ramen. 

Ramen Noodles – I used thick yellow ramen noodles, but any type would work here. You can refer to this guide on ramen noodles to learn more about the different types and when they are used.

Seaweed – There are 2 types of seaweed used in this recipe - dried wakame seaweed, which I simmer in the soup to give an additional depth of umami to the broth, and roasted seaweed, which is used as a ramen topping. 

Ramen Egg – If you prefer to make a traditional soy-marinated ramen egg, follow the instructions from this ramen egg recipe. If you prefer to make something faster and don't mind it not being marinated, place an egg in boiling water for 6 minutes and peel.

See my recipe card below for a complete list of the ingredients with measurements.

📖 Substitutions and Variations

Switch up the toppings – Ramen toppings vary a lot so feel free to use what you like. Some other popular ones  include pickled ginger, ramen, mushroom and corn. 

Adjust noodle thickness – I used thicker ramen noodles since that’s my preference but feel free to use your ramen noodle of choice. Calorie-wise they are largely the same. 

Make spicy – For a stronger spice, add a small amount of chili oil and mix in with the noodle soup.

Seaweed options – I used wakame seaweed to simmer in the broth. Kombu seaweed is another popular option. If you don’t have access to seaweed, feel free to omit.

🔪 Step by Step Instructions 

Cook the chicken – Start by cutting the chicken into bite-sized pieces, removing the excess fat. Season the chicken with salt and pepper. In a pan, cook the chicken thoroughly, about 3-4 minutes on each side. Set the cooked chicken aside. [Photo 1]

Make the tare – Mince the garlic and ginger into small pieces, then sauté in the saucepan with the sesame oil for 1-2 minutes, or until fragrant.

Simmer the broth – Add in the chicken broth with the kelp, soy sauce, mirin, sugar, bonito flakes, and onion. Let simmer for about 5-10 minutes. [Photo 2]

Cook the noodles – In a separate pot, cook the noodles according to the package instructions. [Photo 3]

Assemble the bowl – Strain the stock. Add the noodles into a bowl and pour the stock over it. Top with the cooked chicken, roasted seaweed, egg, furikake, togarashi, and scallions, along with any other additional toppings you’d like. [Photo 4]

💡 Expert Tips

Cook the noodles separately – Cooking the noodles directly in the broth will result in the broth becoming overly starchy.

Simmer broth at low heat – This will result in a delicious flavor from the simmered ingredients, such as the seaweed and tare.

Add more water if needed – If the stock evaporates more than you’d like, just mix in more chicken stock or water and continue to adjust seasoning to your liking.

💭 Frequently Asked Questions