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    Fitsian Food Life » Japanese Izakaya Style

    Easy Shoyu Chicken Ramen Recipe

    Published: Feb 7, 2023 · Modified: Feb 22, 2023 by Clara · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Shoyu chicken ramen is a comforting and flavorful dish that is healthy and only takes 15 minutes.

    By using some delicious grilled chicken and traditional techniques to make the delicious shoyu broth, you can make an authentic-tasting shoyu chicken ramen that is low calorie and delicious.

    A bowl of shoyu ramen with seaweed and egg on the side.
    Jump to:
    • 💭 What is Shoyu Ramen?
    • ✅ Why This Recipe Works
    • 🍎 Calories and Nutrition – How to Make It Healthy 
    • 📋 Ingredient Notes
    • 📖 Substitutions and Variations
    • 🔪 Step by Step Instructions 
    • 💡 Expert Tips
    • 💭 Frequently Asked Questions
    • 🍽 Related Recipes
    • 🍳 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:

    A table with each ingredient with its calorie and macro breakdown.

    📋 Ingredient Notes

    Ingredients for the shoyu ramen laid out on the table.

    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]

    Cooking the chicken in the skillet.
    Simmering the seaweed in the stock.

    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]

    Cooking the noodles in the pot.
    Assembling the shoyu ramen in a bowl.

    💡 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.

    Chopsticks twirled around ramen noodles over a bowl of noodles.

    💭 Frequently Asked Questions

    Is shoyu ramen healthy?

    Yes, shoyu chicken ramen is a very healthy dish given that its packed with protein and is very well-balanced from a macro-nutrient point of view, and has minerals from its aromatic based broth. As long as ingredients are portioned properly, this is a great dish for refueling and replenishing your body. According to the amounts below, add up to only 70 calories.

    What is the difference between shoyu and tonkotsu ramen?

    The difference between shoyu and tonkatsu ramen stems from the broth. Shoyu ramen is made with a soy-based broth while tonkatsu ramen broth is made from simmering pork bones.

    Can I make this ahead of time?

    You can make the broth and chicken ahead of time and store in the fridge in an airtight container for 2-3 days. I would wait to combine with ramen noodles when you’re ready to serve so the noodles don’t get soggy.

    🍽 Related Recipes

    • Are Cup Noodles Healthy? (Healthy Instant Noodle Recipe)
    • Is Yaki Udon Healthy? (A Healthy Yakiudon Recipe)
    • Easy Beef Sukiyaki Recipe
    • Gyudon Yoshinoya Beef Bowl Recipe

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you REALLY like this recipe, consider a review further down the page. Thank you!

    🍳 Recipe

    A bowl of shoyu ramen with seaweed and egg on the side.

    Shoyu Chicken Ramen Recipe

    Developed by Clara
    Shoyu chicken ramen is a comforting and flavorful dish that is healthy and only takes 15 minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 6 mins
    Course Main Course
    Cuisine Japanese
    Servings 1
    Calories 462 kcal

    Ingredients
      

    Tare

    • ½ teaspoon Sesame Oil
    • 1 clove Garlic
    • 1 teaspoon Ginger (Minced)

    Soup Base

    • 1 cup Chicken stock
    • 1 piece Dried Seaweed (Wakame or Kombu work)
    • 1 teaspoon Mirin
    • 1 teaspoon Soy sauce
    • ¼ teaspoon Bonito flakes
    • 1 teaspoon Sugar

    Main Components

    • 4 oz Chicken Thigh (Boneless, skinless)
    • 1 serving Ramen Noodles
    • ¼ Yellow Onion

    Toppings

    • 1 Soft boiled Egg
    • ½ teaspoon Scallions (For garnish)
    • ¼ teaspoon Togarashi
    • ¼ teaspoon Furikake

    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.
    • 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.
    • Cook the noodles – In a separate pot, cook the noodles according to the package instructions.
    • 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.

    Nutrition

    Serving: 1gCalories: 462kcalCarbohydrates: 48gProtein: 35gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 119mgSodium: 1693mgPotassium: 654mgFiber: 2gSugar: 11gVitamin A: 260IUVitamin C: 4mgCalcium: 44mgIron: 3mg

    Notes

    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. 
    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.
    Tried this Recipe? Tag me Today!Mention @fitsianfoodlife or tag #fitsianfoodlife!
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    Hi, I'm Clara! I cook calorie-conscious, macro-friendly recipes to help achieve your fitness goals.

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