Chicken chashu shoyu ramen

What's in it

11 parts read from its 15 ingredient lines and its title.

Broth base

• Chicken “2 litres chicken stock”
• Seafood or dashi (kombu, bonito, niboshi) “2 tbsp dashi powder or 1 piece of dried kombu (5cm square)”

Tare and seasoning

• Soy sauce (shoyu) “150ml soy sauce”
• Mirin “4 tbsp mirin”

Noodles

• Fresh ramen noodles “100-130g fresh ramen noodles (or 80g -100g per serving if using dried ramen noodles)”
• Dried ramen noodles “100-130g fresh ramen noodles (or 80g -100g per serving if using dried ramen noodles)”

Toppings

• Chicken “2 boneless chicken thighs”
• Boiled or soft egg “3 soft-boiled eggs”
• Nori “1 sheet of nori (seaweed sheet)”
• Scallion or negi “2 spring onions”
• Chili flakes or togarashi “shichimi (Japanese seven spice) (optional)”

Against the usual Shoyu

It has 4 of the 6 parts of the usual Shoyu ramen: chicken, soy sauce (shoyu), nori and scallion or negi. Not on it: chashu and menma (bamboo shoots).

Less usual for the style: chicken (in 21% of Shoyu recipes) and chili flakes or togarashi (in 5% of Shoyu recipes).

A clear broth, usually chicken, sometimes with pork or dashi, seasoned with a soy sauce tare, with curly noodles, chashu, menma, nori and scallion, and often an egg or fish cake. The classic Tokyo bowl, also called chuka soba.