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Chicken Ramen
Japanese chicken ramen with soy tare, soft-boiled eggs and bamboo shoots — building the broth in layers, tare first then hot stock poured over, is how ramen shops get real depth into a bowl.
Ingredients
Instructions
Combine the chicken stock with the soy sauce and mirin to make the broth, then bring to a gentle simmer.
Cook the ramen noodles according to the packet until just tender, then drain well.
Spoon a little sesame oil into the bottom of each bowl — this is the layering trick ramen shops use — then ladle in the hot broth followed by the noodles.
Arrange the sliced chicken, a halved ramen egg, bamboo shoots and nori over the noodles, and finish with a scatter of spring onion.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
