Simple shoyu chicken-based Ramen

Source: https://www.theflavorbender.com/easy-homemade-chicken-ramen/

Ingredients

• Noodles

Ramen broth

• Chicken stock (unsalted)
• Spring onions (scallions)
• Garlic
• Ginger
• Fresh red chili (or dried red chili)
• Light soy sauce
• Mirin
• Fresh shiitake mushrooms (or dried shiitake mushrooms)
• Dried ramen noodles

For the chicken

• Mirin
• Dark soy sauce
• Light soy sauce
• Cayenne pepper (optional)
• Garlic
• Boneless chicken thighs (skin on or off)
• Brown sugar (for the glaze)
• Dark soy sauce (for the glaze)

Toppings

• Negi or chopped spring onions (green onions) – A must for any and every ramen bowl.
• Tamago or eggs – Another topping that I just have to have. You can serve the eggs however you like; hard boiled, soft boiled, plain, or marinated (ramen eggs – get the recipe here!).
• Sesame oil – I love adding a drizzle of sesame oil to my shoyu ramen, even if it isn’t a classic option. If I’m making shio ramen or miso ramen, then I might add a little butter instead.
• Sesame seeds – You can use white or black sesame seeds (the white stands out against the caramelized chicken, but the black will stand out against the noodles. Ultimately toasted sesame seeds are like little drops of flavour bombs!
• Radishes or sweet bell peppers – Another topping that’s not traditional, but I like them because they add a nice crunch and sweetness to my ramen bowl.
• Mushrooms – Shiitake mushrooms are my preferred choice for this shoyu ramen, but I also love enoki. Add a delicious umami flavour, and I also like how meaty they taste.
• Steamed or stir-fried greens – Baby bok choy (or Shanghai bok choy), bunch spinach, water spinach, gai lan, yu choy are all excellent toppings in a ramen bowl.
• Fried chili and garlic, or fried garlic –
• **Nori or Furikake
• Moyashi – Raw bean sprouts add some sweetness to the ramen, as well as a nice crunch factor.
• Crushed red pepper