Japanese Shoyu Ramen
A clean, savory chicken ramen with shrimp, tofu, enoki mushrooms, and bok choy in a clear soy-seasoned broth, all in under 15 minutes.
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Rate
Servings: 2
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Unit Conversion
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Ingredients
Noodles
- 8 oz Fresh ramen noodles
Protein
- 4 oz Boneless chicken thigh
- 4 oz Shrimp
- 4 oz Firm tofu browned
Broth
- 4 cups Chicken stock
- 2 tbsp Light Soy Sauce
Aromatics & Finish
- 1 tsp Sesame oil
- 2 garlic lightly smashed
- 1 Fresh ginger sliced
Toppings
- 1 cup Enoki mushrooms
- 1 Bok choy split in half
- 2 Scallions sliced
Instructions
Build the Broth
- Bring chicken stock to a boil. Add garlic and ginger.
Add Proteins
- Add chicken thigh, shrimp, tofu, and soy sauce. Simmer until chicken is just cooked through, 6–8 minutes.
Cook Noodles
- Add ramen noodles to broth. Cook until tender.
Finish
- Add bok choy and enoki mushrooms. Cook 1–2 minutes until bok choy is just wilted.
- Ladle into bowls. Finish with sesame oil and sliced scallions.
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