How to Make – Shoyu chicken ramen with fresh corn and choy sum

Shoyu chicken ramen with fresh corn and choy sum – Ramen, meaning “pulled noodles”, is a Japannese-style noodle soup added with wheat or egg noodles served in a very rich broth. Meat, such as sliced pork is often added, along with green shallots, and even a soft-boiled egg. Ramen flavours have evolved as the dish has grown in popularity. On thisocassion, we will share the ramen recipe: Shoyu chicken ramen with fresh corn and choy sum Ramen recipe Shoyu chicken ramen with fresh corn and choy sum The word ‘Shoyu’ is Japanese for soy sauce and is the base of this delicious chicken and noodle soup.

About Shoyu chicken ramen with fresh corn and choy sum

0:25 Prep 0:25 Cook 4 Servings Easy


  • 2 teaspoons sesame oil
  • 3cm-piece fresh ginger, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 green shallots, thinly sliced, white and green parts separated
  • 2L (8 cups) Massel chicken style liquid stock
  • 80ml (1/3 cup) soy sauce
  • 15g (about 6) whole dried shiitake mushrooms, soaked, drained
  • 2 tablespoons cooking sake
  • 2 tablespoons mirin
  • 2 (about 500g) chicken breast fillets
  • 270g pkt dried somen noodles
  • 1 sweetcorn cob, kernels removed
  • 1 bunch choy sum, trimmed
  • 4 soft-boiled eggs, to serve


  • Step 1
    Heat oil in a large saucepan over medium heat. Add the ginger, garlic and white part of shallot. Cook, stirring, for 2 minutes, until softened. Add the stock, soy sauce, mushrooms, sake and mirin. Bring to the boil. Reduce heat to low.
  • Step 2
    Add chicken fillets to the soup. Simmer gently for 12-13 minutes or until chicken is just cooked through. Transfer chicken to a plate. Set aside for 5 minutes to cool then thinly slice the chicken. Strain the stock mixture through a sieve into a bowl. Reserve the mushrooms.
  • Step 3
    Meanwhile, cook the noodles in a saucepan of boiling water following packet directions or until tender. Drain.
  • Step 4
    Return stock mixture to pan over medium-high heat. Add corn and choy sum. Cook for 2 minutes, until the vegetables are tender-crisp.
  • Step 5
    For the sprinkle, heat a frying pan over medium heat. Cook nori for 30 seconds each side or until dry and crisp. Transfer to a plate. Add the sesame seeds and chilli to pan and cook, stirring, for 1-2 minutes, until golden. Crumble the nori into a bowl. Add the sesame mixture and stir to combine.
  • Step 6
    Divide the noodles, chicken and mushrooms among serving bowls. Ladle over the stock mixture. Top each with an egg and sprinkle with the green part of the shallot and chilli sprinkle.
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See you later, as always happy cooking.

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