Tokyo-Style Shoyu Ramen with Chicken Broth and Bamboo Shoots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Enjoy a classic Tokyo-style Shoyu Ramen featuring a clear chicken broth infused with soy sauce and topped with bamboo shoots, marinated egg, and sliced chicken. This japanese-inspired japanese ready in about 150 minutes pairs whole chicken carcass, water, inch ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 20 min Cook: 130 min Serves 4 Japanese cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 1 whole chicken carcass, 10 cups water, 1-inch sliced ginger, and 3 garlic cloves. Bring to a boil, then reduce heat and simmer gently for 2 hours, skimming foam to keep broth clear.
  2. Step 2: Strain broth through a fine mesh and return to pot. Stir in 1/3 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, and 1 tsp sugar. Simmer for 5 minutes to blend flavors.
  3. Step 3: Cook 10 oz thin ramen noodles in boiling water for 2-3 minutes until al dente, then drain.
  4. Step 4: Divide noodles into 4 bowls. Arrange 1/2 cup sliced bamboo shoots, 8 oz sliced poached chicken breast, and 1 marinated soft-boiled egg half per bowl.
  5. Step 5: Ladle hot broth over noodles and toppings. Garnish with 2 tbsp sliced scallions and 1 nori sheet per bowl.

Frequently asked questions

How long does Tokyo-Style Shoyu Ramen with Chicken Broth and Bamboo Shoots take to make?

Total time is about 150 minutes (20 min prep + 130 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tokyo-Style Shoyu Ramen with Chicken Broth and Bamboo Shoots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken carcass from drying out.

Can I substitute ingredients in Tokyo-Style Shoyu Ramen with Chicken Broth and Bamboo Shoots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tokyo-Style Shoyu Ramen with Chicken Broth and Bamboo Shoots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tokyo-Style Shoyu Ramen with Chicken Broth and Bamboo Shoots?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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