Tokyo-Style Shoyu Ramen with Chicken Broth and Bamboo Shoots

By , Test Kitchen Director · 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 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.

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.

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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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