Soups
Cheat's chicken shoyu ramen
To make your own chicken stock paste and shichimi togarashi, see Cookidoo®️ for the recipes.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 40 min
- Total
- 40 min
- Yield
- 4 portions
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- Category
- Soups
- Time
- 30–60 min
- Nutrition
- High protein
- Difficulty
- Easy
- dried shiitake mushrooms
- 1.4 oz
- boiling water
- boiling water
- sesame oil
- 0.7 oz
- skinless chicken breast fillet
- 11 oz
- garlic
- 2 cloves
- fresh ginger
- 2 cm
- spring onion/green onion
- 1
- Korean chilli paste (gochujang)
- 1.4 oz
- Japanese soy sauce
- 1 tbsp
- fresh ginger
- 2 cm
- garlic
- 4 cloves
- sesame oil
- 0.4 oz
- boiling water
- 4 lb
- Chicken stock paste
- 2 tbsp
- dashi powder
- 0.8 oz
- Japanese soy sauce
- 2.8 oz
- mirin
- 0.7 oz
- eggs
- 4
- Chinese cabbage (wombok)
- 7.1 oz
- dried ramen noodles
- 9.5 oz
- fresh bean sprouts
- 4.4 oz
- spring onions/green onions
- 4 tbsp
- nori sheet
- 1
- sesame oil
- sesame oil
- shichimi togarashi powder
- shichimi togarashi powder
- black sesame seeds
- 2 tbsp
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 40.2 g
- Energy
- 2,837.6 kJ
- Calories
- 678.2 kcal
- Fat
- 30.3 g
- Fibre
- 5.9 g
- Carbohydrates
- 62.2 g
Cooking instructions are available on the original Cookidoo® page.
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