Easiest Ramen Ever
About this recipe
Ramen is having a moment, and this version is all about making it easy without sacrificing flavor. Joshua Weissman shows us how to whip up a delicious shoyu ramen in just 30 minutes, with a focus on simplicity and authenticity.
This recipe features a rich broth made from dashi and chicken stock, topped with seared chicken thighs and fresh ingredients. It's a quick take on a classic dish that feels both comforting and satisfying.
Ingredient notes
- You can replace dashi with chicken stock if needed, but dashi adds a more authentic flavor.
- For the chicken, skin-on boneless thighs are preferred for added richness.
Tips from Joshua Weissman’s video
- To make dashi, steep kombu in water until steamy, then add bonito flakes for flavor. This can be done in under 15 minutes.
- Sear the shiitake mushrooms before adding the aromatics to build flavor in the broth.
- When cooking the chicken, sear skin-side down first for a crispy texture, then glaze it for added flavor.
Good to know
- How long does it take to make this ramen?
- The total time to make this ramen is about 30 minutes.
- What can I use instead of dashi?
- You can replace dashi with chicken stock for a simpler option.
- What type of chicken is recommended for this recipe?
- Boneless chicken thighs with skin-on are preferred for this ramen.
- How many servings does this recipe yield?
- This recipe yields 2 servings.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Make dashi by adding 1 quart of water and 2 squares of kombu to a medium pot. Heat until steamy, then steep for 5 minutes without boiling.
- 2
Remove from heat and add 1.25 cups of bonito flakes. Cover and steep for 8-10 minutes, then strain to obtain dashi.
- 3
Cook dried ramen noodles according to package directions.
- 4
Prepare toppings: soft boil eggs for 6 minutes, then place in an ice bath for 1 minute before peeling. Slice green onions and prepare strips of nori.
- 5
For shoyu ramen, heat a saucepan over medium-high heat and add oil to coat. Sear 4 sliced shiitake mushrooms for 2-3 minutes, then remove.
- 6
Add sliced green onion whites, crushed garlic, and grated ginger to the pan. Sauté until fragrant, about 30-45 seconds.
- 7
Add 6 cups of chicken stock (or a mix of chicken stock and dashi) and 1/4 cup of soy sauce. Bring to a boil, then reduce heat and simmer for 5-10 minutes. Season with salt and optionally shichimi togarashi.
- 8
For glazed chicken, mix 2 tablespoons of soy sauce, 1 tablespoon of honey, 2 teaspoons of corn syrup, and chopped garlic in a bowl. Sear 4 chicken thighs skin-side down in a hot pan for 3 minutes, then flip and cook for 4-6 minutes until cooked through. Brush with glaze and cook for an additional minute.
- 9
Assemble the ramen: In a large bowl, add cooked noodles, pour over the broth, and top with shiitake mushrooms, half a soft-boiled egg, sliced chicken thighs, green onions, and a drizzle of toasted sesame oil.
Heads up — we had to guess a little:
- The quantity of water for dashi is inferred based on standard recipes.
- The quantity of soy sauce for the broth is inferred based on typical ramen recipes.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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