Nothing sooths the soul as soup. My mom could wake me up at any moment of the night just to have a cup of Soto. Every type of Asian soup such as noodle soups do it for me. The saltiness, the toppings, the egg. You can go so many ways. For today’s recipe I’ll be writing down the recipe for this beauty: soy based ramen.
I did not make it FODMAP proof since I was testing garlic and for the second time, but I’ll put down the ingredients as well on how to make it FODMAP proof.
If you like marinated eggs I recommend you take 2-3 days before you’d like to make the soup. If you only want to make the soup and eat just a regular softly boiled egg, then take at least 5 hours of time on the day you’d like to eat the soup.
The broth and marinating the chicken are inspired by Seongkyoung Longest, so be sure to check out her recipe as well. I LOVE her cooking video’s and spirit.
Soy based ramen with chicken recipe
- Dashi kombu dried seaweed (1 large piece, the size of an A4 paper)
- Light soy sauce
- Table spoon of sugar
- 6 Softly cooked eggs
- 3 Chicken thighs on the bone
- Table spoon of grated ginger
- Teaspoon of chicken stock powder
- 3 cloves of garlic (to make it fodmap proof: use garlic infused oil)
- Scallions or half an onion (to make it fodmap proof: only use the green part or the spring onion)
- 1 Leek (to make it fodmap proof: only use the green part of the leek)
- Soba noodles (fodmap proof! it’s made from buckwheat)
- Kimchi for topping
- Beansprouts for topping
The marinated eggs & sauce for the broth
You can skip this if you’d like a regular egg with your soup, but make sure to follow the steps for the marinade which my brother and I used as sauce for the broth as well.
Boil the eggs for about 5 minutes. I completely lost track of time so mine came out hardboiled, oops. So don’t forget! Make sure to cool them immediately in cold water.
Mix the mirin, light soy sauce, sake and sugar with 300-400 ml of water and put in the ginger, 1 clove of garlic and some sliced scallions. Put in the eggs and then leave them in the fridge for 2-3 days. On the day of eating the soup you warm up the sauce slowly (without the eggs) to mix with the broth.
This is always my favorite part. For hours the house will smell like pure food bliss, always unable to wait for it to be done and taste it.
Put on a large pan of water (2-3 liters) and put in de kombu, leek, garlic that’s left, chicken stock powder and optional onion. I put in the chicken as well. Get rid of any dirt with a skimmer if you need to. You can also start with cooking the chicken, skimming and add the vegetables later on. When the water starts to boil, lower the fire so that the broth can simmer for 4-5 hours.
Afterwards you can separate the broth from the vegetables by taking them out with tongs or a colander (as long as you don’t use a colander for rice, uncle Roger, you and me are good :’) ). Leave the chicken on a separate plate. Make sure you cook some eggs in the meanwhile too, if you still need those.
Cook three portions of soba noodles for 2-3 minutes and get excited! Because we’re almost done by now. Last up: warm up the sauce and put part of it over the chicken, and let that soak nicely.
Now here comes the fun part. Building up your dish:
I usually start with filling a deep plate with broth and add sauce to taste. My brother and I used 2 sauce spoons for this. Then add a portion of cooked soba noodles and a piece of chicken. LET THE TOPPING BEGIN!
Now you can go all out here with everything you like, but this is what we’ve used: blanched bean sprouts, a marinated egg, kimchi and scallions. On the side we ate fried shrimp gyoza. I also like to use corn sometimes or put in some paksoi shortly while the broth is still simmering.
Eat your heart out <3 I hope this soy based ramen sooths your soul as much as it did ours.
Check out other recipes here. And mom? Should we do a cooking vid on Soto your way?