Chicken Shoyu Ramen
- 2 packages of Maruchan GOLD Soy Sauce Flavor Ramen
- 6 oz chicken thighs, cubed
- 1 tsp ginger, minced
- 1 tsp toasted sesame oil
- 1 tbsp dried wakame
- 1 tsp soy sauce
- 1 tsp mirin
- 1 scallion, thinly sliced
- None Shichimi pepper to taste
- None Salt and black pepper to taste
- 1 cup okra
Soak dried wakame in water for 10 minutes or until soft. Squeeze water out of reconstituted wakame and set aside.
Place the cubed chicken in a small bowl and add minced ginger, sesame oil, soy sauce, and mirin. Coat well. Allow chicken to marinate for 30 minutes or longer to soak up the flavor.
Boil a small pot of water. Add okra and, when water returns to a boil, cook for 10 seconds and drain. Let cool, then slice blanched okra lengthwise into quarters after removing the tops.
Remove chicken from the bowl and place on a small sheet pan lined with foil. Broil on high for 3 minutes, then flip each piece to broil the other side for another 3 minutes. Check for doneness, as cooking time will depend on the size of the pieces.
Boil 4 cups of water in a medium pot and cook 2 packages of Maruchan GOLD Soy Sauce Flavor Ramen for 3 minutes. Allow noodles to soften slightly, and then gently spread them apart.
Divide and Serve
Divide ramen into bowls and top each bowl with chicken, wakame, okra, scallions, shichimi pepper, salt and black pepper to taste. Enjoy!
Prepare Soup Base
Place the contents of the soup base in each serving bowl, divide noodle broth and stir.