A protein-packed Shoyu Ramen recipe featuring chicken breast, yaki soba noodles, and a flavorful kombu chicken bone broth. Perfect for hitting your goals and cravings with its high protein content.
Start by soft-boiling the egg for 6 min, shock in ice water, peel, and set aside. In a pot, sauté garlic and ginger until fragrant. Add bone broth, water, and kombu. Simmer gently ~20 minutes, then remove kombu. While the broth simmers, slice chicken breast into cutlets, season lightly with salt, soy sauce, and garlic powder. Sear until golden, then add splash of water, cover, and steam through. Slice thin. Stir soy sauce and mirin into the broth. Keep warm. Loosen yaki soba noodles in hot water or quick boil 1 min. Drain. Warm bamboo shoots and mushrooms briefly in broth. Assemble bowl with noodles, pour broth over, and top with chicken, egg, spinach, green onion, bamboo shoots, mushrooms, and optional fish cake.
