Chinese Egg Noodle Soup (Ramen)

This is a big favourite in Japan and its secret lies in the its subtle soy flavour.


Serves: 1

  • 100g ramen noodles
  • 2l water
  • 3 chicken thighs (with bone)
  • 1 spring onion


  • 1 onion
  • whole celery leaves
  • vegetable scraps such as carrot ends, ginger skin, green leaf vegetables


  • 5 niboshi
  • 20g katsuobushi


  • 1 tbsp lard
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp salt
  • some pepper


  • 1 slice roast pork
  • 1 sheet nori
  • some menma


  1. Cook the chicken thighs in boiling water, then drain and rinse.
  2. Place the chicken in a deep pan of fresh water, add A, stir and cook on high.
  3. Lower the heat just before the water boils, and remove any scum from the water surface. Cook for 1 hour, occasionally skimming off the scum. Once cooked, strain the stock through a colander.
  4. Put approx. 1l of the stock into another pan, add B and simmer on a low heat. Strain it again.
  5. Place C in a deep bowl and pour in the stock.
  6. Add the boiled noodles to the bowl.
  7. Arrange D on the top and garnish with finely chopped spring onion.