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Chicken And Shrimp Ramen Soup

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ingredients

Ramen Soup Broth
13 ounces Kikkoman Tonkotsu Ramen Soup Mix
128 ounces Water
¾ cup Kikkoman Less Sodium Soy Sauce

 

Noodles and Vegetables
24 ounces Ramen Noodles
2 tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1 cup Carrots, julienned, blanched
1 cup Green Beans, cut into 1” length, blanched
12 each Shiitake Mushrooms, stemmed and halved

 

Chicken and Shrimp
As Needed Peanut Oil
48 12-ounce breasts Chicken Breasts, skin-on and bone-in
Approximately 48 each Shrimp, 21/25 size, peeled and deveined
2 teaspoons Sea Salt
1 teaspoon White Pepper

 

Garnish
3 tablespoons Scallions, cut thinly on the bias
12 sprigs Cilantro
As needed Lime Zest

directions

Ramen Soup Broth:
In a large soup pot, combine the ramen soup mix and water. Turn the heat to medium high; stir with a whisk to incorporate soup mix with water. Heat to a simmer, whisking occasionally. Turn heat to low and whisk in the soy sauce.

 

Noodles and Vegetables:
Cook ramen noodles according to package instructions. Drain, drizzle with oil and mix to coat. Spread noodles in a thin layer on a sheet pan to cool.

 

Chicken and Shrimp:
Brush chicken breasts lightly with oil, and season with salt and pepper. Heat a large skillet over medium high heat until hot. Add enough oil to coat bottom of pan and heat until rippling. Add chicken breasts, spaced apart, skin-side down; cook for 5 minutes, or until skin is golden brown. Turn breasts and continue cooking for another 5 minutes, or until the internal temperature is 165 degrees. Remove the breasts from the skillet; add enough oil to coat the bottom of the pan and heat until rippling. Add the shrimp and sauté for 3 to 5 minutes, turning every minute or so, until the shrimp are bright pink.

When the chicken breasts are cool enough to handle, turn with the bone-side up and carefully cut off the bones and cartilage. Turn over with the skin-side up and slice breasts crosswise into 1/2” thick medallions.

 

To Order:
In a large soup bowl, twist approximately 2 ounces ramen noodles in a nest in the bottom. Add equal parts carrots, green beans and mushrooms to the bowl in a decorative manner. Arrange 4 chicken breast slices around the noodle nest and one shrimp on each chicken breast. Ladle 12 ounces of soup broth into the bowl, and garnish with scallions, a cilantro sprig and lime zest.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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