Shoyu Adobo Ramen Recipe

Like your normal adobo, you need at least 30 minutes to marinate your chicken in your adobo mixture of soy sauce, vinegar, freshly pounded garlic, ground black peppercorns, and bay leaves.

Transfer the chicken adobo mixture to a stockpot under medium fire.

Add 2 sprigs spring onion and sliced shiitake mushrooms for additional umami taste and aroma.

Put two eggs in a pot with enough water to submerge them. Once it comes to a boil, take the pot off the heat and wait for another 1 minute before transferring them into cold water to stop the cooking process. Peel and set aside. 

Once you're satisfied with the consistency and taste of the adobo broth, remove the chicken and shred the meat. Discard the bones and strain the broth.

Prepare your ramen noodles as usual, and prepare two bowls.

To assemble adobo ramen: divide broth between each bowl with enough noodles followed by the shredded chicken.

Add the soft boiled eggs, halved, on the side of each bowl for extra charm. The seaweed wrapper goes in, in place of kombu, for extra crunch and texture. Top with remaining spring onion, chopped. As the final touch, add a little dash of sesame oil and sesame seeds on top.