Ingredients:

  • 4 boneless, skinless Chicken Thighs (approx. 600g)
  • 1 Tbsp (15 ml) Soy Sauce (low sodium, for chicken sear)
  • 1 Tbsp (15 ml) Vegetable Oil
  • Pinch of black pepper
  • 2 Tbsp (30 ml) Toasted Sesame Oil
  • 4 cloves Garlic, minced
  • 2 inches (5 cm) Fresh Ginger, peeled and grated (about 2 Tbsp)
  • 3 Spring Onions (Scallions), white parts separated and thinly sliced
  • 1/4 tsp White Pepper
  • 1 litre (4 cups) High-Quality Chicken Stock (low sodium)
  • 120 ml (1/2 cup) Milk or Heavy Cream
  • 60 ml (1/4 cup) Soy Sauce (or Tamari)
  • 2 Tbsp (30 ml) Mirin (Japanese sweet rice wine)
  • 1 Tbsp (15 ml) Rice Vinegar
  • 1 Tbsp (15 ml) Miso Paste (white or yellow)
  • 4 packs (approx. 400g) Fresh or Dried Ramen Noodles
  • 4 large Eggs
  • Remaining Green parts of Spring Onions (for topping)
  • Chilli Garlic Crisp Oil (Rayu) or Sriracha (to taste)
  • 1 sheet of Nori (seaweed), sliced into strips

Instructions:

  1. Prepare the Eggs: Bring a small pot of water to a rolling boil. Gently lower the 4 eggs into the boiling water. Set a timer for exactly 6 minutes and 30 seconds. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Peel carefully and set aside.
  2. Sear the Chicken: Pat the chicken thighs dry and season lightly with pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until they develop a rich golden crust. Remove the chicken and set aside; reserve the oil and fond (brown bits) in the pot.
  3. Build the Aromatic Base: Reduce the heat to medium. Add the sesame oil, minced garlic, grated ginger, and the white parts of the sliced spring onions to the pot. Sauté gently for 2–3 minutes until the aromatics are fragrant but not burnt. Stir in the white pepper.
  4. Develop the Tare and Broth: Add the chicken stock, soy sauce, mirin, and rice vinegar to the pot. Whisk in the miso paste until fully dissolved. Bring the mixture to a simmer. Return the seared chicken thighs to the broth. Reduce the heat to low, cover partially, and simmer gently for 15 minutes, or until the chicken is fully cooked (165°F / 74°C). Remove the chicken and shred or slice it thinly. Keep the chicken warm.
  5. Finalise the Creamy Broth: Increase the heat under the broth to medium-low. Stir in the heavy cream (or milk/coconut milk). Do not allow the broth to boil vigorously after the cream is added. Simmer gently for 2 minutes just to heat through and meld the flavours. Taste and adjust seasoning.
  6. Cook and Assemble: Cook the ramen noodles according to package directions in a separate pot of boiling water. Drain the noodles well. Divide the noodles among the four serving bowls. Ladle the hot creamy broth over the noodles. Top each bowl with a portion of the sliced chicken, a halved soft-boiled egg, sliced green spring onions, and a strip of nori. Finish with a drizzle of chili crisp oil and serve immediately.