Recipe Index

Ingredients

• 2 tablespoons mirin, for the chicken marinade
• 1 tablespoon dark soy sauce, for the chicken marinade
• 1 tablespoon light soy sauce, for the chicken marinade
• 1/4 teaspoon cayenne pepper
• 2 garlic cloves, finely chopped, for the chicken marinade
• 4 boneless chicken thighs
• 2 teaspoons brown sugar, for the chicken glaze
• 2 tablespoons dark soy sauce, for the chicken glaze
• 4 to 5 cups low-sodium chicken stock
• 4 scallions, trimmed and cut into 3-inch pieces, for the broth
• 5 garlic cloves, whole, for the broth
• 2-inch piece ginger, sliced
• 4 fresh red chilies, or 1 tablespoon dried chili flakes
• 1/4 cup light soy sauce, for the broth
• 1/4 cup mirin, for the broth
• 8 oz fresh shiitake mushrooms, stems trimmed and sliced
• 6 dried shiitake mushrooms (optional)
• 12 oz dried ramen noodles
• 4 large eggs
• 1 large bunch yu choy or spinach
• Soy sauce, according to taste, for the greens
• Sesame oil, according to taste
• 3 garlic cloves, finely sliced, for the greens
• 4 scallions, finely sliced, for topping
• Sliced radishes or bean sprouts, according to taste
• Chili garlic oil, according to taste
• Water, for cooking the noodles and eggs

Method

1. Coat the 4 chicken thighs in a bowl with the marinade of 2 tablespoons of mirin, 1 tablespoon each of dark and light soy sauce, the 1/4 teaspoon of cayenne and the 2 finely chopped garlic cloves, and leave the thighs to marinate for at least 1 hour if time allows.
2. Heat the oven to 425°F, place the marinated chicken thighs skin-side down on a parchment-lined baking sheet, and roast them on a top-third rack for 15 minutes.
3. Mix the chicken glaze from the 2 teaspoons of brown sugar and the 2 tablespoons of dark soy sauce, flip the roasted thighs, spoon that glaze over the chicken, and roast the glazed thighs for a further 10 to 15 minutes before resting and slicing them.
4. Simmer the 4 to 5 cups of chicken stock in a saucepan with the 3-inch scallion pieces, the 5 whole garlic cloves, the sliced 2-inch ginger piece, the red chilies, the broth's 1/4 cup of light soy sauce and 1/4 cup of mirin, adding the 6 dried shiitake mushrooms at the start if they are being used, for 20 to 25 minutes after the pot reaches a boil.
5. Cook the 12 oz of ramen noodles in a second pot of boiling water for 1 minute less than their package directs, then drain the noodles and divide them among 4 ramen bowls.
6. Lower the 4 large eggs into boiling water for 6 to 6 1/2 minutes to set soft yolks for the ramen, cool the cooked eggs in cold water, and peel the shells away carefully.
7. Strain the simmered shoyu broth back into its pot, add the 8 oz of sliced fresh shiitake mushrooms plus any reconstituted dried shiitakes, and cook the mushrooms in the broth for 5 minutes until softened.
8. Toss the bunch of yu choy or spinach with a drizzle of the soy sauce and sesame oil reserved for the greens and the 3 finely sliced garlic cloves, then steam the greens covered in a microwave in 1-minute bursts or in a pan for 2 to 4 minutes until wilted.
9. Pour the hot mushroom shoyu broth over the noodles in each of the 4 bowls and arrange the steamed greens, sliced glazed chicken thighs and halved soft eggs on top of the ramen.
10. Scatter the 4 finely sliced topping scallions and the radishes or bean sprouts over the assembled chicken ramen bowls and add chili garlic oil over the surface to the heat level each bowl's eater prefers.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data