My dad came over for his birthday lunch, usually we go to a Japanese restaurant but there weren’t many open during the day for lunch, so I decided to cooking something Japanese myself. Nothing beats a big bowl of hot steaming soup, filled with noodles, roasted chicken and veggies it doesn’t get much better.
For the broth I used my homemade chicken stock, but any good quality store bought chicken stock will work. In the broth I simmered whole spring onions, slices of ginger and crushed garlic and I flavoured it with mirin, light soy sauce and the stems of the shiitake (nothing goes to waste!).
After simmering for about 30 minutes you’ve got a lovely broth for the ramen.
The chicken thighs I marinated in soy sauce (dark and light), garlic, chili flakes and mirin and roasted for 25 minutes. The last 5 minutes I basted it with a mix of brown sugar and dark soy sauce to create a dark and charred flavour. Soooo good!
Miso Chicken Ramen with Ramen Eggs, Shiitake and Bok Choy
- Chicken marinade
- 2 tbsp mirin
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1/2 tsp chili flakes
- 2 garlic cloves, grated
- 2 pieces chicken thigh boneless (skin off or on)
- Chicken glaze
- 2 tsp dark brown sugar
- 2 tbsp dark soy sauce
- Broth base (see notes)
- 750 ml good quality chicken stock
- 2 tbsp white miso paste
- 4 stalks of spring onions, roughly chopped
- 4 – 5 garlic cloves, crushed
- 3-4 large slices of ginger, left whole
- ¼ cup light soy sauce, more to taste
- ¼ cup mirin, more to taste
- Stems of the shiitake mushrooms (see below)
- 1/2 tbsp dried chili flakes (optional)
- To serve
- 150 g or 2 portions ramen noodles
- 300 g shiitake mushrooms, stems removed and sliced to bite size
- 1 small bok choy, sliced to bitesize
- Sesame seeds
- Chili flakes
- Ramen eggs, see recipe here
- Or regular soft boiled eggs
Mix all the ingredients for the marinade into a sealable container and add in the chicken. Massage the marinade into the chicken, seal and let rest in the fridge for at least 1 hour.
Preheat the oven to 220°C and place the rack on the top 3rd of your oven.
Place the chicken skin down or smooth side down into an oven dish and roast for 15 minutes.
Mix the brown sugar and the dark soy sauce to make the glaze.
After 15 minutes flip over the chicken pieces and brush with the glaze, roast for another 10 minutes until cooked through.
Remove from oven en let cool.
The Ramen Broth
Heat the stock in a large soup pan.
Add all the ingredients and bring to a simmer.
Remove the stems from the shiitake mushrooms and add these to the broth.
Let simmer for at least 30 minutes with the lid on.
Taste and adjust seasoning met mirin, soy sauce and / or miso paste to your liking.
In the meantime prepare your eggs (see notes).
When happy with the flavour strain out all the veggies so you're left with a simple broth, lets simmer on low heat.
Roughly chop the shiitake and the bok choy into bite size slices and add to the broth. Let simmer for ± 3-4 minutes.
In the meantime cook the ramen according to the packaging and divide over the bowls.
Slice the chicken into thin slices.
Ladle in the broth and vegetables.
Divide the chicken and the eggs over the bowls and sprinkle with some extra chili flakes and sesame seeds.