Chicken Ramen

Method

1. 01

   Put 800 g chicken thighs, 1.8 liters water, 1 onion, 3 garlic cloves, 20 g ginger, scallion whites, and 8 g kombu in a large pot. Bring just to a simmer over medium heat, then lower the heat, skim the surface, and remove the kombu after 10 minutes so it does not turn bitter.

   ⏱ 10 min
2. 02

   Keep the broth at a gentle simmer for 45 minutes, partially covered, until the chicken is tender and the broth tastes savory. Avoid a hard boil so the soup stays fairly clear.

   ⏱ 45 min
3. 03

   While the broth cooks, boil the eggs for 7 minutes, cool them in cold water, peel, and halve. Slice the scallion greens, warm the corn, and cut the nori into strips.

   ⏱ 7 min
4. 04

   Lift the chicken from the pot and strain the broth into a clean saucepan. Discard the cooked aromatics, remove the chicken bones, and slice or shred the meat into bite-size pieces.

   
5. 05

   Whisk 5 tablespoons soy sauce, 3 tablespoons miso, 2 tablespoons sake or wine if using, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon white pepper, and a ladle of hot broth until smooth. Stir this tare into the strained broth, warm gently, and adjust with a little more salt or soy sauce if needed.

   ⏱ 5 min
6. 06

   Cook the ramen noodles in a separate pot of boiling water according to the package directions. Drain well so excess cooking water does not dilute the broth.

   
7. 07

   Divide the hot noodles among four deep bowls, ladle over the soy-miso chicken broth, and top with chicken, egg halves, corn, scallion greens, and nori. Serve immediately while the noodles are springy and the broth is hot.