Miso Ramen

Miso Ramen
Makes 2 bowls

2 chicken thighs, bone in & skin on
4 cups of water
2 baby bok choy
2 scallions, white and greens separated
1 knob of ginger
3 tablespoons of miso
2 packs of ramen noodles
2 eggs


Prepare the Stock
1. Debone your chicken thighs and save those bones for stock.
2. Cut off the ends of the bok choy and scallions.
3. Slice up 5 slices of skin-on ginger root and set aside.
4. In a pot add in your chicken bone, scallion, 5 slices of skin-on ginger, bok choy, 4 cups of water, and a pinch of salt.
5. Let this simmer for 45 minutes.

Prepare the Chicken
1. In the meantime, salt your chicken thighs and place them skin side down in a pan on medium high heat.
2. Let the chicken fat render out and flip the thighs once the skin gets nice and golden brown.

Caramelize the Ginger
1. While the chicken is cooking, peel some ginger and cut around 4-5 slices.
2. Mince the ginger.
3. Once the chicken is out of the pan, set aside to reabsorb its juices.
4. Turn heat to medium low and add in the minced ginger to the rendered chicken fat.
5. Let this caramelize and get golden in color. This will take about 5 minutes on low heat. Remove them from the pan but keep all the oil in the pan.

Make the Broth
1. Add the miso to the oil and stir to caramelize. This will take about 1-2 minutes.
2. Slowly stir in the stock that you were cooking earlier, mixing constantly. Slowly pouring the stock into the caramelized miso helps emulsify the miso.

Make the Toppings
1. Bring a pot of water to a boil and slowly add in your eggs.
2. Cook for 6 -12 minutes. 6 for a half boiled egg and 12 for a hard boiled egg.
3. Meanwhile, slice your green onion on a bias and set aside.
4. Once your eggs are cooked, take them out and slowly dip them back and forth in some cold water. Leave the eggs in the cold water until you are ready to plate.
5. In the same boiling pot of water, add in your bok choy and cook them for 1.5 minutes.
6. Remove the bok choy to the same bowl of water as the eggs.
6. Drop your noodles into the boiling water and cook for just 1 -2 minutes, or according to packaging.

1. Ladle the broth into your bowl.
2. Add in your noodles, sliced chicken, boiled egg, and bok choy.
3. Garnish with sliced scallion, and caramelized ginger. Enjoy while hot!

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