Easy Homemade Chicken Ramen

Ingredients

• 30 mLmirin
• 15 mLdark soy sauce (or mushroom dark soy sauce)
• 15 mLlight soy sauce
• ¼ tspcayenne pepper
• 2 clovesgarlic chopped finely
• 4 pieceschicken thighs boneless, skin off or on
• 2 tspbrown sugar
• 30 mLdark soy sauce (or mushroom dark soy sauce)
• 4 – 5 cupsgood quality chicken stock (1000 – 1180 mL), no sodium or low sodium
• 4spring onions / scallions trimmed and cut into 3 inch pieces, or just in half
• 5 clovesgarlic whole
• 2 inch pieceginger sliced
• 4fresh red chili or 1 tbsp dried chili flakes (crushed red pepper)
• 60 mLlight soy sauce
• 60 mLmirin
• 8 ouncesfresh shiitake mushrooms stems trimmed and sliced, or cut in half
• 6 piecesdried shiitake mushrooms (optional)
• 4 portionsdried ramen noodles or about 340 g dry ramen (or 4 portions of fresh ramen noodles)
• 4large eggs
• 1 large bunchyu choy OR spinach or any Asian greens
• Soy sauce to taste
• Sesame oil a drizzle
• 2 – 3 clovesgarlic finely sliced, to taste
• 4spring onions / scallions finely sliced (for topping)
• Sliced radishes or bean sprouts (for topping)
• Ramen eggs marinated or plain (for topping)
• Chili garlic oil (for topping)

Instructions

1. 1Caramelized soy chicken:
2. 2Place all the ingredients for the chicken marinade in a bowl. Mix well to coat the chicken. If time permits, allow the chicken to marinate for at least 1 hour.
3. 3Preheat the oven to 425°F / 218°C, and place an oven rack in the top third of your oven. Line a baking sheet with parchment paper.
4. 4Place the chicken pieces on the baking sheet, skin side down (or smooth side down), evenly spaced apart. Then place the baking sheet in the preheated oven (upper third).
5. 5Let the chicken roast for 15 minutes. While the chicken is cooking, mix the brown sugar and dark soy sauce for the glaze, and start making the ramen. (Please note that the cook time for the chicken will vary depending on the size and thickness of the chicken thigh pieces you are using.)
6. 6After 15 minutes, flip the chicken pieces over and spoon the glaze over them. Let the chicken cook for a further 10 – 15 minutes. Then remove from the oven and let them cool down.
7. 7Slice the chicken and set aside.
8. 8Ramen:
9. 9While the caramelized soy chicken is cooking in the oven, make the ramen base.
10. 10Place two saucepans on the stove.
11. 11As an optional step, you can chop the garlic and ginger. Or you can add them whole or sliced, and strain the ramen stock to remove the large pieces of garlic and ginger later.
12. 12In one saucepan (Pot 1), place the stock, ginger, garlic, spring onions, chili (if using), soy sauce, and mirin. Stir and cover the pot. Let it come to a boil at medium high – high heat. Then lower the heat to medium and let it simmer for 20 – 25 minutes. Taste the base and add more salt if needed.
13. 13To add more flavor to the stock base, you can also add dried shiitake mushrooms to the broth. The dried mushroom will reconstitute as the stock heats up and add a lot of umami flavor to the broth.
14. 14While Pot 1 is simmering, add water to the second pot (Pot 2), and bring it to a boil. Add the dried noodles to the boiling water and cook according to package directions. I prefer to cook the noodles for ONE MINUTE LESS than what's recommended on the package, since the noodles will continue to cook for a bit longer when served with hot broth. The straight ramen noodles I use here take 3 minutes to cook. Drain the noodles and divide into 4 bowls and set aside.
15. 15When the ramen base in Pot 1 has cooked for about 20 – 25 minutes, strain to remove the garlic, ginger, chili, and spring onions (or only the spring onions and chili). If you added dried mushrooms, remove these. Slice these mushrooms and set aside.
16. 16Add the strained stock back into the pot and add the mushrooms (fresh and reconstituted dried mushrooms) , and let it cook for a further 5 minutes until the fresh mushrooms have softened. The ramen base is now ready.
17. 17Ramen egg or unseasoned soft boiled egg:
18. 18Make ramen eggs the day before, according to this recipe. OR make regular soft boiled eggs to top your ramen bowl. (Ramen eggs need at least 2 hours to marinate.)
19. 19To make regular soft boiled eggs – bring a pot of water to a boil. Lower 4 large eggs carefully into the water and cook the eggs for 6 – 6 ½ minutes.
20. 20Immediately place the eggs in cool running water or an ice bath for a few minutes. Peel and set aside until ready to serve. This can be done BEFORE you cook the ramen as well.
21. 21Steamed greens:
22. 22Wash the greens and cut them in half, or into sections if necessary, to separate thick stems from the leaves.
23. 23Place the greens in a bowl and drizzle a little soy sauce and sesame oil (and garlic) on top. Toss to combine.
24. 24Cover and microwave in 1 minute increments until the greens have softened, but not too wilted.
25. 25Alternatively, you can heat a non-stick pan with a little oil, and pan fry the greens with soy sauce and garlic for about 2 – 4 minutes. You can also blanche the greens in the ramen broth for about 1 minute. Remove the greens and then drizzle soy sauce, sesame oil, garlic, and toss to mix.
26. 26To serve:
27. 27Evenly divide the hot stock between the four bowls with ramen noodles.
28. 28Top with the steamed greens, sliced soy chicken, ramen eggs, spring onions, radishes, and other toppings you like.