Ingredients:

  • 8 cups low-sodium chicken stock
  • 2-inch piece fresh ginger, halved lengthwise
  • 4 cloves garlic, smashed
  • 3 whole scallions, bruised
  • 2 dried shiitake mushrooms
  • 1 small piece kombu
  • 4 tbsp low-sodium soy sauce
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 1 tsp miso paste
  • 1 lb skin-on chicken thighs
  • 1 tsp neutral oil
  • 10 oz fresh ramen noodles
  • 2 soft-boiled eggs
  • 1 cup fresh baby spinach
  • 1/4 cup sweet corn
  • 2 sheets nori, cut into rectangles

Instructions:

  1. Combine 8 cups low sodium chicken stock, halved ginger, smashed garlic, bruised scallions, dried shiitakes, and kombu in a large pot.
  2. Bring the liquid to a gentle boil, then reduce heat and let it simmer for 20 minutes until the kitchen smells intensely of ginger.
  3. Pat 1 lb skin on chicken thighs dry with a paper towel.
  4. Heat 1 tsp neutral oil in a skillet over medium high and place chicken skin side down for 5-7 mins until the skin is golden and crackling.
  5. Flip the thighs and cook for another 5 mins until the internal temp reaches 165°F (74°C), then let them rest before slicing.
  6. Remove the solids from the stockpot and stir in 4 tbsp soy sauce, 1 tbsp mirin, and 1 tsp rice vinegar.
  7. Place 1 tsp miso paste in a small bowl, add a ladle of hot broth, and whisk until smooth before adding back to the main pot.
  8. Boil 10 oz fresh ramen noodles in a separate pot of water for 2-3 minutes until they are al dente or slightly firm.
  9. Place 1 cup fresh baby spinach in the bottom of four serving bowls.
  10. Divide the noodles among bowls, pour over the hot broth, and top with sliced chicken, corn, nori, and a soft boiled egg.