Miso Chicken Ramen

What you need

• 1 piece egg
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp water
• 1 piece boneless, skinless chicken thigh
• 1 tsp sesame oil
• 1 tsp honey
• 1 clove garlic clove
• 1 tsp fresh ginger
• 400 ml chicken stock
• 1.5 tbsp white miso paste
• 0.5 tsp rice vinegar
• 1 portion ramen noodles
• 1 piece baby bok choy
• 1 count chilli oil
• 2 piece spring onions

Method

Restated from the original video

1. 1

   Cook the egg for six and a half minutes, then transfer it to ice water to cool, remove the shell, and let it steep in a mixture of soy sauce, mirin, and water.

2. 2

   Sear the chicken thigh, which has been marinated, until it is caramelized and thoroughly cooked, then allow it to rest before slicing.

3. 3

   Sauté the garlic and ginger in sesame oil, then incorporate the chicken stock, soy sauce, mirin, and rice vinegar, and let it simmer for ten minutes. Reduce the heat and stir in the miso paste.

4. 4

   Prepare the ramen noodles and bok choy by cooking them, then assemble your serving bowl. Top with the sliced chicken, the soy-marinated egg, chili oil, and a generous amount of spring onions.

Imported from instagram.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.