Chicken Teriyaki Ramen Bowl with Miso-Soy Broth

Ingredients

• chicken thighs (boneless, skinless)500g
• soy sauce4 tbsp
• mirin2 tbsp
• sake2 tbsp
• brown sugar2 tbsp
• fresh ginger (grated)1 tbsp
• garlic (minced)2 cloves
• vegetable oil2 tbsp
• white miso paste3 tbsp
• chicken stock1.5 liters
• dashi stock500 ml
• sesame oil1 tbsp
• ramen noodles400g
• soft-boiled eggs (halved)4
• scallions (sliced)4
• nori sheets (shredded)2
• bean sprouts150g
• baby spinach100g

Directions

1. 1

   Start by making the teriyaki glaze: in a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and half of the minced garlic. Set aside.

2. 2

   Heat a large skillet over medium-high heat with vegetable oil. Season chicken thighs lightly with salt and pepper, then sear for 4-5 minutes per side until golden and nearly cooked through. Pour the teriyaki glaze over the chicken, reduce heat to low, and simmer for 3-4 minutes until the sauce thickens and coats the chicken. Remove from heat and let rest for 5 minutes before slicing.

3. 3

   For the broth, in a large pot, heat sesame oil and sauté the remaining garlic for 30 seconds. Whisk in the miso paste and stir for another minute. Pour in the chicken stock and dashi, bring to a boil, then reduce to a gentle simmer for 10 minutes to meld flavors. Season with a splash of soy sauce if needed.

4. 4

   Cook ramen noodles according to package instructions (usually 3-4 minutes in boiling water). Drain and divide among 4 large bowls.

5. 5

   Blanch bean sprouts in the same boiling water for 1 minute, then remove with a slotted spoon. Wilt spinach in the hot water for 20 seconds and drain.

6. 6

   Ladle the hot miso-soy broth over the noodles, then top each bowl with sliced teriyaki chicken, a soft-boiled egg half, bean sprouts, spinach, scallions, and nori shreds.

7. 7

   Serve immediately, inviting everyone to slurp the noodles and mix the toppings into the savory broth.