Weeknight Chicken Ramen

Chicken Ramen — Japan

A real ramen you can make on a Tuesday: miso-rich chicken broth, jammy 6½-minute eggs, and noodles cooked separately — like the shops do.

Ingredients

• 1200 ml — Good chicken stock (5 cups)
• 180 g — Ramen noodles, fresh or dried
• 250 g — Chicken thigh, boneless
• 45 g — White miso paste (3 Tbsp)
• 20 ml — Soy sauce (1 Tbsp)
• 10 ml — Toasted sesame oil (2 tsp)
• 2 pc — Eggs (for jammy eggs)
• 80 g — Sweet corn (½ cup)
• 20 g — Scallions, sliced (¼ cup)
• 10 g — Garlic + ginger, grated (2 tsp)

Step-by-Step Method

1. Jammy eggs, 6½ minutes. Boiling water, eggs in, exactly 6½ minutes, then an ice bath. The yolk should be set at the edges and jammy in the middle. Peel gently, halve at serving.
2. Poach the chicken in broth. Stock with garlic and ginger at a bare simmer; chicken in for 12–14 minutes until just cooked. Slice it — the broth is now richer too.
3. Build the tare. In each bowl: miso, soy and sesame oil. This seasoning base goes in the bowl, not the pot, so you can adjust bowl by bowl.
4. Noodles separately, always. Cook noodles in their own water (starchy pot water clouds the broth), drain well, into bowls. Ladle over hot broth, whisking the tare in.
5. Top & serve. Chicken slices, corn, scallions and the halved egg, yolk up. Slurp loudly — in Japan it's a compliment.

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