Chicken Miso Ramen

• Broth & Meat
• 4-6 chicken thighs (bone-in, skin-on)
• 2 pieces kelp slices (palm-sized)
• 4 dried shiitake mushroom slices (plus soaking water)
• 1 handful Tazaki katsuobushi
• 5cm fresh ginger, thick slices
• 4 cloves fresh garlic, smashed
• 2 tbsp sake
• Miso-Chilli Base (Tare)
• 1 tbsp red miso paste
• 1 tbsp white miso paste
• 1 tbsp Lee Kum Kee chilli bean sauce
• 1 tbsp soy sauce
• 1 tsp mirin
• Toppings
• 2 portions ramen noodles
• 2 large eggs (soft-boiled and marinated)
• 4 Yutaka shiitake mushrooms (rehydrated and sliced)
• 2 tbsp sweetcorn
• 2 knobs unsalted butter
• 2 spring onions, sliced
• Sesame seeds and shichimi togarashi

1. Boil 4-6 chicken thighs in water for 3 mins, then drain and rinse.
2. Return chicken to pot with 2 pieces of kelp, 4 dried shiitake slices with liquid, 5cm ginger, 4 garlic cloves, and 2 tbsp sake, then cover with water.
3. Simmer gently, removing the 2 pieces of kelp after 10 mins.
4. Simmer chicken for 45–60 mins total.
5. Turn off heat, add 1 handful katsuobushi, steep 5 mins, then strain broth.
6. Remove bones and skin from chicken thighs, then slice or shred meat.
7. Whisk 1 tbsp red miso, 1 tbsp white miso, 1 tbsp chilli bean sauce, 1 tbsp soy sauce, and 1 tsp mirin with a ladle of broth.
8. Boil 2 portions of ramen noodles according to pack instructions.
9. Whisk the miso tare into the hot broth without letting it boil.
10. Divide noodles and broth between two bowls.
11. Top with chicken, half an egg, 4 rehydrated shiitakes, and 1 tbsp sweetcorn.
12. Add 1 knob of butter to each bowl.
13. Garnish with 2 spring onions, sesame seeds, and shichimi togarashi.

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