Miso Ramen

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  Sesame Oil, Toasted(15g)
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  Ginger, Fresh Root(30g)
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  Garlic
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  Shallot
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  Thai Chili Pepper
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  Miso Paste, White(60g)
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  Low Sodium Beef Broth(1920g)

  Look for Kettle & Fire or any beef bone broth. Not the same as regular broth.

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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Egg, Whole, Large
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  Bok Choy
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  Green Onion (Scallion)
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  Corn, Sweet, Frozen
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  Bean Sprouts
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  Cabbage, Green
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  Sesame seeds
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  Daikon Radish
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  Japanese Pickles (Tsukemono), Assorted

Instructions

1. 1Mince the ginger, garlic, shallot, and Thai chili pepper. Heat the sesame oil in a large pot over medium heat, add the aromatics, and cook 4–5 minutes, stirring occasionally, until the shallot is softened and fragrant.
2. 2Add the miso paste and cook 2 minutes, stirring constantly, until it darkens slightly and coats the bottom of the pot.
3. 3Slowly pour in the beef broth while scraping up any browned bits. Add the chicken thighs skin-side up, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover, and simmer 12–15 minutes until the chicken reaches an internal temperature of 165°F.
4. 4While the chicken cooks, bring a separate large pot of salted water to a boil over high heat. Add the eggs and return to a simmer; cook 6 minutes at a gentle simmer (not rolling boil). Transfer eggs immediately to an ice bath, chill 2 minutes, peel, and halve.
5. 5Transfer the cooked chicken to a cutting board, shred the meat with two forks, discard skin and bones, and return shredded meat to the broth. Add the frozen corn and bok choy, stir, and cook 3–4 minutes over medium heat until vegetables are heated through.
6. 6Prepare noodles according to package directions, drain, and divide evenly among 4 bowls while hot.
7. 7Ladle the hot miso broth and shredded chicken over the noodles in each bowl.
8. 8Top each serving with a soft-boiled egg half, bean sprouts, sliced green onions, shredded daikon radish, cabbage, Japanese pickles, and sesame seeds.