Ingredients:
- 8 cups (1.9 liters) Chicken Broth, low sodium preferably
- 4 cloves Garlic, minced
- 2 inches Ginger, peeled and grated
- 2 tbsp Soy Sauce, low sodium
- 2 tbsp Mirin (Japanese sweet rice wine)
- 1 tbsp Sesame Oil
- 1 tsp Sugar (granulated)
- Pinch of White Pepper
- 2 spring onions, roughly chopped (green and white parts)
- 1 lb (450g) Boneless, Skinless Chicken Thighs
- 1 tbsp Vegetable Oil (or any neutral oil)
- Salt and Pepper to taste
- 12 oz (340g) Fresh Ramen Noodles (or dried, cooked according to package directions)
- 4 Soft-Boiled Eggs, peeled and halved
- 2 Green Onions, thinly sliced
- 1 cup Cooked Corn Kernels
- 1 cup Bean Sprouts
- Nori Seaweed, cut into strips
- Chili Oil or Chili Flakes (optional, for a kick)
Instructions:
- Sauté garlic and ginger in stockpot. Add chicken broth, soy sauce, mirin, sesame oil, sugar, white pepper and spring onions. Simmer for at least 20 minutes to develop flavour.
- Season chicken thighs with salt and pepper. Sear in a skillet until golden brown and cooked through (internal temperature 165°F/74°C). Let rest, then slice thinly.
- Soft-boil eggs to your desired level of doneness. Peel carefully and halve.
- Cook ramen noodles according to package directions. Drain well.
- Divide noodles among bowls. Ladle hot broth over noodles. Arrange sliced chicken, egg halves, green onions, corn, bean sprouts, and nori on top. Drizzle with chili oil if desired. Serve immediately.