Homemade Ramen Recipe with Silky Broth

Instructions:

1. Place 1.5 kg chicken thighs skin side down in a large pot over medium high heat until the skin is golden and crisp.
2. Throw in 50g smashed ginger and 1 halved head of garlic until the room smells fragrant.
3. Pour in 60ml mirin, scraping the bottom with a wooden spoon to lift all the browned bits.
4. Add 2 Liters chicken stock, 5 dried shiitakes, and half the scallions. Simmer 30 minutes until the liquid reduces slightly.
5. Boil 4 large eggs for exactly 6 minutes, then immediately plunge into ice water.
6. In a small bowl, whisk 120ml soy sauce, 15ml rice vinegar, and 5g dashi powder.
7. Boil 400g fresh ramen noodles in a separate pot until they are springy but firm.
8. Remove the chicken and aromatics, then pour the liquid through a fine mesh sieve.
9. Divide the tare into 4 bowls, add the hot broth, then drop in the noodles.
10. Slice the chicken, peel the eggs, and finish with 15g menma, nori sheets, and 10ml chili oil.