Ingredients:

  • 2 large eggs
  • 50 ml low-sodium soy sauce
  • 15 ml mirin
  • 120 ml water
  • 1 liter low-sodium chicken broth
  • 45 g miso paste
  • 15 g fresh ginger, grated
  • 3 cloves garlic, minced
  • 15 ml toasted sesame oil
  • 5 ml chili oil
  • 180 g ramen noodles, dried
  • 200 g chicken breast, thinly sliced
  • 2 cups baby bok choy
  • 2 green onions, sliced
  • 1 sheet nori, cut into rectangles
  • 0.5 tsp toasted sesame seeds

Instructions:

  1. Bring a small pot of water to a boil. Gently lower the eggs and boil for 6 minutes and 30 seconds. Immediately transfer to an ice bath, peel, and submerge in a mixture of soy sauce, mirin, and 120ml water for 15 minutes.
  2. Heat sesame oil in a large saucepan over medium heat. Add sliced chicken breast and sear for 2 minutes until the edges are golden.
  3. In the same pot, sauté minced garlic and grated ginger for 30 seconds until fragrant. Pour in the chicken broth and bring to a light simmer.
  4. Add the ramen noodles and baby bok choy to the broth, cooking according to noodle package instructions (usually 3-4 minutes).
  5. Turn off the heat. Remove a 1/2 cup of hot broth and whisk it with the miso paste in a small bowl until smooth, then pour the mixture back into the main pot to create the creamy emulsion.
  6. Divide the noodles and broth into two large bowls. Top with the seared chicken, a halved marinated egg, green onions, nori, and sesame seeds. Drizzle with chili oil if desired.